Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT), or as a flavouring or accent (as in bacon bits in a salad).
Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic *bakkon, meaning “back meat”.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, “turkey bacon”. Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as “soy bacon” also exist.
4 chicken breasts boneless, skinless
8 slices bacon do not use thick cut
1/4 cup brown sugar
2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon chopped parsley
Preheat the oven to 375 degrees F.
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
Rub half of the spice mixture all over the chicken breasts.
Sprinkle the remaining brown sugar mixture over the top of the chicken.
If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
Sprinkle with parsley, then serve.
HOW DO YOU KNOW WHEN CHICKEN IS DONE?
The best way to tell if you chicken is cooked is by slicing it open. If it’s white all the way to the middle, then it’s done. However, if you don’t want to slice into your chicken before you serve it, a meat thermometer comes in quite handy. Stick the thermometer through the middle of the chicken, stopping about midway through. The safe temperature you’re looking for is at least 165 degrees Fahrenheit or 75 degrees Celsius.
HOW LONG DOES IT TAKE TO COOK BACON WRAPPED CHICKEN?
My bacon wrapped chicken breast recipe calls for up to 30 minutes of baking time. Since all ovens aren’t created equally, the times for baking can vary greatly. Some wrapped chicken recipes can take as long as 40 minutes to bake. It also depends on the thickness of your chicken breasts. Larger, thicker breasts will take longer to cook. This recipe assumes an average sized chicken breast of 4-5 ounces.
Bacon Wrapped Chicken Breast
Boneless, skinless chicken breasts have the (often justified) reputation for being mouth-suckingly dry and bland. I’ve even had ones that are weirdly rubbery!
- Chicken Breast. Tender, lean, protein-packed chicken breasts are scrumptious when seasoned and wrapped in bacon.
- Spice Mixture. A mixture of smoked paprika, dried thyme, garlic powder, salt, and black pepper adds bold flavor to the chicken breast and pairs well with the bacon.
- Bacon. The ultimate crowd-pleaser! Wrapping the chicken breasts in bacon makes them incredibly flavorful, adds a spectacular crispy element, and takes them from boring to brilliant.
- Maple Syrup. Natural sweetness and caramelization that pairs perfectly with the bacon.
- Red Wine Vinegar. Adds brightness and makes this chicken breast recipe anything but one note.
Preheat oven to 425 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
In a small bowl, stir together the smoked paprika, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper.
Pat the chicken dry. Sprinkle the chicken evenly on both sides with thyme mixture, rubbing to coat.
Wrap 2 bacon slices around each breast, covering it as evenly as you can.
Place the chicken breast, seam-side down, in the prepared dish.
To the same bowl you used for the seasonings, add the maple syrup and vinegar and stir to combine.
Brush the tops of the chicken with the maple syrup mixture. If desired, crack black pepper over the top.
Bake the bacon wrapped chicken for 20 to 25 minutes, until a thermometer inserted at the thickest part registers 165 degrees F (I typically pull my chicken a few degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.
If you’d like to crisp the top of the bacon, switch the oven to broil. Broil the chicken for 1 to 3 minutes, until it is crisped to your liking.
Remove the chicken from the oven and immediately sprinkle with a pinch of additional salt. Let rest at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives. Enjoy!
- TO STORE: Refrigerate chicken in an airtight storage container for up to 2 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Store. Refrigerate chicken in an airtight storage container for up to 2 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- To Freeze. Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Why Make Bacon Wrapped Chicken?
- High-Protein: this bacon wrapped chicken packs in 45g protein per serving.
- Low-Carb: per serving, there are only 3g carbs.
- Gluten-Free: both bacon and chicken are naturally gluten-free.
- Ready in less than an hour: Dinner in less than an hour. Heck yes!
ALL ABOUT THE BACON
You may love that thick oven-baked bacon, but it is important that you use regular-cut bacon for this recipe.
Thicker bacon will take longer to fully cook and crisp up in the oven and we found that regular-cut bacon cooks the best alongside the chicken breast.
So, just make sure you avoid thick-cut bacon and all will be well with your bacon wrapped chicken!
TIPS & NOTES
- Bacon: make sure NOT to use thick-cut bacon or it will not crisp up like it you want it to.
- Sweet and Savory: for a sweet and savory flavor, sprinkle a little brown sugar on top of each chicken breast before baking.
Another recipe :
- Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
- Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
- Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner “tail” of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
- Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.