I was inspired by a chicken spendini post a week or so ago by BBQ Engineer, so here is my version of that.
Chicken Tenderloins flattened between plastic wrap using a rolling pen
Brushed with Yoshidas
First layer - combination of this year's roasted anahem and pablono peppers
Then a layer of Hickory smoked gouda
Last was some left over egg noodles...??... we'll see!
I rolled these and found this step to be much more challenging than any fattie I've ever done. I think it was due to using tenderloins (lots a smaller pieces) instead of breasts. I finally managed to finish, then stuck them in the freezer for 30 minutes before I bacon wrapped.
Seasoned very modestly with S&P and garlic salt. On the grill now with some hickory smoke
Thanks for checking out my chicken roll.
Tracey
Chicken Tenderloins flattened between plastic wrap using a rolling pen
Brushed with Yoshidas
First layer - combination of this year's roasted anahem and pablono peppers
Then a layer of Hickory smoked gouda
Last was some left over egg noodles...??... we'll see!
I rolled these and found this step to be much more challenging than any fattie I've ever done. I think it was due to using tenderloins (lots a smaller pieces) instead of breasts. I finally managed to finish, then stuck them in the freezer for 30 minutes before I bacon wrapped.
Seasoned very modestly with S&P and garlic salt. On the grill now with some hickory smoke
Thanks for checking out my chicken roll.
Tracey
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