Incredibly easy, quick and wonderfully delicious. Even the kids enjoyed this one. I served it with a side of mexican rice and steamed green beans. I opted to broil rather than grill the chicken as our outside temperatures were likely below freezing at the time. Rarely having broiled a chicken breast, I was surprised at how tasty these turned out!
Recipe courtesy of Taste of Home Healthy Cooking.
Mexicali Chicken
1 medium tomato, finely chopped
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 Tbsp. lime juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
4 boneless skinless chicken breasts
1-2 tsp. taco seasoning
4 bacon strips, halved
4 slices provolone cheese
1 medium lime, cut into 4 wedges
In a small bowl combine tomato, onion, jalapeno, lime juice, garlic, salt and pepper. Chill until serving.
Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
Grill chicken, covered, over medium heat or broil 4 inches from heat for 4-7 minutes on each side or until a meat thermometer reads 170. Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Top with salsa and squeeze lime wedge over the top.
