7 oz. Butterflied Chicken Breast 1/2 Link Smoked Chaurice pinch White Pepper pinch Tony's pinch Black Pepper pinch Garlic Powder
PROCEDURE: Pound Chicken to even thickness. Place Chaurce inside breast and roll up. Bake in 350 degree oven for 25 minutes
INGREDIENTS for BACON ROTEL SAUCE
1/2 lb. Bacon (diced) 1/2 lb. Onions (diced) 1/2 cup Flour 1 qt. Heavy Cream 1 can Rotel Tomatoes 1 tsp Black Pepper 1 tsp Cayenne 2 tsps Granulated Garlic 1/2 cup Water 1 tsp Tony's 2 tblspns Parmesan Cheese
PROCEDURE: Saute bacon until crisp and remove. In remaining fat, saute onions until tender and add flour. Cook 3-4 minutes. Add water and cream and rotel tomatoes. Add seasonings and cheese last. Cook until thickened. Return bacon to sauce.