Decided, at the last minute of course, for dinner that I would make the wife and I some chicken breasts with shells and cheese. After reading about wrapping the breasts in bacon I'd thought I would try it. Wish I would of had more time to marinade them or let the rub soak in a bit more, but not the less they were still juicy. The photo is after I threw them on the grill to crisp the bacon.
Anyone have any luck with rubs and chicken breasts? I have this feeling that the rub won't penetrate the meat the same as beef or pork.