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Grilled Chicken with Rosemary and Bacon

4 Tsp Garlic Powder
4 Skinless, boneless Chicken Breast Halves
Salt and Pepper to Taste
4 Springs Fresh Rosemary
4 Thick Slices of Bacon

Preheat your outdoor grill to medium-high heat. Lightly oil the grill grate.
Sprinkle 1 Tsp garlic powder on each chicken breast half. Season each with salt and pepper. Lay one rosemary spring on each chicken breast half. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick.
Cook the chicken until no longer pink in the center and the juices run clear. An instant read thermometer inserted in the center should read 165 degrees. Remove toothpicks before serving.

Quick, Delicious and Great Served with Grilled Veggies. Lee and I put this chicken together with Rosemary from our Garden, pour a glass of wine, and in 20 minutes we are enjoying a good dinner and the fragrance of rosemary fills our lanai. A joy to our palates and our senses plus another way to use Rosemary that grows like a weed in Florida.