Bacon Wrapped BBQ Chicken and Hasselback Potatoes

Method for the Hassleback Potatoes

1. Heat oven to 425 degree F.
2. Prepare potatoes about 30 minutes prior to prepping the chicken
3. Peel potatoes, rinse and set aside
4. Slice the bottom of each potato to create a flat surface
5. Slice slits through potatoes about 1.¼ inch thickness leaving about ½ inch potato uncut near the bottom. It's important NOT to cut the potato through. A large metal spoon can be used as a guide, place a potato in a large metal spoon slice through potato until the blade hits the spoon. In essence, this keeps the potato whole leaving slits or slices to fill with butter and onion
6. Slice onions ¼ inch thick and butter into 1 tablespoon pats
7. Tuck one slice of onion and one slice of butter between each slice of potato, continue until all potatoes are filled (see photo above)
8. Wrap each potato with aluminum foil
9. Place potatoes on a baking sheet and cook in the oven at 425 F. for 40 minutes, test for doneness
10. To add smoky flavor, place wrapped, cooked potatoes on the grill the last 10 minutes of chicken cooking time

Method for the Chicken

1. Rinse chicken breasts with cold water, paper towel dry
2. Place one breast at a time in a large zipper bag, pound each breast with a meat mallet until the breast thickness is even, continue until all breasts are done
3. Salt and pepper to taste
4. Wrap each breast using 2 - 3 strips of bacon, making sure to tuck loose ends under the breast
5. Using a large cast iron skillet, heat to medium high, place bacon wrapped chicken loose end side down, cook for 3-4 minutes then turn and cook another 3-4 minutes
6. Pour or brush 1 cup BBQ sauce over chicken, reserve ½ cup for basting
7. Heat outdoor grill to medium high, place cast iron skillet on grate, close the grill and cook 15-20 minutes, basting every 5 minutes. Cook until juices run clear