These were super easy and took no time at all.
- 6 thin sliced chicken breasts
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 Cups baby spinach
- 18 Strips bacon
- salt and pepper to taste
- 1/4 C. dijon mustard
- 1/4 C. honey
- 1/4 C. mayonnaise
- 1 Tbsp. yellow mustard
- 1/8 tsp. paprika
- 1 Tbsp. white vinegar
Start by making your honey mustard sauce. In a bowl, combine both mustards, honey, mayonnaise, paprika, white vinegar, and salt and pepper to taste, set aside.
Lay out your chicken breasts on a flat surface. Season with salt and pepper. Top chicken with a thin layer of spinach. To the thinnest edge of the chicken add 2-3 slices each of the peppers and onions. Roll your chicken breast (starting with the side with the veggies) over until the chicken breast is sealed on the other end. Lay seam side down and do the rest of the chicken breasts.
Place 3 strips bacon on a flat surface. You want them side by side but slightly overlapping on the long edge. Place one rolled chicken breast, seam side down, about an inch from the edge of your bacon (the short end). Take the 3 strips of bacon and pull up over the chicken, then roll until the bacon has completely wrapped the chicken breast. Secure with 3 toothpicks and set aside. Finish the other chicken breasts in the same way.
Heat grill to medium high heat. Lightly oil grate and place chicken, seam side down, on the grill. Brush liberally with honey mustard sauce. Keep cooking until no longer pink in the middle, basting with more honey mustard every time you turn. Careful to avoid flare ups from the bacon grease (I grill with the lid down to avoid this).
Serve with additional honey mustard.