– This bacon wrapped chicken breast recipe is true savory decadence. –
I made a lot of food for Super Bowl Sunday, and it was all mighty good. For as nosh-worthy as my dishes were, though, my friend Hickory stole the show by wrapping something tasty in something even tastier. I’ve eaten all sorts of things wrapped in cured meat, but his simple chicken breasts wrapped in bacon took the cake.
Lord knows it’s an American tradition to wrap already unhealthy foods in greasy, high-sodium casings (behold the deep fried peanut-butter-cookie-dough-corn-batter-dipped brownie), but it’s entirely possible to embrace high-fat flavor without stroking out after dinner. Sure, bacon is unhealthy in mass quantities. But if you eat it in moderation and supplement a good diet with a healthy lifestyle (read EXERCISE), a slice here and there certainly won’t kill you.
You can prepare this dish in less than ten minutes, and with a quick side, you can have an impressive dinner on the table in just over half an hour, including cooking time. Once you’d got the hang of it, try wrapping other things in with your chicken, such as herbs or asparagus.
Hickory's Bacon Wrapped Chicken Breast Recipe
- 3 cloves of garlic pressed or finely chopped
- 1 whole scallion finely chopped
- 1/4 jalapeño pepper finely chopped
- Sea salt to taste
- Freshly ground black pepper to taste
- Cayenne pepper to taste
- 2 whole boneless, skinless chicken breasts
- 1/2 pound bacon (I used uncured black forest bacon, but I’m geeky like that.)
- Preheat oven to 350°F (176°C).
- Combine garlic, scallion, and jalapeño, mashing together with the back of a spoon to make a coarse paste. Rub both breasts (ha) with garlic/scallion mixture, then season both sides lightly with salt, pepper, and cayenne. Line a plate with half the bacon, and center one breast in the middle. Wrap the breast with bacon and trim off excess. Place breast in a glass or ceramic baking dish, and repeat with second breast. Use any extra bacon clippings to fill in the gaps.
- Bake in oven until chicken breasts reaches 165°F (74°C), about 25 minutes. Let rest for five minutes before cutting, then slices along bacon lines to serve.
This content was originally posted on FearlessFresh.com.
(Photo credit: stigeredoo)