Mexicali Chicken For Two

• 1/4 cup chopped tomatoes
• 1/4 cup finely chopped onion
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Dash pepper
• 2 boneless skinless chicken breast halves (4 ounces each)
• 1/2 to 1 teaspoon reduced-sodium taco seasoning
• 2 bacon strips, halved
• 2 slices reduced-fat provolone cheese
• 2 lime wedges

1. In a small bowl, combine the tomato, onion, jalapeno, lime juice, garlic, salt and pepper. Chill until serving.
2. Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
3. If grilling the chicken, using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170u0b0.
4. Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

tomatoes, onion, pepper, lime juice, garlic, salt, pepper, chicken, taco, bacon, provolone cheese, lime wedges

Taken from www.tasteofhome.com/recipes/mexicali-chicken-for-two/ (may not work)