Chicken Cordon Brat

(Courtesy of Brian Blank)

Ingredients:
1 brat
1 can beer
2 chicken breasts
3 Tbsp. cream cheese, softened
1/2 tsp. garlic salt
1/2 tsp. seasoned salt or Webers Kick'n Chicken seasoning (grinder)
1/8 c. shredded cheese, divided (mozzarella or cheddar)


Directions:
Preheat oven to 425 degrees.  In a saucepan, boil brat in the beer until fully cooked (you can use a leftover grilled brat instead if you prefer).  Cut the brat into slices then dice each brat slice, set aside.


Flatten chicken breasts to 1/4 inch thickness.


In a small bowl, combine the cream cheese with garlic salt and seasoned salt. Mix well.


Spread 1 Tbsp. cream cheese mixture on one side of the flattened chicken breast.  Sprinkle half of the diced brat on top of the cream cheese.  Sprinkle 1/3 of the cheese on top of the chicken breast (reserving the other 1/3 for later).  Roll the chicken breast starting from a shorter side.  Place on a greased baking sheet.  Repeat with other chicken breast.

Bake for 30 minutes or until the chicken is cooked through.  


Once the chicken is fully cooked, remove the chicken from the oven and spread remaining cream cheese mixture on top of the rolled chicken.  Top with the remaining shredded cheese.  Place back in the oven until the cheese is melted.