Baked Bacon Wrapped Chicken. Juicy, delicious and simple. Wrap, bake, relax! Done in about 30 minutes.
You know me—I love my bacon. And wrapping up a chicken breast (or any poultry) with it is a good way to use bacon.
Boneless, skinless chicken breasts can be very dry when cooked unless you marinate them or add some moisture back to them. Try cooking a chicken breast merely wrapped in bacon. Simple. Simple. Simple. And mouthwateringly good.
Add some brown rice and a little steamed broccoli, and you have yourself a meal. Gluten free, I might add.
I discovered this recipe back in the 1980s when my first husband began to duck and goose hunt. (It probably came on the pre-seasoned stuffing package.) I could never get into eating wild duck, but the Canada goose is tasty if you wrap it in bacon. A wild goose is very lean and without the bacon, in my opinion, it is not worth eating. But wrap it in bacon and cook it laying on top of some sage stuffing with green pepper added, and YUM!
What You Need
For this recipe, I use a knife, cutting board, and a shallow baking dish. What would you use? Get the best you can afford and you will never be sorry. And always make your food pretty by serving it on some lovely dishes.
Baked Bacon Wrapped Chicken Recipe
Baked Bacon Wrapped Chicken
- Olive oil spray
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 pieces of bacon cut in half
- Salt and pepper
- Spray a shallow baking dish with olive oil spray.
- Place the chicken breasts in the baking dish.
- Lay one piece of bacon (cut in half and criss-crossed) on top of each piece of chicken.
- Sprinkle with salt and pepper.
- Bake at 350F degrees for about 30 minutes or until the bacon is crisp and the chicken reaches an internal temperature of 165F degrees.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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