BBQ Chicken Wraps with Bacon and Cheddar

Ingredients:

• 4 boneless, skinless chicken breasts (about 220g each)
• 3 strips of bacon
• 2 tablespoons unsalted butter, melted
• 1 large biscuit bun with sour milk, flattened (about 1 cup)
• 2/3 cup grated sharp cheddar
• 2 tablespoons chopped fresh chives
• 2 tbsp chopped fresh parsley
• Vegetable oil to grease the grill
• 1/4 cup barbecue sauce

Preparation:

1. Preheat grill to medium heat.
2. Prepare the chicken:
   
   Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, without cutting all the way through; open it like a book. Cover with plastic wrap and pound to a thickness of 1 cm.
3. Prepare the filling:
   
   Fry the bacon in a skillet until crisp; crumble. Mix 2 tablespoons of bacon drippings in a bowl with melted butter. In a separate bowl, combine the crumbled biscuits, bacon, half of the drippings, cheese, chives, and parsley. Add 2-3 tablespoons of water and season with salt and pepper to taste.
4. Season the chops on both sides with salt and black pepper and brush with the remaining rendered fat. Place the filling on top, leaving a 2 cm border around the edges. Roll up toward the pointed end and tie with 3 pieces of kitchen twine.
5. Brush the grill grate with vegetable oil. Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes, brushing with barbecue sauce 2 minutes before done. Transfer to a cutting board and let rest for 5 minutes, then remove the twine and slice the rolls.