Ingredients
- 1 tomato, whole (medium tomato, finely chopped)
- 1 yellow onion (small onion, finely chopped)
- 2 jalapeno peppers (seeded and chopped)
- 2 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound boneless skinless chicken breast halves (4 ounces each)
- 1 to 2 teaspoons reduced-sodium taco seasoning
- 4 ounces sliced bacon (4 strips, halved)
- 4 slices (4 ounces) low-fat provolone cheese
- 1 lime, whole (medium lime, cut into four wedges)
How to Make
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Step 1: In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
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Step 2: Sprinkle chicken with taco seasoning; set aside. In a large skillet cook bacon over medium heat until crisp. Remove to paper towels; drain.
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Step 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 inches from the heat for 4-7 minutes on each side or until a thermometer reads 165°F.
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Step 4: Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Step 5: Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
We hope you enjoy this recipe!
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