BACON-WRAPPED CHICKEN BITES IN JASMINE GARLIC MARINADE
 
Ingredients
·         1/2 cup John Henry’s Jasmine Garlic Marinade
·         1/4 cup dry white wine
·         1 1/2 TBL garlic, chopped
·         John Henry’s Mojave Garlic Pepper
·         4 boneless, skinless chicken breasts
·         package of sliced bacon
·         vegetable oil
·         tooth pics

Directions
Combine Jasmine Garlic Marinade, wine, and garlic. Marinate chicken for at least 3 hours turning occasionally.
 
Preheat grill or broiler to medium-high heat. Cut chicken into strips approximately 1” wide. Lightly dust chicken with Mojave Garlic Pepper. Wrap chicken pieces with bacon and secure with a tooth pic.
 
Turning occasionally grill/broil until chicken is firm to the touch and just cooked through and bacon is crisp. Approximately 12 - 15 minutes.

Tortilla Soup
W/Fredericksburg Farms Rio Grande Black Bean & Corn Salsa

2 jars Fredericksburg Farms Rio Grande Black Bean & Corn Salsa
1 (10 ounce) can enchilada sauce
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 cups water
2 cups fresh chicken broth (or one 14oz can and additional cup of water)
1 teaspoon cumin
2 teaspoons of John Henry’s Chili Seasoning
1 bay leaf
2 cups roasted chicken, diced
1 tablespoon chopped cilantro

De-bone roasted chicken reserving the bones/skin. Boil chicken bones/skin in 3 to 4 cups of water on medium heat for approximately 45 minutes, reserve broth.

Combine all ingredients except the cilantro into a crock pot. Cook on high for 1 to 1 ½ hours. Remove and discard bay leaf. Add cilantro and cook 15 minutes more.

Garnish with crumbled tortilla chips and shredded Four Cheese Mexican.