Guest Chef Ry - THE MONTEREY GUT BUSTER


Chef Ry

My name is Ryan Parks; my friends often call me “Chef Ry”. I am a father and husband to my beautiful wife Saundra and our two teenage boys Zack and Tony. We live in sunny Southern California, where anytime is a good time to get grilling. I have a great passion for cooking and my specialty is cooking out doors on the “que”. A good piece of meat and a cold beer makes my life a little easier day by day.

 
THE MONTEREY GUT BUSTER

My wife Saundra loves a good Monterey chicken dish. It was the meal served to her at our wedding reception. I, too, am fond of it and have made it in several different styles throughout the years. I usually like to bake it with some tasty bread crumbs and thick on seasoning salt.

Recently I was inspired by Ken & Patti’s “Chicken Rollapalooza” to create a new Monterey chicken dish, one I could make on the grill. I love bacon. I love ham. I love chicken. My kids prefer Muenster cheese over any other cheese on the market, so I used it on this dish. I must say, it was the right way to go. This little chick will fly the coop right into your mouth and explode with juicy flavor.

Chef Ry - THE MONTEREY GUT BUSTER
Ingredients:

4 boneless chicken breasts (2.5 lbs)
8 slices bacon
4 slices of deli ham
4 slices of muenster cheese
1 16oz. bottle of Italian dressing
Grill Mates - Montreal chicken seasoning
Toothpicks

CHARCOAL GRILL
Prep time: 30 min.
Cook time: 20min.
Grill should be at medium heat when chicken is put on.

Marinate chicken breasts in a large zip lock bag

Marinate chicken breasts in a large zip lock bag, filled with one 16 oz. bottle of Italian dressing. Two hours + in the fridge (over night is preferred).

Wrap each breast from end to end with two slices of uncooked bacon

Remove chicken from marinade and place on plate, season to taste with Grill Mates Montreal chicken seasoning. (I am a fan of Grill Mate rubs, when I don’t have the time to make my own rub.) I prefer to cover the entire breast with seasoning.

Wrap each breast from end to end with two slices of uncooked bacon overlapping at the center... Pin with toothpicks as needed (should only need two, to start and to end).

Onto The Grill

Place on grill. Cook 12-15 minutes with lid closed to prevent flare up of bacon. Turn over with tongs every few minutes to prevent chicken and bacon from burning (unless that’s how you like it). Remove when bacon looks done, and set aside.

Pull toothpicks out of breasts with tongs. Be careful not to use hands, it will be hot.

Place ham on top of each breast. Place cheese on top of ham and place breasts back on grill. Cover grill. Cook for another two minutes.

Serve.

Chow Down!!

Cooking for my family gives me more of a sense of providing rather than just turning over a paycheck. And my boys thoroughly enjoy my food most of the time. They often offer up ideas, some rational, some crazy. I usually try them all.

Thanks Ken & Patti for letting me share my passion with you and your readers.
Keep the beers cold and the grill hot!!

Join Ken & Patti, Rob and myself at our face book page “Foodie Friends of Rob”.

Chef Ry
Guest Chef
http://datenightdoins.com