2 tsp Sage
4 boneless, skinless chicken breasts
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 sprigs fresh rosemary
4 thick slices bacon
Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet over medium heat with Coconut Oil on the stove or use the oven/broiler ).
Season chicken breasts with garlic powder, sage, sea salt and freshly ground black pepper.
Lay one rosemary sprig on top of each chicken breast and wrap a slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.
Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle. Note: if you are cooking chicken in a pan on the stove or in the oven/broiler, more time is needed per side. Cook until internal temperature reaches 165° F.