A few months ago, I learned one of the cardinal rules to southern cooking: When in doubt, wrap it in bacon. So this week, I did just that. I have become a pro at grilling chicken. But adding other ingredients is a little harder. I will caution all of you. Doing this on the grill is dangerous and could burn off your eyebrows. Stand back. If you fear open flames, heat it at 475 degrees in the oven for 30 minutes. For the fearless, light up that grill.

Ingredients

2 boneless, skinless chicken breasts

8 slices of thick-cut bacon

1⁄4 cup of Ranch dressing

Sprinkles of pepper

1. Preheat your grill for five minutes.

2. Use a meat tenderizer to flatten your chicken breasts. Sprinkle pepper lightly on either side. Spread the ranch dressing over the top of each chicken breast.

3. Wrap two pieces of bacon around the width of your chicken. Use the other two slices to wrap around the breast lengthwise. Secure, if needed, with a toothpick or two.

4. Grill for 12 minutes. After six minutes, move to a different location on the grill (to avoid major sticking). Again: Bacon grease can ignite. So when you open your grill lid, be careful. When you move your chicken, be careful.

5. Remove from grill and allow five minutes to cool. Serve.

Call Corianne Egan, a Sun staff writer, at 270-575-8652 or follow @CoriEgan on Twitter.