tag:blogger.com,1999:blog-8209437265428011695.post6882293536058751562..comments2012-01-11T11:28:53.929-08:00Tony Federicohttp://www.blogger.com/profile/13409961886410635407noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8209437265428011695.post-21734942180769949222012-01-11T11:28:53.929-08:002012-01-11T11:28:53.929-08:00Glad you liked the flavors but sorry that you ended up with "soup"! Wrapping the chicken in bacon (also called "barding") is what keeps the moisture in, so I would recommend keeping the chicken wrapped in bacon while cooking and then add cheese and broil at the end to melt it. I also wonder if the type of cheese could be adjusted (using a harder aged cheese rather than a soft cheese) would probably keep it much more contained.Tony Federicohttp://www.blogger.com/profile/13409961886410635407noreply@blogger.comtag:blogger.com,1999:blog-8209437265428011695.post-23519506431735818432012-01-11T08:16:28.205-08:002012-01-11T08:16:28.205-08:00Made this last night, sadly all the cheese pretty much ran out, and created a cheese soup within the tinfoil. Wondering if I could grill the chicken, then butterfly and add cheese and wrap it in the bacon and broil to cook bacon, if that would work. These flavours are great together.Jenny @ Colorado Uncouturehttp://www.blogger.com/profile/09455600041339202524noreply@blogger.com