Bacon Wrapped Chicken
Chicken breasts rubbed with paprika and garlic and wrapped in streaky bacon, roasted until the bacon is crisp.
Photograph credit: Bacon-wrapped Chicken Breast (10508565854) by Michele Frazier from USA · CC BY 2.0 · Wikimedia Commons
Storing and Planning Ahead
Keeps in the fridge for 3 days. Reheat in a hot oven.
Making Bacon Wrapped Chicken
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Heat the oven to 200°C / 390°F and set a rack over a tray. Pat the chicken dry and rub with the paprika, garlic powder and pepper.
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Wrap each breast in 2 rashers of bacon, overlapping them and tucking the ends underneath. Set seam-side down on the rack and brush with the oil.
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Roast for 30 minutes until the bacon is crisp and the chicken has no pink inside.
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Rest for 5 minutes before serving.
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Tips for Success
- Do not add salt.
- Set the chicken seam-side down.
- If your oven runs hot, check at 24 minutes.
- Rest before slicing.
Why the Method Is What It Is
The bacon is the juice. Wrapped around a lean breast, it bastes the meat as the fat renders, and keeps it from drying out. That is the occasion for this dish: a plain breast that needs help.
Pat the chicken dry and rub it with the paprika, garlic powder and pepper. Do not add salt, since the bacon is salty already. Wrap each breast in 2 rashers, overlapping them slightly and tucking the ends underneath. Set the chicken seam-side down. The weight keeps the bacon in place, and no cocktail sticks are needed.
A short blast of high heat crisps the bacon, so roast at 200°C / 390°F for 30 minutes, on a rack over a tray so the fat drains. If your oven runs hot, check at 24 minutes. The chicken is done when no pink remains and the juices run clear.
For extra crunch, finish under a hot grill for 2 minutes. Let it rest for 5 minutes. Serve with the pan juices spooned over, and with something green to cut the richness.
Good Alongside
Green beans · Mashed potato · Roasted vegetables · Dry white wine
Sides from the same cuisine on this site: New York Bagels, Skillet Cornbread, Creamy Coleslaw.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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