Bacon Wrapped Chicken

 


Bacon Wrapped Chicken

Ingredients

4 large boneless skinless chicken breasts trimmed to an even thickness

12 slices center cut bacon

½ Tablespoon garlic salt

1 teaspoon onion powder

½ Tablespoon brown sugar

1 teaspoon smoked paprika

Before You Begin

Trim the chicken breasts so that they are an even thickness. Chef Antoine suggests trimming as opposed to pounding the chicken because pounding will cause the filet to become wider.

Our chicken weighed 2.25 pounds before trimming, and weighed 1.3 pounds after trimming.

We used center cut bacon. I highly suggest using regular bacon, not thick-cut for this recipe. Thick-cut bacon will take longer to cook in the oven and may not become crispy without overcooking the chicken.

Chicken is done cooking when it reaches an internal temperature of 165F on an instant read thermometer. Insert the thermometer into the thickest portion of the meat to accurately gauge the temperature.

Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Instructions

Preheat oven to 375 F. Line a baking sheet with aluminum foil.

In a small bowl, combine garlic salt, onion powder, brown sugar, and paprika.

Season both sides of each chicken breast with the seasoning mix. You will not use all the seasoning mix.

Lay a slice of bacon vertically across the chicken breast, stretching the bacon strip slightly so there’s enough excess to tuck under the breast. Overlap a second and third bacon strip. Repeat for the other three breasts.

Sprinkle more seasoning mix over the top of the bacon wrapped chicken.

Place prepared chicken breasts on the foil lined baking sheet. Bake in preheated oven for 35-40 minutes, depending on the thickness of your breasts.

 

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