When I say roast, I know the last thing usually coming to mind is boneless-skinless chicken breasts, but bear with me.

For the longest time, I've talked about taking things to the grill. When a recipe calls for the oven, resist the call of convenience. Instead, cast a glance to the backyard. The backyard is where the real magic happens.

This "how can I grill it" philosophy is not just my own. Zoe knows it too, which is how this recipe came to be. For the past year, we have been receiving Better Homes and Garden magazine. This is of interest for two reasons. One, we've never subscribed to it. Two, we would never subscribe to it. Of course, when a home-centric magazine shows up in the mail between inches of junk mail, it calls for examination, which is exactly what she did and what led her to this recipe. I also happen to believe the word "bacon" assisted her, but I can't back that up.

While I've made several changes from the original recipe, I have to hand it to Chef Scott Peacock, the creator. Roast is a manner of cooking. While a roast is often associated with a large piece of meat, it's much more interesting to think of this roast as several pieces of meat, even if those pieces include boneless skinless chicken breasts.

Stuffed Chicken Roast

based on the recipe by Chef Scott Peacock, adapted for the grill by Another Pint Please

3/4 cup ruby port

1/2 cup dried tart red cherries

1/4 cup sugar

1/2 lb hot Italian sausage

1 T butter

1 medium onion, chopped (1/4 cup)

5 oz fresh baby spinach

2 1/4 oz provolone cheese, cut into 1/2 cubes

1/4 cup soft bread crumbs

2 T curly parsley

3 skinless, boneless chicken breasts

2 lb thick cut bacon

In a small saucepan, combine port, cherries, and sugar.

Bring to a boil, stirring constantly to dissolve the sugar. Reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat and cool completely. Drain the cherries and reserve the port sauce. Transfer the cherries to a larger bowl.

In a large skillet, cook sausage over medium heat until browned.

Be sure to break the sausage into small pieces. Remove the sausage from the skillet and reserve the drippings. Add the sausage to the bowl with the cherries.

Add butter and onion to the skillet. Cook and stir until tender, about 5 minutes.

Gradually add the spinach. Cook and stir until wilted.

Transfer the spinach to a colander. Place in sink and press out the liquid with the back of a spoon.

Coarsely snip the spinach mixture with a pair of kitchen scissors. Add spinach to the bowl with the cherries and sausage.

Add the cheese, bread crumbs, and parsley. Stir to combine and set aside.

Place the chicken breasts between two pieces of parchment paper.

Pound the chicken with a wide faced meat mallet, or the bottom of a large skillet.

Continue to pound until the chicken is an even 1/2 inch thickness.

Overlap two pieces of plastic wrap to form one large sheet.

Make a bacon weave, by placing 2 strips of bacon, overlapping slightly, perpendicular to you.

Repeat approximately 8 times.

Weave in additional bacon strips parallel to you, by folding down alternating strips.

Repeat until the weave is complete.

Place the chicken breasts on the bacon, side by side, being sure to leave a border of bacon around the chicken.

Season the breasts with salt and pepper.

Adding Sausage Mixture to Chicken Breasts

Cover the breasts evenly with the sausage mixture.

Using the plastic wrap, start to roll the roast away from you.

Keep the roll tight, and use the wrap to keep the roll together.

Once wrapped, tighten further with the plastic wrap. Place in the refrigerator for an hour.

To the grill!

Prepare the grill for indirect medium heat.

Place the roast on the grill (Being sure to remove the plastic wrap first!) and cook indirect for approximately 90 minutes, or until the internal temperature of the roast reaches 165 F with an instant read thermometer.