Exotic Mushroom Rub by Tom Douglas

Mesa Rosa Chipotle by Urban Accents 


4 boneless, skinless chicken breasts

1 cup fine chopped portabella mushrooms

1 cup grated Swiss cheese

12 pieces thick maple smoked bacon

1 cup finely chopped prosciutto

Grape seed oil

Start by pounding out your chicken breasts to an even 3/8’s of an inch thickness.

Spray both sides with grape seed oil.

Generously sprinkle on the Exotic Mushroom Rub

Fry and crumble 4 pieces of bacon, then place evenly on top of the mushroom rub.

Layer on 1/4th of the chopped Portabella mushrooms.

Layer on the grated Swiss cheese.

Layer on prosciutto.

Roll up any way you can and wrap in bacon, sealing any open ends with toothpicks.

Sprinkle generously with Mesa Rosa Chipotle.


Throw it on the grill direct over the coals for 1 minute on each side.

Move it indirect to the coals and finish cooking until the bacon is done and the chicken should reach 160 degrees to at this point.