- 2 chicken whites
- 2 strips cheese sticks
- 4 slices bacon
- Cut a slit into each chicken white.
- Insert 1 cheese strip into each slit.
- Roll 2 bacon slices all around each stuffed chicken white.
- If desired, for juicier chicken whites and to avoid flames from melting bacon fat, wrap each stuffed chicken white into al foil.
- Barbecue onto hot barbecue rack until juicy yet no longer pink inside, for 8 minutes on each side.