Bacon Wrapped Mexitalian Chicken
- 2 large boneless, skinless chicken breasts
- 6 strips bacon
- 2 T. olive oil
- 3 cloves garlic, minced
- 1/2 yellow onion, diced
- 3 cups fresh spinach
- 15 oz can diced tomatoes
- 6 roasted, peeled and diced green chiles (or small can)
- 2 t. Oregano
- 1 T. cumin
- 2 t. green chile powder
- salt and pepper
- 1 avocado, sliced
Wrap chicken breasts with bacon. Grill or broil (about 8 minutes per side).
In the meantime heat olive oil over medium heat. Add onion and saute for about 4 minutes or until onions start to soften. Add garlic and cook about 1 more minute. Add the rest of the ingredients, except the spinach and avocado. Stir and cook until warmed through.
Place the spinach on two plates. Top with some sauce, then with the chicken, more sauce, and the avocado.