Hickory’s Bacon Wrapped Chicken Breast
Hickory’s Bacon Wrapped Chicken Breast requires about 30 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 640 calories, 40g of protein, and 49g of fat per serving. For $3.21 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. 74 people were glad they tried this recipe. This recipe from The Culinary Life requires bacon, bell pepper, skinless boneless chicken breasts, and sea salt. It works well as a main course. Overall, this recipe earns a super spoonacular score of 86%. If you like this recipe, take a look at these similar recipes: Baked Bacon Wrapped Chicken Breast with Avocado, Bacon Wrapped Sweet and Sticky Stuffed Chicken Breast, and Bacon Wrapped Chicken Breast Stuffed with Avocado and Cheddar.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
½ pound bacon (I used uncured black forest bacon, but I'm geeky like that.)
Freshly ground black pepper
3 large garlic cloves, pressed or finely chopped
Ground cayenne pepper
¼ jalapeño pepper, finely chopped
1 scallion, finely chopped
Sea salt
2 large boneless, skinless chicken breasts*
Equipment:
baking pan
oven
Cooking instruction summary:
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 350 degree oven until chicken breasts reach 165F, about 25 minutes. Let rest for five minutes before cutting, then slices along bacon lines to serve.
Step by step:
1. 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.
2. Place breast in a glass or ceramic baking dish, and repeat with second breast. Use any extra bacon clippings to fill in the gaps.
3. Bake in 350 degree oven until chicken breasts reach 165F, about 25 minutes.
4. Let rest for five minutes before cutting, then slices along bacon lines to serve.
Nutrition Information:
covered percent of daily need
