#1,065: Grilled Chicken w/Rosemary and Bacon

This was another recipe I hoped I would like, but wasn't sure I was actually going to.  Thankfully, I was very wrong.  It was very, very good.  I tried to pound the chicken to make it a little thinner, but next time I'm going to pound it even more.  It was definitely moist, but it was a little too thick for my liking.  The girls didn't love the bacon with the chicken, but they were happy to pull it off an eat it separately.  This caused A LOT of flames on my grill so please be warned and be careful.  I had to move the chicken to the top rack and turn down the heat so it wouldn't burn completely.  Great recipe!

4 tsp garlic powder
4 boneless, skinless chicken breasts
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 sprigs fresh rosemary
4 thick slices bacon

Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet
over medium heat on the stove or oven).

Season chicken breasts with garlic powder, sea salt and freshly ground black pepper. Lay one rosemary sprig on top of each chicken breast and wrap a slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.

Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle.

Note: If you are cooking chicken in a pan on the stove, more time is needed per side. Cook until internal temperature reaches 165° F. If you are roasting chicken in the oven, place chicken on baking tray at 350F for 40 minutes, or until fully cooked.