Bacon Wrapped Stuffed Chicken with Filet and Roasted Potatoes

Ingredients:
2 pieces of chicken
2 pieces of Filet 
2 steamable bags of potatoes
8 slices of bacon
1 shallot sliced
1 red pepper sliced
chopped basil
Spices for potatoes:
Palm full of all:  Onion powder, garlic powder, paprika, chili powder, cayenne, salt and pepper


Butterfly chicken and pound it to level it out.  Next, salt and pepper inside and out.  Then take sliced shallots, red peppers and basil.  Roll the chicken and wrap in bacon.  Set aside.  Take filet and tie twine around the steak to hold it together.  Salt, pepper and cayenne both sides and pre-heat the grill.  
Next prep the potatoes.  Steam the red bliss potatoes in the microwave and then cut into 1/4.  I like to use the red bliss potatoes in a steamable bag.  Steams in 8 minutes.  Drizzle the potatoes with EVOO and all spices.  Put in oven for 45 minutes at 425.  
Once the potatoes go in put the steak and chicken on the grill.  I like to use grill mats when grilling bacon so that I can prevent any flame up.
Cook the chicken and turn periodically so the bacon browns nicely.  It is finished cooking when the  internal temp is at 160 and the steak is 120-125.  Let both proteins rest so that the juices distribute.  
Serve with potatoes and salad, Enjoy!


  ( https://www.amazon.com/Grill-Mat-Set-Non-Stick-Reusable/dp/B074BT57HG/ref=sr_1_4?s=lawn-garden&ie=UTF8&qid=1534178262&sr=1-4&keywords=grill+mats+non+stick)