One of the simplest and best ways I have to do goose, and this will work fine on chicken breasts once cut into smaller pieces, is to roll/stuff them with a jalapeno southwest cream cheese. Start by marinating the breasts for 24 hours in Italian dressing. Take an 8 oz. cream cheese and add a tablespoon (really as much as you like) of Mrs. Dashes Southwest Chipotle seasoning to the sour cream. Finely dice a couple small, fresh jalapenos, add to the sour cream and stir to combine ingredients.
Using a sharp knife, butterfly the breast about 2/3rds of the way through. Lay the breast open and add a spoon full of the cream cheese mixture. Seal the breast up using strips of bacon and toothpicks. Then grill the pieces on medium heat until the bacon is a “medium rare”. (A little longer for chicken.)
If you ever hunt with me and stay at my house, you’ll get to eat these and I promise you’ll be a fan of goose afterwards!!!
Using a sharp knife, butterfly the breast about 2/3rds of the way through. Lay the breast open and add a spoon full of the cream cheese mixture. Seal the breast up using strips of bacon and toothpicks. Then grill the pieces on medium heat until the bacon is a “medium rare”. (A little longer for chicken.)
If you ever hunt with me and stay at my house, you’ll get to eat these and I promise you’ll be a fan of goose afterwards!!!