Bacon Wrapped Chicken with Rosemary

Bacon Wrapped Chicken with Rosemary

6-8 Pieces of Chicken (I used boneless skinless breasts)
6-8 Slices of Bacon
Olive Oil
Minced Garlic
Black Pepper
Rosemary

Brush chicken with oil, season with pepper and a generous amount of rosemary and minced garlic. Wrap with bacon.  (I did not wrap with bacon because I thought the flavor might get more dispersed just cutting it up into bite size pieces.)   Put into a gallon zip lock bag and freeze. Thaw. Cook in oven at 350 degrees for 45 minutes (or until done), or cook in crock pot on low for 5-6 hours or high for 3-4 hours (or until done).

We like to eat this with a green salad and some rice pilaf or Mediterranean potatoes. (Darla has a good recipe for the potatoes on her chicken marsala recipe.)