Hickory's Bacon Wrapped Chicken Breast Recipe
This bacon wrapped chicken breast recipe is the ultimate in savory decadence. Salty bacon envelopes juicy chicken breasts and engulfs them in a lovely, salty flavor. I actually prefer bone-in with skin-on, but it’s much easier to wrap boneless breasts! Serves two to four people.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 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.
Calories: 581kcal | Carbohydrates: 1g | Protein: 48g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 141mg | Sodium: 998mg | Potassium: 616mg | Vitamin A: 150IU | Vitamin C: 30.5mg | Calcium: 30mg | Iron: 2mg