Butterfly boneless chicken breast. Rub inside with olive oil and brown sugar.
Fill inside of each with 2 tbsp. mixture of finely diced red bell pepper, celery and sweet onion. Place one strip of bacon in center, leaving one end hanging out. Fold chicken over and fold bacon end over the top.
Wrap entire breast with bacon and pin with tooth picks. Coat with bleu cheese dressing and refrigerate for an hour or so, occasionally brushing with dressing.
Sprinkle with paprika, seasoned salt and a pinch of ginger.
Grill topside down first until done. Turn over and cover top with shredded mozzarella cheese,
Cover the grill and cook until chicken is done and cheese is melted.
Serve with wild rice.
Submitted by: raz
