Monteray Jack-Stuffed Chicken w/ Chipotle Bacon Slather

I'm not sure if Qjuju is still on the forum, but he is the one who inspired me to make this. It's from a BGE Cooking Tips magazine (pages 12 and 13)...

http://issuu.com/biggreenegg/docs/plank_cooking_79

First, the chicken breasts are each pocketed with 2 slices of Monteray Jack Cheese (recipe calls for Pepperjack).



Then the Slather is applied (mixture of Mayo, Bacon, Green Onions and Chipotle in Adobo).



Then it's grilled up indirect on Cedar Planks at around a 350 - 375 deg f dome temperature.



It was even better than it looks in the pictures! My wife made an awesome Zucchini dish to go with it too.



Looks sinful, but it's actually a great dish for those on a low carb diet. This recipe was a winner! Will definitely make the rotation!

Wow, those look really good, especially with the nice brown finish on the slather!

This might be the first time I've seen zucchini described as "awesome", though...