Ingredients
1 medium tomato, finely chopped1 small onion, finely chopped2 jalapeno peppers, seeded and chopped2 tablespoons lime juice1 garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)1 to 2 teaspoons reduced-sodium taco seasoning4 bacon strips, halved4 slices reduced-fat provolone cheese1 medium lime, cut into four wedges
Preparation
In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. 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 165°.
Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
