Salt and Pepper Grilled Chicken Breast with Jalapeno Bacon Jam
4 eight ounce chicken breasts
6 jalapenos (seeded and quartered)
1 granny smith apple (peeled and cored)
2 tbsp vinegar (red wine/apple cider or sherry)
3 tbsp sugar
3 strips thick bacon
Salt and pepper to taste
1 cup water
1.) In a small pot place jalapenos (no seeds), apple, water, bacon.
2.) Bring to a simmer and allow to simmer until jalapenos and apple are softened (about 20 minutes)
**keep an eye on the pot, adding more water if it all boils out**
3.) Place contents of pot in a food processor and puree
4.) Add vinegar and sugar slowly. Stirring and tasting occasionally to reach desired flavor (the sugar and vinegar will reduce the heat of the jalapenos so you can keep it hot or make it sweet. This is the fun part)
5.) Place jalapeno mixture in refrigerator to cool (can keep up to 3 days)
6.) Season your chicken breasts with salt and pepper and place on a heated grill. Grill chicken until cooked.
7.) Place chicken breasts on plates and top each breast with a dollop of jalapeno jam. Serve with chilled watermelon for a fun summertime lunch.