Bacon Wrapped Rosemary Chicken

recipe adapted from Rachael Ray

 Ingredients

• 2 tbs. EVOO
• 2 large cloves garlic, minced
• 2 tsp. dried rosemary, minced
• 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
• Salt and freshly ground black pepper
• 8 slices bacon
• Drizzle balsamic vinegar

Directions

1. Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
2. Pour EVOO into a shallow dish and add the garlic and rosemary.
3. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in bacon. Grill for 12 minutes, turning occasionally.
4. Serve 2 pieces of chicken for each serving.  Drizzle with balsamic vinegar and serve. Serves 4.

Roasted Balsamic Vegetables

Ingredients

• 5 yellow squash, cubed
• 3 zucchini squash, cubed
• 1 pint cherry tomatoes
• 5 roma tomatoes, cubed
• 2 tbs. EVOO
• 2 tbs. Basalmic vinegar
• salt and pepper

Directions

1. Preheat oven to 425 degrees. Toss vegetables in EVOO and vinegar and spread on roasting sheet.  Sprinkle with salt and pepper.  Roast for 30 to 40 minutes in oven, turning once.  Serves 6.

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