Grilled BBQ Chicken Rolls | Stuffed with Mountain Cheese Wrapped in Bacon

Rinse the chicken breasts under cold water, pat dry with paper towels, and slice horizontally lengthwise to create thin cutlets (butterfly cut). Lightly pound flat between two sheets of cling film. Peel and finely grate the garlic.

Brush the meat on both sides with a little vegetable oil and season evenly with garlic, smoked paprika, salt, and freshly ground pepper.

Cut the mountain cheese into finger-thick sticks. Place one cheese stick at the bottom end of each chicken cutlet and roll the meat up tightly. Wrap each roll tightly with 2 to 3 slices of bacon so that the cheese remains well sealed inside. Secure with toothpicks or kitchen twine if needed.