Bacon Wrapped BBQ Chicken and Hasselback Potatoes

Heat oven to 425 degree F.

Prepare potatoes about 30 minutes prior to prepping the chicken

Peel potatoes, rinse and set aside

Slice the bottom of each potato to create a flat surface

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

Slice onions ¼ inch thick and butter into 1 tablespoon pats

Tuck one slice of onion and one slice of butter between each slice of potato, continue until all potatoes are filled (see photo above)

Wrap each potato with aluminum foil

Place potatoes on a baking sheet and cook in the oven at 425 F. for 40 minutes, test for doneness

To add smoky flavor, place wrapped, cooked potatoes on the grill the last 10 minutes of chicken cooking time

Rinse chicken breasts with cold water, paper towel dry

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

Salt and pepper to taste

Wrap each breast using 2 - 3 strips of bacon, making sure to tuck loose ends under the breast

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

Pour or brush 1 cup BBQ sauce over chicken, reserve ½ cup for basting

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