Bacon Wrapped Chicken Breasts

BACON!

And there you have it… see you next time, guys!

What? That says it all, doesn’t it?

Surely I don’t really need to add anything after having said BACON, do I?

HA! HA! You wish! You won’t get rid of me that easily… I always have something else to say, bacon or no bacon!

Bacon Wrapped Chicken Breasts | by Sonia! The Healthy Foodie

Frankly, I had forgotten just how good that stuff really is. How it just seems to make everything better.

And just how insanely good it smells as it cooks.

I wonder how many pounds of the stuff I will be getting out of a half pig?

Lots, I hope!

One thing I can guarantee is that it won’t last very long. I already have quite a few ideas of how to use it up… some of which may or may not include chocolate and caramel!

OH! I can’t wait to try that. Funny thing is it NEVER appealed to me before, until I saw this particular picture the other day. I’ve been dreaming about it since, even though I never even tasted it. I can just imagine what it’ll taste like.

Yeah, my taste buds have a really good imagination! Hopefully, reality and their imagination will meet up in some very happy, yummy place!

Bacon Wrapped Chicken Breasts | by Sonia! The Healthy Foodie

Alright, that’s enough daydrooling for now… let’s get back to this recipe, shall we?

As you can see in the pictures, when I made this, I sadly had only 5 strips of bacon left in the fridge, and there was no way I was driving 100km to get more, so I was kind of forced to keep one breast completely naked… shamelessly exposed!

Poor thing! It has no idea what it’s been missing. Although, it did steal a lot of flavor from the beautifully dressed, totally bacon wrapped breast that was cooking right beside it!

Bacon Wrapped Chicken Breasts | by Sonia! The Healthy Foodie

And you know what? This might even be something that I would do again, on purpose.

That way, I have options!

Oh and about that stuffing… although I think it went really well with the smokey flavor of the bacon, it seems like my brain kept demanding olives the whole time I was eating…

So next time, I think I’ll leave the pine nuts out and add olives instead.

Oh, and a handful of hazelnuts, perhaps.

One thing I can guarantee though is that there will be a next time! And another one… and another…

I soooo can’t wait to get my hands on that bacon!

Bacon Wrapped Chicken Breasts

Yield: Each Chicken Breast Serves 2

Nutritional Information based on 1 of 4 total serv

Bacon Wrapped Chicken Breasts

INGREDIENTS

  • 2 large skinless, boneless chicken breasts (450g each)
  • ¼ tsp Himalayan or unrefined sea salt
  • 10 slices organic, sugar free bacon
  • For the stuffing
  • ½ can (3-4 pieces) artichoke hearts, chopped
  • ½ cup sliced water chestnuts, chopped
  • 50g sundried tomatoes, finely chopped
  • ¼ cup pine nuts
  • 1 large clove garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp freshly cracked black pepper
  • ½ tsp smoked paprika

INSTRUCTIONS

  1. First, make the stuffing by mixing all the ingredients in a small mixing bowl. Set aside.
  2. Preheat your oven to 375F.
  3. Now slice your chicken breasts open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the breast and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.
  4. Lay the chicken breasts open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.
  5. Place your now flat chicken breasts on your cutting board, sprinkle with salt and deposit half the stuffing in the middle of each breast. Spread the stuffing as evenly as possible but don't go all the way to the edge; you want to leave about one inch all around.
  6. Roll the breasts as tightly as you can then carefully wrap each one with the bacon strips. I like to put 4 around and 1 across.
  7. Place the breasts seam side down in a baking dish, cover loosely with aluminum foil and bake at 375F for 40 minutes.
  8. Remove foil, drain pan juices (do not discard, this is tasty stuff!) and return to the oven, uncovered, for 15-20 minutes or until bacon is crispy.
  9. If you want your bacon really crispy, you can set your oven to broil for the final 5 minutes or so. Keep a close eye on the prize, though. You wouldn’t want your precious bundles to burn!
  10. Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.
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Cutting Chicken Breasts Open

Slice the chicken breasts open: slice down the middle, parallel to the board, almost all the way to the end.

Stuffing Chicken Breasts

Spread the stuffing, roll the breasts and carefully wrap each one with the bacon strips.

Bacon Wrapped Chicken Breasts | by Sonia! The Healthy Foodie

 Let the meat rest before slicing…

Bacon Wrapped Chicken Breasts | by Sonia! The Healthy Foodie

 Slice on a diagonal to reveal the beautiful stuffing!

Bacon Wrapped Chicken Breasts | by Sonia! The Healthy Foodie

 Does that bacon look crispy enough for you?

