Bacon Wrapped Chicken
What could be better than succulent chicken breast hugged by crispy, smoky bacon? It's a match made in foodie heaven!
Servings: 4
Ingredients
- 4 chicken breasts
- 8 thin slices of uncooked bacon
- 2 tablespoons packed brown sugar
- 2 teaspoons Paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- ½ teaspoon salt
- 1 tablespoon dry chopped chives OPTIONAL
Instructions
- Preheat oven to 375 degrees F
- Pat dry and trim the chicken breasts of all excess fat. Set on a plate.
- In a small bowl, mix the brown sugar, Paprika, garlic powder, onion powder, lemon pepper, and salt. Reserve 1 tablespoon.
- Sprinkle the seasonings over the chicken breast and rub to coat each one.
- Wrap 2 bacon strips around 1 breast.
- Repeat for all 3 other strips.
- Place in a baking dish.
- Bake in a preheated oven for 30 to 35 minutes or until chicken has reached 165 degrees F.
- *NOTE* Time may vary according to the thickness of the chicken breasts.
- Serve and Enjoy!
Notes
- Use leftovers: Chop the chicken and serve over a salad or in a wrap.
- Storage: In a fridge for up to 4 days.
- Re-warm: In an air fryer at 350 degrees F for 3 to 4 minutes or oven at 350 for 5 minutes or until heated through.
- The time will vary according to the thickness of the chicken breasts.
- Using a thin slice of bacon is better than a thick one as it will cook faster.
- Also, you can put the chicken on a rack in the baking dish. This way the bacon will be crispy underneath. When testing it, it leads to slightly more dry bacon.
Nutrition
Serving: 1 of 4 Bacon Wrapped Chicken Breasts | Calories: 472kcal | Carbohydrates: 8g | Protein: 54g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 847mg | Potassium: 975mg | Fiber: 1g | Sugar: 6g | Vitamin A: 579IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
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