June Meal Prep: Teriyaki Bacon Chicken

 

Sorry I'm so far behind on my recipe blog entries.  You can grill this or cook on the stove top or bake it in the oven, depending on the time of year.  It is very simple to make.  I used low sodium chicken broth instead of the dry white wine.  Of course, you could substitute other meats like pork chops or steak.

Ingredients:

1 lb boneless skinless chicken breasts, cut into 4 pieces

 1/2 c Honey Teriyaki Sauce

1/4 c dry white wine

1 Tbsp Garlic Garlic Seasoning

8 bacon slices

toothpicks

 Directions:

1.  In a storage container or gallon freezer bag, combine the first 4 ingredients.  Seal well; toss to coat.

2.  Refrigerate 2 hours or up to overnight (or freezer for later).

3.  Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.  Wrap each chicken breast with 2 bacon slices securing with toothpicks.

4.  Place chicken on grill.  Grill, turning occasionally, until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bacon is desired doneness, about 12-15 minutes.  I baked in the oven at 350 degrees F.

Makes 4 servings

TIP:  spray your measuring cup with non-stick cooking spray before measuring the sauce.  It will slide out easily.  You can do this with honey as well.