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-- Leslie Buenz, Tinley Park, Illinois
You Will Need
1 pound boneless skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face).
1 pound sliced bacon, halved widthwise
Blue cheese or ranch salad dressing
What to Do
1. Cut chicken into 2 x 1 1/2-inch strips.
2. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat.
3. Place a chicken and onion strip in each jalapeño half. Wrap each with a piece of bacon and secure with toothpicks.
4. Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and bacon is crisp, turning once. Serve with blue cheese or ranch dressing.
Makes: 2 1/2 dozen
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