SERVES: 4

INGREDIENTS
4 Boneless/skinless Chicken Thighs
2 Slices of Provolone Cheese – round – cut in half
12 Stalks Asparagus – thin stalks, skinned & steamed, cutoff 2” off from bottom
12 Slices Thin sliced Bacon
1 Onion finely chopped
2 Jalapenos- seeded and finely chopped
1 cored Red Bell Pepper, finely chopped
2 Roma Tomatoes, cored, seeded & chopped well
1/2 Stick of Butter
1 Box round toothpicks

BASTE
2 Tbsp honey
3 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
2 Tsp Sesame Seeds
1 Tsp Dried Basil Leaf
3 Tsp Texas Gourmet Jalapeno Kiwi Jelly
3 Minced Cloves of Garlic
2 Tbsp Olive Oil
3 Tbsp Lemon Juice
1/2 Tsp Black Pepper
1 Cup dry white wine

PREPARATION
Place all basting ingredients in a sauce pot, bring to a light boil, stirring well, until ingredients and flavors are well mixed (approx. 4 – 5 minutes). Remove from heat.

Place chicken thighs on a cutting board covered with saran wrap.

Pound lightly with stipple faced mallet until breast spreads and flattens out slightly. Be sure not to break holes through the breasts.

After flattening, place into a bowl and refrigerate.

Place chopped onion, bell peppers, jalapeno, & roma tomatoes into skillet with a half stick of butter, saute until softened but not brown, remove from heat and reserve for recipe.

Place a thigh on the cleaned cutting board. Put a half piece of provolone onto each thigh.

Spread small amount of onion, tomato, & pepper mixture over cheese. Place three asparagus stalks on cheese, closest end towards you with heads not exposed past the ends.

Carefully roll mixture away from you into a roll. Carefully starting from one side, wrap the roll with a slice of bacon, you will need two pieces to finish. Use toothpicks to seal and hold roll together. Roll tightly. Cut any excess from edges off roll.

COOKING INSTRUCTIONS

Preheat grill to 325 degrees. Place wagon wheels on a grill mat if available or on grill indirectly over fire. Brush with the baste and then close. Turn every five minutes and baste again. After about 20-25 minutes the bacon should be browned. Move closer to flame for the final few minutes but watch carefully and keep turning to keep from over browning.

Remove from the fire, cover, and allow to rest for four to five minutes. Be sure to remove all the toothpicks used in cooking.

Slice into three quarter inch circles and then arrange on plate. Drizzle with any reserved baste. Serve while still warm with yellow squash casserole and rice.

Bon Appétit!

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