Ingredients

4 teaspoons garlic powder
4 chicken breasts from free range chickens, boneless and skinless
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 fresh rosemary sprigs
4 slices lean bacon, thick

Directions

Preheat outdoor grill to medium-high (or medium heat on the stove or oven with a heavy bottomed skillet).
Mix the garlic powder, sea salt and freshly ground black pepper and season chicken breasts.
Top each chicken breast with one rosemary sprig.
Wrap a slice of bacon around each breast to hold the rosemary in place.
Secure bacon with a toothpick or another sprig of rosemary.
Cook the breasts until juices run clear and there is no pink in the middle, about 8 minutes per side.

Note: More time is needed per side if you are cooking chicken in a pan on the stove. Cook until internal temperature reaches 165 degrees Fahrenheit. To roast the chicken in the oven, place chicken on baking sheet at 350 degrees Fahrenheit for 40 minutes, or until fully cooked.

Serves: 2.

Adapted from: http://www.paleoplan.com/2011/07-10/grilled-chicken-with-rosemary-and-bacon/