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1
Remove all the fat from the chicken.
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2
Using a meat tenderizer, pound chicken until it is all one thickness--the thinner the better.
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3
Season the chicken front and back with garlic salt and pepper.
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4
Take the seasoned chicken, place in a bowl, and cover with raspberry vinaigrette.
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5
Let sit in the refrigerator for 2 to 4 hours.
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6
Turn chicken every once in a while to make sure it is coated with the vinaigrette marinade.
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7
After marinating, remove chicken.
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8
Evenly sprinkle a thin layer of blue cheese over each breast.
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9
Pepper the chicken.
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10
Slowly roll up the chicken and secure with a toothpick.
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11
Take a piece of bacon, wrap around the chicken and secure again with toothpick.
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12
Continue rolling all chicken breasts.
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13
On a large sheet of aluminum foil, spread rings of onion in the center and sprinkle with mushrooms.
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14
Drizzle with raspberry vinaigrette.
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15
Set chicken bundles on onions and mushrooms and drizzle with more raspberry vinaigrette.
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16
Season with seasoned salt.
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17
Cover with more foil and fold in the sides so it creates a pouch and the juices do not escape.
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18
Throw on grill and occasionally turn for the next 25 to 45 minutes ( depending on how hot your grill is).
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19
When done, crack the top of the foil open and sprinkle freshly grated parmesan over the chicken.
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20
Serve.
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21
I hope you enjoy.
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22
*** Limit your cooking to 4 breasts a piece of tin foil
