Bacon Wrapped Chicken On A Strick

• 1 lb chicken tenderloins.
• 1 lb bacon.
• 2 bottles of Kraft Caesar Vinaigrette with Parmesan dressing & marinade
• Toothpicks

1. Cut each chicken tenderloin into 1 inch pieces (about 4 per tenderloin.)
2. Cut the lb of bacon in half so you double the number of strips.
3. Wrap each piece of chicken with a half strip of bacon and run a toothpick through the center to hold the bacon and chicken together.
4. Place all pieces in a large bowl and cover with marinade.
5. Marinate as long as possible. Can be as short as 1-2 hours or overnight. The longer the better.
6. Grill over medium heat for about 30 minutes. Best to use some sort of vegetable grilling tray as some pieces have been known to fall through the grill grate and into the fire! Needs attention when bacon starts to drip and cause flare-ups. Move the pieces around the grill and rotate to minimize flare-ups and evenly cook all pieces. Closing the grill when possible will aid in the cooking process as well as help minimize flare-ups.
7. I am stating that this feeds 4 people. If you are serving as an apetizer rather than a meal it will feed 6-8 people.

chicken, bacon, bottles, toothpicks

Taken from www.epicurious.com/recipes/member/views/bacon-wrapped-chicken-on-a-strick-50053055 (may not work)