Grilled Chicken Grenades

• 4 teaspoons paprika
• 1 tablespoon onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons chipotle chili pepper powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon garlic powder
• 2 unit boneless skinless chicken breasts, about 500 g
• 1 package sliced Havarti cheese 170 g
• 1 package sodium-reduced bacon 500 g
• 1/2 cup drained pickled jalapeño slices
• 2 tablespoons apple jelly
• 2 tablespoons hot pepper jelly

1. In small bowl, stir together paprika, onion powder, salt, pepper, cayenne, chipotle powder, oregano, thyme and garlic powder. Measure out ¼ cup (50 mL) to use in grenades. Store remaining in tightly covered jar.
2. Preheat oven to 375F (190C). Line a baking sheet with nonstick foil.
3. Cut chicken breasts lengthwise into thin slices, about 1/4 inch (5 mm) thick. Set aside. Cut cheese slices into strips the same width as bacon slices. Lightly dust another baking sheet with 2 tbsp (25 mL) of the spice rub. Place half of bacon slices on baking sheet, side by side. Top each bacon slice with a chicken strip and a cheese strip. Place one jalapeño ring at one end of each; roll into pinwheels. Secure each with a toothpick. Redust baking sheet with another 2 tbsp (25 mL) spice rub and repeat with remaining bacon, chicken, cheese and jalapeño rings.
4. Stand grenades up on foil-lined baking sheet (not on their sides). Bake in centre of oven for 20 minutes.
5. Meanwhile, in 1 cup (250 mL) glass measuring cup, combine two jellies; microwave on HIGH for 20 to 30 seconds or until melted. Remove grenades from oven and brush with jelly mixture. Either return to oven for 10 minutes longer or transfer to barbecue preheated to medium heat to crisp for 2 to 3 minutes.
6. Serve warm.

Corinne~