Bacon-Wrapped Grilled Chicken

I love chicken! It is so easy and versatile, and very healthy when you throw it on the grill. Why do I have to mess it up with bacon? Because it gives it great flavor. If you're watching your waistline, just pull the bacon off after it cooks. Me? I ate the bacon. I also warmed up the leftover Mashed Potatoes Gratin tonight, and I enjoyed it more than last night. I might have been too full of rice pudding last night to really enjoy it! We all have chicken in the freezer and bacon in the fridge, so light the grill and try this yummy chicken!



4 chicken breasts, trimmed of fat
4 slices of bacon, more if you have larger chicken breasts
salt/pepper
1 tablespoon vegetable oil
1 tablespoon Worcestershire Sauce

Trim chicken breasts of excess fat. Season with salt and pepper. Place in large zippy bag and pound slightly with the flat side of a meat tenderizer (if you don't have one, a heavy skillet will do). In a shallow dish, combine oil and Worcestershire sauce. Coat chicken breasts. Fold the thinner side up under the chicken and secure with a toothpick (this helps it to cook evenly). Wrap one piece of bacon around each breast, securing with toothpicks. If its not enough to wrap all the way around (the bacon shrinks while cooking), then use two pieces. It certainly won't hurt anything!

Cook on the grill over low/medium-low heat approximately 5-6 minutes on each side or until no longer pink.



Enjoy!



(adapted from my Father-in-law, Bill Ammons)