makes four servings
2 boneless, skinless chicken breasts pounded to ½ inch thick
4 slices of thick applewood bacon
1 pint of sun gold cherry tomatoes, each sliced in half
1 garlic clove, minced
1 avocado, thinly sliced
extra virgin olive oil
1 tablespoon fresh basil, torn
Preheat the grill to medium low heat.
a little oil over each chicken breast. Season with salt and pepper.
Gently and loosely wrap each breast with 1 slice of bacon. Place the
chicken on the grill and let cook for approximately 10 minutes per side
or until the chicken is opaque and the bacon is crispy.
the chicken is cooking, add 1 tablespoon of oil to a skillet over medium
heat. Add garlic and cook for 30 seconds. Toss in tomatoes and slowly
cook them until they have broken down and released their juices. Season
with salt and pepper. Just before serving, stir in basil.
Plate chicken. Pour sauce over top and garnish with avocado.
bacon recipe source: Nicole, A Family That Eats Together, June 28, 2013