Dinner Magic

MAIN COURSE: Oven Barbecued Chicken Thighs Wrapped in Bacon and stuffed with Pineapple, Red & Green Bell Peppers, and Scallions.

 You start by marinading the boneless chicken thigh fillets in Open Pit BBQ sauce for about an hour.  Then you hold the open fillet (top down) in the palm of your hand.  Place a generous slice of Red Pepper and Green Pepper, a large Scallion (trimmed and roots removed) and half a circle of Pineapple into the center of the fillet.  Close the outer edges around them, and wrap in a slice of Hardwood-smoked Bacon.

 Place them top up in a large baking dish.  Pour the extra BBQ sauce over the wrapped thighs before placing in the oven.

Bake in a 400˚ oven for about 40 minutes.  Open and add some more BBQ sauce and then bake for an addtional 20 minutes.

SIDE COURSE: Dice up a butt load of Tomatoes (I used 4 medium sized red and one medium sized yellow), with some Green Pepper, Red Pepper, a couple of Scallions and lots of fresh Parsley.

 Add a little kosher salt and freshly ground black pepper.

Next prepared a package of Near East® Sundried Tomato & Basil Rice mix.  Stir it in to the diced vegetables with a little Olive Oil.

Result?  Dinner!