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!
Thinly sliced chicken breasts
No Nitrate bacon
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.


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