Labor Day Idea #3: Bacon wrapped rosemary garlic chicken

Will you guys be entertaining this long weekend?  I will be, and while my fantasy backyard set up looks something like this:

The reality will be far different.  I do know I will have some delicious food though, I am thinking chicken.

The below recipe was a sort of collaboration between Brooke and me. I am sure there are variations on this theme all over the interwebs, but this one was just easy and delicious and we wanted to share it with y'all! 

2 boneless skinless chicken breasts

1 Tbsp olive oil

2 sprigs fresh rosemary (or 1/2 tsp dried rosemary divided)

1 clove garlic finely chopped

2 slices bacon

Salt and pepper to taste

Sprinkle each breast with salt and pepper.  Rub each breast on one side with 1/2 the olive oil.  Spread garlic evenly over the olive oil, add rosemary to each breast.  Roll the chicken up around the rosemary and garlic, secure with toothpicks. Wrap one piece of bacon around each breast.  Grill or bake for 40 minutes or until juices run clear.  Remove rosemary sprig, slice and enjoy. You could serve the chicken with potato salad, we like this one:

5 pounds red potatoes                         2 T. parsley, chopped

1 pound package bacon                      1 cup vinegar

1 cup thinly sliced celery                      1/2 cup water

1 cup chopped onions                          1 t. salt

1 cup sugar                                          ¾ t. ground mustard

2 T. flour                                              2 carrots, shredded

Wash 5 pound sack of red potatoes, boil in large pot.  Remove from pot & put on plates to cool. Slice when cool.

While potatoes are cooling, take 1 pound package of bacon; cut into small chunks and cook until crisp.  Remove bacon from drippings.  Use drippings to sauté 1 cup thinly sliced celery & 1 cup chopped onions.  In a small bowl, combine 1 cup sugar, 2 tablespoons flour, 1 teaspoon salt, and ¾ teaspoon ground mustard.  Add 1 cup vinegar and ½ cup water to skillet with celery and onions; add dry ingredients and cook, stirring constantly, until boils and thickens.  Slice potatoes into a large bowl, add 2 tablespoons chopped parsley, 2 shredded/grated carrots, and cooked bacon.  Pour dressing mixture over potatoes.  Stir gently to coat. 

This is good warm, or can be refrigerated and served cold.

Come back tomorrow when we will talk Labor Day cupcakes!