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This bacon-wrapped chicken is juicy, tender, and flavorsome thanks to the seasoning of herbs, spices, sugar, and maple syrup. Needing just fifteen minutes of prep, this is an easy meal that tastes and smells incredible.
ingredients for BACON-WRAPPED CHICKEN
You will need:
- 4 chicken breasts, boneless and skinless
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of chili powder
- 1/4 cup of pure maple syrup
- 1 pound of bacon
- 4 tablespoons of light brown sugar
- Parsley for garnish
SUBSTITUTIONS and ADDITIONS
Chicken Breasts: Bacon-wrapped chicken tenders or chicken thighs would be just as delicious as chicken breasts. You could also use turkey or duck if you prefer.
Cream Cheese: Why not take this recipe up a notch by stuffing the chicken breasts with cream cheese before baking?
Vegetables: It’s easy to sneak some veggies into this meal by stuffing the chicken breasts with spinach, broccoli, bell peppers, or mushrooms.
Jalapenos: If you love spicy food, we suggest stuffing some jalapenos into each chicken breast for a fiery surprise.
HOW TO MAKE THIS BACON-WRAPPED CHICKEN RECIPE
STEP ONE: Preheat the oven to 375 degrees F. Line a small baking pan with aluminum foil.
STEP TWO: In a large mixing bowl whisk together the onion powder, garlic salt, pepper, paprika, chili powder, and maple syrup.
STEP THREE: Place the chicken breasts into the mixing bowl with the maple syrup mixture and toss until completely coated.
STEP FOUR: Wrap each chicken breast from end to end with two or three strips of bacon.
STEP FIVE: Place the bacon-wrapped chicken breasts onto the baking sheet and bake for around 30 minutes, until the chicken is cooked through. Remove from the oven.
PRO TIP: How long to bake bacon-wrapped chicken depends on the size of the chicken breasts. Large chicken breasts will need 30 minutes, but smaller ones will cook faster.
STEP SIX: Reset the oven to the broil setting.
STEP SEVEN: Using a pastry brush, baste the chicken and bacon with the drippings from the pan.
STEP EIGHT: Sprinkle a tablespoon of brown sugar over the top of each chicken breast.
STEP NINE: Place the pan under the broiler and watch as the glaze caramelizes and the bacon becomes crisp and browned.
PRO TIP: Don’t take your eyes off the chicken breasts under the broiler as the sugar can burn quickly.
STEP TEN: Remove from the oven as soon as the bacon is cooked to the desired level of crispness. Garnish with parsley and serve.
IN THE FRIDGE: You can store cooked bacon-wrapped chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven for 10 to 15 minutes until heated through.
IN THE FREEZER: You can freeze leftover bacon-wrapped chicken for up to a month. Bake for 20 to 30 minutes to reheat.
Oven baking is just one way to cook chicken wrapped in bacon. In the summertime, you might want to use the BBQ grill instead of the oven and broiler. Just make sure your grill isn’t too hot and use a meat thermometer to ensure it’s cooked through.
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- 4 chicken breasts boneless and skinless
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 cup pure maple syrup
- 1 lb of bacon
- 4 tbsp light brown sugar
- parsley for garnish
- Preheat the oven to 375 degrees F.
- In a large mixing bowl whisk together onion powder, garlic salt, pepper, paprika, chili powder, and maple syrup.
- Place the chicken breasts into the mixing bowl and toss to coat completely with the syrup blend.
- Wrap each chicken breast with 2 to 3 strips of bacon, this will depend on the size of the chicken breasts, so that they are wrapped from end to end.
- Place wrapped chicken breasts onto a small baking sheet lined with aluminum foil.
- Bake for about 30 minutes, or until the chicken is cooked entirely through.
- Remove the pan from the oven and reset the oven to the broil setting.
- Use a pastry brush to baste the bacon and chicken with the drippings in the pan.
- Sprinkle about 1 tablespoon of brown sugar over the top of each chicken breast. TIP: The sugar will dissolve into the pan drippings you have just put over the top.
- Place the pan under the broiler and watch carefully as the glaze caramelizes and the bacon becomes crisp and browned. Remove from the oven as soon as the bacon is cooked to the desired level of crispness. Be careful as the sugar can burn quickly.
- Serve immediately.