Sex on a GRILL: Stuffed & BACON-Wrapped Chicken Breast

INGREDIENTS:
-4 Boneless / Skinless Chicken BREASTS
-12-16 Thick STRIPS Center-Cut Bacon (ie. 3-4 per Breast)
-6-8 Ounces Crimini Mushroom Caps (chopped)
-1 Cup Spinach (chopped)
-3/4 Cup Smoked Gouda (grated)
-1/2 Cup Parmigiano or Romano (finely grated)
-1/2 Cup Pecans (coarsley chopped / salted / dry roasted)
-1/2 Medium Onion (finely chopped)
-2-3 Cloves Garlic (minced)
-2 Tablespoons Olive OIL
-1 Tspn Oregano
-1 Tspn Dried Basil
-1/2 Tspn CUMIN
-1/2 Tspn Paprika
-Salt / Cracked Black Pepper to TASTE
-12-16 Wooden Toothpicks (soaked in water for 20min before use)

METHOD to the MADNESS:
-Dry Rub Chicken Breasts with Oregano, Basil, Cumin, Paprika, & Salt/Pepper.
-Place Breasts in Plastic Bag, Press out air, Refrigerate, & Allow to Marinate for 2-3hrs.
-Pull from Refrigerator & Set out for 20-30 Minutes (still in bag), bringing back to room Temp.

-While Breasts are returning to Room Temp, Prepare Vegetables per Recommendations Above.
-In Large Mixing Bowl Combine Prepared Spinach, Mushroom, Onion, Garlic, & 1-2 Tbspn Oil.
-Fold in Gouda, Parm/Romano, & Salt/Pepper (to taste)… Thoroughly Mixing ALL Ingredients.

-Pre-Heat Grill to Med/HOT (~400F).

-Remove Breasts from Bag & Place on Cutting Board.
-Using a SHARP Knife, Slice through side of Breast creating a “Deep Pocket” (Do NOT Butterfly Breast).
-LIBERALLY, but Gently Stuff the Breast with Vegetable / Cheese Mixture.
-Lay 3-4 Bacon Strips (per Breast) on Cutting Board, Butted one next to another.
-Place STUFFED Breast over Bacon Strips.
-Pull Bacon Strips up over Stuffed side FIRST & then roll Bacon/Breasts together, Wrapping TIGHTLY.
-Place Water-Soaked Toothpicks through Bacon/Breasts, securing the Wrapping.
-Season Wrapped Breast with 1/4 Tspn Oil & Additional Seasonings / Cracked Black Pepper, to Taste.

-Over INDIRECT HEAT, Grill for 20-25 Minutes, or until Bacon Crip & Breast Temp Reaches 165F.
-Grill on Side1 of Breast for 6-8 Minutes, then rotate every 4-6 Minutes.
-Pull from Grill, Set on Cutting Board, Tent with Foil, & Allow to rest for 5 minutes before Serving

-Salivate. Serve. Lick Plate Clean. Enjoy & Be sure to give “Special” THANKS your Chef. ;)