Bacon Wrapped Chicken - Recipe

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BACON WRAPPED CHICKEN
5 lg. boneless chicken breasts 1 (1 lb.) pkg. center cut bacon red cooking wine Spanish paprika onion powder chili powder garlic powder black pepper season salt Roasted garlic and Herb Seasoning (By Weber grill creations) If you like your chicken with a little kick add Crushed Red Pepper flakes. Prepare your chicken breasts, cut off all fat and wash chicken thoroughly. Preheat oven to 425°F. Cover bottom of baking dish with foil. Place chicken breast in baking dish. Season breasts on both side with Spanish paprika, onion powder, chili powder, garlic powder, black pepper, and seasoned salt, about 2 tablespoons of Spanish paprika on both sides and 1 tablespoon for the onion powder, chili powder, garlic powder, black pepper and seasoned salt (each tablespoon is for EACH BREAST). If using large breast, wrap 3 pieces of center cut bacon around the breast. Tie the bacon in a knot facing up. (It's all about presentation and TASTE). When finished, season with Roasted Garlic and Herb on the top of the breast about 1 tablespoon for each breast. For a little kick on your breasts you may also add 1/2 tablespoon of Red Pepper Flakes on top of breasts. Lastly, add 1 cup of Red Cooking Wine on the bottom of the pan. Cook for about an 1 hour and 20 minutes. Take chicken breasts out and cover with foil let them set for about 10-15 minutes. This is a great recipe and your FAMILY WILL LOVE IT!!! I know we DID!!! Submitted by: Margie Brown

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recipe reviews
Bacon Wrapped Chicken

· Dec 18 · #169686

Christa (South Africa) says:

Easy and tasty!

· Jun 24 · #156430

Christa Watt says:

Fantastic! Very tasty and succulent. I use any spice and Old Brown Sherry instead of the cooking wine. For someone like me that can burn boiled eggs,it has become my favourite recipe to prepare when I'm having guests because it is so easy!

· Mar 2 · #153199

Richard Downing (California) says:

We tone down the seasonings by using Montreal Steak Seasoning and some salt and pepper. Still spicy but my pallet is happier.

Keep cooking time to no more than an hour.

· Feb 22 · #152938

Tina (Florida) says:

425°F seems very high heat for cooking breasts... 350°F should be adequate and bake for 45 minutes :)

· Nov 24 · #146932

Nicholas says:

Really easy to make, and tastes great. Thanks!

· Sep 23 · #130968

Peter (Ontario) says:

My Sarah made these with the following improvements:

- used chicken thighs instead of breasts (more flavor)
- used chopped garlic cloves instead of a dried spice
- stuffed each thigh with extra spice and a bit of chopped garlic
- wrapped each thigh in 1 bacon slice, and skewered with a toothpick

They turned out great, my only regret is we didn't make these sooner.

· Aug 23 · #107574

Scott (New York) says:

Delicious. I had to sub in crushed onion rather than onion powder and some bread crumbs in place of the garlic herb seasoning but it came out great!

· Apr 3 · #97930

Lisa (Illinois) says:

its in the oven!! hope it turns out good!!!

· Feb 7 · #93516

Jacqueline (California) says:

Just made this & it was awesome! I used smoked paprika, turkey bacon & white wine because that's what I had on hand. Thanks for posting.

· Oct 18 · #81342

David Hauptner (Florida) says:

I really like the flavor of the chicken but it seems to evaporate the cooking wine and burn the chicken when cooking at 425°F for 1 hour 20 min. We have to take it out at 50 min. Are we supposed to use boneless breast with the skin on or am I missing something else (like covering the pan with tin foil for the first hour)?

· Aug 31 · #129999

JTR (Alabama) replies:

I had the same problem as David, removed three very blackened (as in "house fire") chicken breasts from the oven after 80 minutes. It was edible once you broke through the charred bacon. Will try again and check every ten minutes after the first twenty minutes.

· Aug 10 · #75554

Aron (Ohio) says:

Delicious! I didn't have all the ingredients, so I improvised with taco seasoning powder.

· Jun 29 · #72080

Ley (Virginia) says:

Love it. Now I'm combining this and a recipe I have for bacon wrapped fish, and making and making a lemon and herb bacon wrapped chicken...

· Mar 30 · #65252

Sara (Washington) says:

Thank you so much! This is a great recipe to use as a jump start to combining chicken and bacon! I love the bacon bow. Totally awesome!

· Mar 3 · #63033

Michelle (California) says:

Is there an alteration to the recipe to make it taste about as good, but without the spicy if the eaters have sensitive tongues or hate spicy?

· Apr 23 · #67132

Brit (California) replies:

OMG... I did this and fell in love with the chicken! Everyone loved it.. If you don't like spicy just take it easy with the chili pepper... If you haven't tried this you have to!

· Jan 27 · #60088

Vc (New York) says:

Good. Flavors mixed well together, though, I feel like I've just eaten at McDonald's after only one breast.

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	“STUFFED CHICKEN BREASTS”

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