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.
Course Entree
Cuisine American
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 4servings
Calories 581kcal
Author Stephanie Stiavetti
Ingredients
3clovesof garlicpressed or finely chopped
1wholescallionfinely 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.)
Instructions
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.