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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis recipe has been a family favorite for many years. Itâs great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired.â âAvanell Hewitt, North Richland Hills, Texas Ingredients:
1 medium tomato, finely chopped |
1 small onion, finely chopped |
2 jalapeno peppers, seeded and chopped |
2 tablespoons lime juice |
1 garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
1 to 2 teaspoons reduced-sodium taco seasoning |
4 bacon strips, halved |
4 slices reduced-fat provolone cheese |
1 medium lime, cut into four wedges |
Directions:
1. In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
2. Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
3. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 165°.
4. Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top. Yield: 4 servings.
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