2packagesH-E-B Texas Originals Bacon-Wrapped Chicken Filets,
1cupTexas on the Plate Ancho Chile Honey Sauce,
2/3zucchini or yellow squash,
1sweet onion, cut into 1/2-inch thick slices,
1Remove chicken filets from packaging (2 per package). Place in a glass dish; top each with 1 tablespoon sauce. Turn filets over and place remaining sauce over second side. Let stand 15 to 30 minutes. Trim and discard ends from squash. Cut squash lengthwise into 1/2-inch thick slices.
2Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
3Grill chicken 4 inches above Medium heat (375 degrees F grill surface temperature) 10 to 12 minutes per side. Close grill lid during cooking. Baste cooked sides with sauce after turning. Grill squash and onion slices about 5 minutes per side; baste with sauce during cooking. Chicken is done when internal temperature reaches 165 degrees F in center of filet. Serve with additional sauce, if desired
No Nutritional Information Available