Monday, July 11, 2011

Grilled Chicken with Rosemary and Bacon

Adapted from Allrecipes

This quick and easy recipe was a cinch to put together for a quick meal.  Everyone at the table cleaned their plates clean!  Any time I can use the fresh herbs from my garden it makes me feel good.

2 cloves of garlic, minced
4 skinless, boneless chicken breast halves
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

1.  Preheat outdoor grill for medium-high heat.
2.  Spread garlic onto chicken breasts (or use garlic powder if desired) and season with salt and pepper.  Lay one rosemary sprig on the chicken breast.  Wrap the bacon around the chicken to hold the rosemary on.  Secure the bacon with a toothpick or an additional thick rosemary stem.
3.  Lightly oil the grill grate.  Cook the chicken breasts until no longer pick in the center and juices run clear, about 6-8 minutes per side (165 degrees in center of meat).  Remove chicken from grill and cover with tinfoil.  Let stand for about 5 minutes for juices to absorb.

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