Recipes

I came up with this recipe on a whim to try something different with ingredient I know you all are likely to have on hand (and love…because everyone loves bacon).  This was a lot easier than I thought it would be and came out great!

INGREDIENTS:

Thinly sliced chicken breasts

No Nitrate bacon

Toothpicks

Red pepper flakes

Preheat oven to 400 degrees

Be sure you are using thinly sliced chicken breast.  On a cutting board cover breasts with plastic wrap and pound gently away from you in a sliding motion with a meat pounder or a small fry pan or pot. Try not to tear the meat.  Cut breasts the long way, season with red pepper flakes and lay it on top of a piece of bacon.

To wrap the chicken, roll securely, not too tightly, and secure with a toothpick.

Line a cookie sheet with foil and place a rack on top.  Place bacon rolls on rack and put in the oven for 10 minutes then lower heat to 375 and cook an additional 8 minutes or until nice and crispy.  The chicken stays nice and moist wrapped in the bacon.

TO MAKE THIS A MEAL: I would recommend steaming broccoli or also roasted some asparagus with olive oil and salt and pepper as possible side dishes to make this a complete meal.

NOTE: The bacon didn’t get crispy when I just put them on the cookie sheet so the rack lets the heat get all around the bacon.  I used Hannaford’s No Nitrate bacon, that’s my favorite and Applegates’ Good Morning Bacon and didn’t care for it.  It also came out really red.  By all means experiment and enjoy.