It might be foofy but it tastes great! (Bacon-Wrapped Chicken Logs)

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(click on image to see larger view)
bacon wrapped chicken A couple of months ago, we saw someone on TV making stuffed chicken breast. She used cream cheese and herbs. We thought it was a great idea and decided to give it a try. Because we didn’t have cream cheese on hand and already had goat cheese in the fridge we used it instead. Along with the goatcheese, we put in the last of our stash of last September’s oven-dried tomatoes, green onions and some chopped basil leaves.

Well it was fantastic. We also served it cold a couple of night’s later and it was fantastic again. Although we decided that green onions were a mistake because they get a bit soft. But aside from that it was a keeper. I bet it would be good with cream cheese too but as long as we can get creamy goat cheese, that’s what we’re going to use.

(click on image to see larger view)
bacon wrapped chicken So when the hot spell in August hit, we had to make it again. Because we had no more oven dried tomatoes, we used basil pesto and capers. With fresh Ontario corn on the cob and potato salad, it was fabulous.

We loved it so much that we made it again to serve to friends, who agreed that it was indeed fabulous (even though they thought it was an awfully foofy dish for T to have prepared). That time, T added some toasted pinenuts to the goatcheese stuffing. Brilliant!

Here is roughly what T did. No measurements but that shouldn’t really be a problem. Just wing it.

Bacon-Wrapped Chicken Logs

  • boneless chicken breast
  • goat cheese
  • basil pesto
  • oven dried tomato (optional)
  • capers
  • toasted pinenuts (optional)
  • salt & pepper
  • bacon


  1. A couple of hours before grilling, put the chicken breast between two pieces of plastic and pound it flat. (T uses a wine bottle.)
  2. Spread on some goat cheese and pesto
  3. Add capers and salt & pepper. Add chopped oven-dried tomato and toasted pinenuts if using.
  4. Roll into tight logs and wrap with bacon.
  5. Wrap each log tightly with plastic and refrigerate for at least two hours.
  6. Barbecue at medium heat with the lid down. Turn the logs to get bacon crispy all over. It’s done when the bacon is crispy and golden.

Serve sliced, either hot or cold. This is great picnic fare!

I love this time of year! Huge bunches of basil with the root balls still intact have started appearing in big buckets at our local vegetable store. Just in time too… we’ve almost run out of last year’s frozen pesto!

Now if only the plum tomatoes at the vegetable stands were of the same quality as the basil, I could stop whining about no sun in our little garden….


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  • Not only does this sound great, but it also looks wonderful. I’m finding great plum tomatoes over Yonge way; what’s the deal in your neighbourhood?

  • I think this sounds just wonderful. I make something similar with chicken breasts stuffed with goat cheese and basil, rolled in ww bread crumbs and baked. (Ymm, not sure that I’ve posted that recipe.) But I have to admit the idea of wrapping in bacon and cooking on barbecue is brilliant. I must try it.

  • bing

    Sounds and looks great! Bacon, cheese, pesto, dried tomatoes, pine nuts – YowZa!

  • ejm

    All the tomatoes that we’ve seen at the vegetable stands have been pale and a little pulpy inside. So I’m jealous that you folks on Yonge get better tomatoes than we do, Mats. It is possible that we’re spoiled though. Our next door neighbour with a sunny garden gave us a couple of vine ripened beefsteak tomatoes from her garden and they were spectacular.

    Mmmm, Kalyn, that sounds good too. We’ll have to try your version in the winter time!

    It really is fantastic, bing. The thing that amazed me was how good it was cold. Before trying it, I thought the bacon would be a little strange but it was absolutely delicious.

  • CAM

    I had to look up “foofy” and discovered the urban dictionary at

  • Hi,
    I wanted to let you know that I am including this recipe as part of my South Beach Recipes of the Week where I spotlight South Beach Diet friendly recipes I find on other food blogs. The spotlight includes your photo (with a photo credit for you, of course) and a link to the recipe. Please let me know if you have any thoughts about how I’ve done this.

  • ejm

    How cool is that!? I’m really glad you like the sound of it, Kalyn.

  • This looks good, Elizabeth! might subtitute the goats cheese for cream cheese though but will definitely give it ago.

  • ejm

    Do let me know how it turns out with cream cheese instead of goats cheese, ilingc.

  • One of my favourite recipes!! I use Boursin cheese with garlic & herbs, plus fresh sage leaves (if I have). Heaven. I also bake the breasts on a bed of very thinly sliced potatoes & onions which then soak up any of the juices. Yum yum yum.

  • ejm

    I’ve seen advertisements for Boursin cheese, but I’ve never actually tried it. It’s a cold pack cheese, isn’t it, Jeanne?

    Oooo, I like the idea of baking on a bed of thinly sliced potatoes and onions. That sounds fabulous. Once barbecue season is over, we MUST try that!

  • Kit

    I stumbled onto your site this week looking through Kalyn’s “South Beach Recipe” roundups. I am awed by the wealth of information that you have here! I made this recipe a few nights ago with some roasted tomatoes that were on their last legs in my refrigerator — it was delicious! I just need to work on the pounding chicken thinner part …

    … and tonight I am making an indian dinner with your “srikund” recipe for dessert. Hopefully it will taste just as delicious as it smelled when I stirred all the ingredients together just now :-)

  • ejm

    How cool! Thanks so much for dropping in to comment, Kit.

    I’m really glad you liked the chicken logs. (They are good, aren’t they?) And I can’t imagine that the srikund won’t be a total success. Bon appetit!

  • Kit

    Hi again :-)

    I am posting about saffron for this month’s Spice Blogging event (hosted at and I would like to use your srikund recipe in my post.

    Is that ok? I would of course attribute the recipe to you and link back to it from my blog. I am trying to feel my way here because I don’t want to offend you at all and I see that you have many copyright notices on your site; so if you are not comfortable with this, please let me know.

  • ejm

    Of course you may use the srikund recipe in your post, Kit, especially as you will be linking back to it. My copyright notices are there in an attempt to stop plagiarists.

    Thank you for asking. I must say we’re honoured!

    I love that srikund will be featured in another Spice Is Right! Saffron was my spice for my post for Spice is Right III and I made srikund too.

  • Jo Hodge

    This is so good! I made it for family at a birthday bbq, and my brothers arm wrestled over the last chicken roll! Note, that we are Texans and there was still brisket, so anytime chicken wins over beef…it is a really good recipe! Will be a real family favorite from now on!

  • ejm

    So glad to hear the chicken rolls were a success, Jo! And in Texas! That’s high praise indeed. Thank you for dropping by to report.