RECIPE IDEA: Baked Bacon Wrapped Chicken Easy Peasy
Hi. It’s Lois at Recipe Idea Shop, with a Baked Bacon Wrapped Chicken recipe and telling you to take the day off today. It’s Labor Day in the U.S., a day when America celebrates the hard work of our citizens. Of course, if you work in a restaurant or in a retail store, you are likely working today. But even if you can’t take today off, this Baked Bacon Wrapped Chicken will make your day. It is so easy.
Bacon Makes It Better
You know me—I love my bacon. And wrapping up a chicken breast (or any poultry, actually) is a good way to use it. I first discovered this recipe back in the 1980s when my husband began to duck and goose hunt. I could never get into eating wild duck, but the Canadian 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 stuffing with green pepper added, and YUM!
Boneless, skinless chicken breasts can be almost as dry as a wild goose. You can cook a chicken breast the way I described above, or bake it without the stuffing (by itself), wrapped in bacon. Simple. Simple. Simple. And darned tasty. Add some brown rice and a little steamed broccoli, and you have yourself a meal. Gluten free, I might add.
Did you grab your FREE cookbook?
Not too many tools for this recipe. I use a knife, cutting board, and a shallow baking dish. What would you use?
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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