Bacon Wrapped Chicken
Bacon Wrapped Chicken Breast is a great way to liven up your typical chicken dinner. This easy recipe only has about 15 minutes of prep time, and you can make them in the oven or on the stove.
4 4-6 ounce chicken breasts boneless, skinless
1 TBSP olive oil
2 cloves garlic minced
2 TBSP fresh thyme
2 TBSP fresh rosemary finely chopped
1/4 cup lemon juice
1/2 tsp red pepper flakes
red pepper flakes
1/4 tsp salt
1/4 tsp ground black pepper
ground black pepper
4 slices center-cut bacon
Put all the ingredients, except bacon & optional rosemary, in a zip top bag or shallow glass or plastic container. Make sure the chicken is coated in the marinade.
Refrigerate for at least 30 minutes or up to 18 hours.
For each chicken breast, wrap a piece of bacon loosely around the chicken. Repeat with remaining chicken and bacon.
Pan-fry the chicken:
Add the chicken breast to a large skillet. Be sure not to overcrowd the skillet; you might need to do this in two batches.
Cook the chicken about 7-10 minutes per side until chicken is done and bacon is cooked. Enjoy!
Roast the chicken:
Preheat the oven to 350°F. Optional: Place a cooling rack on top of a rimmed baking sheet.
After wrapping the chicken with bacon, place the chicken breast in a casserole dish, on a rimmed baking sheet, or on the prepared cooling rack.
Put in the preheated oven and bake 30 minutes. Drain off any excess bacon grease.
Return to oven and bake another 10-15 minutes until chicken is done. For crispy bacon, turn the oven to broil and broil for 2-4 minutes. Remove from oven, and enjoy!
*You can substitute 1 teaspoon of dried thyme and/or rosemary for the fresh herbs.
*You can substitute 1/2 teaspoon garlic powder for the fresh garlic.
Recipe from Living Well Kitchen https://blog.memeinge.com/bacon-wrapped-chicken/