Bacon Wrapped Chicken Breasts | by Sonia! The Healthy Foodie

And this was my actual dinner that night…

Can you say YUM? 

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Comments

  1. Ann says

    This looks yummy but it would be healthier if the salt,fat and cholesterol was lower. What else can I do about this?

  2. says

    Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).

  3. says

    Hi Sonia!!!
    I loved this recipe!!! And it was so easy to do that I want to post it in my own blog, obviously with the corresponding references towards yours! But since my blog is in spanish, I was thinking if I may use your pictures of the steps, indicating they are yours. Do you think that would be possible???? I will not post it if you think is not correct! But is such a lobely recipe that I would love to spread it a much as posssible!!
    All the best!
    Bárbara.

  4. Myrna says

    I want to thank you for this wonderful recipe. I made 5 chicken breasts using this recipe for lunch today and they were a hit, accompanied by your house salad. Love your recipes. I was a huge fan before, now even more.

  5. Joellen says

    I made these tonight and my husband and 8 year old LOVED IT! I didn’t have pine nuts so I’ll add them next tinge. Thanks for the family friendly and nutritious recipe!

  6. says

    This was really delicious. A lot of people are saying it needed more cream cheese but I think that probably depends on the size of the breast. I didn’t add the butter or salt, and I don’t think it was missing it without it. It’s very salty as it is with no salt.

  7. Pete says

    I have made this twice now , last night for twelve relatives . I used asparagus instead of artichokes and slivered almonds in place of pine nuts . It was a huge hit . The first time I added jalapenos and avocado , highly recommend . Thanks for the great ideas !

Trackbacks

  1. […] ***http://thehealthyfoodie.com/2013/04/28/bacon-wrapped-chicken-breasts/*** […]

  2. […] INGREDIENTS2 large skinless, boneless chicken breasts (450g each)1/4 tsp Himalayan or unrefined sea salt10 slices organic, sugar free bacon For the stuffing1/2 can (3-4 pieces) artichoke hearts, chopped1/2 cup sliced water chestnuts, chopped50g sundried tomatoes, finely chopped1/4 cup pine nuts1 large clove garlic, minced1 tsp fresh rosemary, finely chopped1 tsp freshly cracked black pepper1/2 tsp smoked paprika  […]

  3. […] INGREDIENTS2 large skinless, boneless chicken breasts (450g each) campaignIcon ¼ tsp Himalayan or unrefined sea salt10 slices organic, sugar free bacon campaignIcon For the stuffing½ can (3-4 pieces) artichoke hearts, chopped½ cup sliced water chestnuts, chopped50g sundried tomatoes, finely chopped¼ cup pine nuts1 large clove garlic, minced1 tsp fresh rosemary, finely chopped1 tsp freshly cracked black pepper½ tsp smoked paprikaDirections: http://bit.ly/1hOxFFF  […]

  4. […] INGREDIENTS2 large skinless, boneless chicken breasts (450g each) campaignIcon ¼ tsp Himalayan or unrefined sea salt10 slices organic, sugar free bacon campaignIcon For the stuffing½ can (3-4 pieces) artichoke hearts, chopped½ cup sliced water chestnuts, chopped50g sundried tomatoes, finely chopped¼ cup pine nuts1 large clove garlic, minced1 tsp fresh rosemary, finely chopped1 tsp freshly cracked black pepper½ tsp smoked paprika Directions: http://bit.ly/1hOxFFF  […]

  5. […] 12. Bacon Wrapped Chicken Breast Since bacon is not off limits on Paleo you’ll often see it being used to make the ordinary extraordinary. This bacon wrapped chicken breast recipe takes a chicken breast and fully encases it in bacon, then bakes it all up. That means you’ll get a crispy outer coating of bacon, and tender and most inner chicken breast. She’s even taken the extra step of stuffing the chicken that’s been wrapped, so it’s almost like opening a present and finding a surprise on the inside. She used artichoke hearts for the stuffing, so it’s going to add plenty of flavor as well as nutrients and fiber. […]

  6. […] 12. Bacon Wrapped Chicken Breast Since bacon is not off limits on Paleo you’ll often see it being used to make the ordinary extraordinary. This bacon wrapped chicken breast recipe takes a chicken breast and fully encases it in bacon, then bakes it all up. That means you’ll get a crispy outer coating of bacon, and tender and most inner chicken breast. She’s even taken the extra step of stuffing the chicken that’s been wrapped, so it’s almost like opening a present and finding a surprise on the inside. She used artichoke hearts for the stuffing, so it’s going to add plenty of flavor as well as nutrients and fiber. […]

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