- Prep Time (mins)
- Cook Time (mins)
4 (1/2-pound) chicken breasts, butterflied
3 tablespoons olive oil, divided
4 sprigs (about 3 tablespoons) rosemary leaves, finely minced, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 medium sweet Vidalia onions, diced small
½ pound bacon, diced small
½ cup sun-dried tomatoes, minced
3–4 cloves garlic, minced
1 large orange, zested and juiced
¼ cup honey
1 cup barbecue sauce
1 (16-ounce) package Frigo® Whole Milk Mozzarella Cheese, sliced into 1/2-inch slices
Prepare and preheat the grill to medium-high heat. Place a large, 12-inch cast-iron skillet on your grill and shut the lid.
Rinse the chicken breasts, pat them dry and place them in a medium-sized bowl. Pour 2 tablespoons of olive oil, 2 tablespoons of minced rosemary, ¾ teaspoon of salt and ¾ teaspoon of black pepper over the chicken and rub until they’re thoroughly coated.
In a medium bowl, toss together the remaining olive oil, rosemary, salt, black pepper, Vidalia onions and bacon. Then, in a small bowl, toss together the sun-dried tomatoes and garlic. In another small bowl, whisk together the orange juice and zest, honey and barbecue sauce. Move all of the ingredients to the grilling area along with grill tongs and a large spoon.
Place the chicken on the grill and cook for 7 minutes without flipping.
Then, immediately stir the olive oil and Vidalia onion mixture into the cast-iron skillet. Stir continually to ensure there is no burning.Flip the chicken and cook for another 7 minutes. At this point, add the sun-dried tomatoes and garlic to the cast-iron skillet and continue to stir. Reduce the heat under the cast-iron