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 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Stephanie Stiavetti
3clovesof garlicpressed or finely chopped
1/4jalapeño pepperfinely chopped
Sea saltto taste
Freshly ground black pepperto taste
Cayenne pepperto taste
2wholeboneless, skinless chicken breasts
1/2poundbacon(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.