Ingredients:
* chicken breasts
* shredded cheese
* bacon (applewood is best!!)
* fajita seasoning
* toothpicks (soaked in water)
Rinse and pat-dry the chicken breasts. Cut a pocket into the breast but don’t cut all the way through! Stuff pocket with shredded cheese. Take strips of bacon and gently stretch them; this helps to make each strip ‘go’ longer. Put on as much (or as little) of bacon that you would like.
In the meantime, get a skillet hot with just a tad bit of oil and sear each chicken breast where the cut for the pocket was made. This will help keep most all of the shredded cheese inside the breast piece when the cheese begins to melt. Also, get your grill going on high heat.
Now dust the chicken breasts with the fajita seasoning; dust well but don’t over-coat. Wrap each chicken breast with bacon; anchoring the bacon in place with wet toothpicks.
Turn the heat on the grill down to medium and coat the grates with olive oil so that the chicken/bacon won’t stick. Cook chicken until it is thoroughly cooked (as well as the bacon). Keep a close eye on the grill while the chicken is cooking. That bacon grease will drip down onto the fire and it will flare up. If flare ups occur, remove the chicken from the flame and replace once it’s died away.
When the chicken is done, serve and enjoy!! (just be sure to pull out all them toothpicks!!!!)
