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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
1/4 cup chopped tomatoes |
1/4 cup finely chopped onion |
1 jalapeno pepper, seeded and chopped |
1 tablespoon lime juice |
1 garlic clove, minced |
1/8 teaspoon salt |
dash pepper |
2 boneless skinless chicken breast halves (4 ounces each) |
1/2 to 1 teaspoon reduced-sodium taco seasoning |
2 bacon strips, halved |
2 slices reduced-fat provolone cheese |
2 lime wedges |
Directions:
1. In a small bowl, combine the tomato, onion, jalapeno, 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, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 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 170°.
4. Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top. Yield: 2 servings.
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