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Recipe courtesy of Deborah VanTrece via the 2018 Big Green Egg Lifestyle Publication


  • (3) 8oz chicken breasts
  • 4 C cleaned and destemmed collard greens
  • 6 slices cooked applewood-smoked bacon, crumbled
  • 2 tbsp EVOO
  • 2 cloves garlic, minced
  • 3 slices aged cheddar cheese

Seasoning Mix

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp white pepper
  • 1 tbsp seasoning salt

Basic Cream Sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 2 C half-and-half
  • Reserved liquid from chicken
  • 1 tbsp smoked paprika
  • 6 basil leaves


  1. Set the EGG for indirect cooking with the convEGGtor at 350°F.
  2. Pound chicken breast until 1/4 in thick. Mix all seasoning ingredients together; coat chicken breast with 3/4 of the seasoning mix; set aside.
  3. Chiffonade collard greens into strips no wider than 1/4 in thick. Heat a Cast Iron Skillet with the olive oil. Add greens, then garlic and the remaining seasoning mix, cooking until wilted, 5-7 minutes.
  4. Lay out the chicken breasts with the interior side up. Layer each in the following order: one slice of cheese, 1/3 of the bacon crumbles, 1/3 of the cooked collards.
  5. The bacon and collards should be placed in a thin even layer across the whole breast.
  6. Beginning at the short tapered end, roll up each chicken breast as you would for a jellyroll and secure with a toothpick.
  7. Place rolls in a roasting & drip pan, evenly spaced with room between each roll. Place the pan on the grid and bake for 15-20 minutes or until the chicken is firm.
  8. Remove from the EGG and allow to rest for at least 5 minutes.
  9. Remove the chicken from the pan; reserve the liquid for the sauce. Remove the convEGGtor and grill each side of the chicken for 1 minute for color and added flavor. 
  10. Gently slice each roll into pinwheels, no less than 1/2 in wide and top with sauce.

Basil Cream Sauce Method

  1. Melt butter in a sauce pan. Whisk flour into butter. Cook for 90 seconds once incorporated, continuously whisking.
  2. Slowly add half-and-half, whisking in each addition until incorporated into flour mix.
  3. Season to taste.
  4. Add the reserved chicken liquid the same way.
  5. Add smoked paprika and cook at a low simmer for 2 minutes, or until it's at the thickness you desire; remove from heat.
  6. Chiffonade basil, add to warm sauce just before serving.

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