Monday, January 10, 2011

Bacon Wrapped Chicken

I made this for dinner with friends and after my first bite I wished we had the whole pan to ourselves. I know, it has bacon in it. But give it a try. I paid $1 extra to get beef bacon and made sure it had mostly meat rather than fat in it.  I also used fresh Basil instead of Sage. My mouth just waters thinking about it. I got the recipe from AllYou. 

Bacon-and-Sage-Wrapped Chicken Breasts

Prep Time: 10 minutes
Cook Time: 46 minutes
Yield: Serves 8
Cost per Serving: $1.29


  • 8  boneless, skinless chicken breast halves, trimmed (this means 4 because they cut the breasts in half to make 8)
  • Salt
  • 8  Basil leaves
  • 8  slices thick-cut bacon
  • 1 1/2  tablespoons  all-purpose flour
  • 1/2  cup  low-sodium chicken broth
  • 1/4  cup  fresh lemon juice
  • Favorite Seasonings


1. Preheat oven to 400ºF. Lightly mist a 9-by-13-inch baking dish with cooking spray.
2. Sprinkle chicken lightly with salt and favorite seasonings (I used Uncle Chris Steak Seasoning and Ginger) and place 2 Basil leaves on each chicken breast half. Wrap a slice of bacon around each piece of chicken and place chicken pieces in baking dish. Bake until chicken is cooked through and interior registers 165ºF on an instant-read thermometer, about 40 minutes.
3. Transfer chicken to a platter and cover loosely with foil to keep warm. Skim fat from juices in baking dish and pour them into a small saucepan. Place over medium-high heat and whisk in flour until a paste forms, 1 minute. Whisk in broth and lemon juice and bring to a boil. Reduce heat to medium and cook, whisking constantly, until sauce is smooth and thickened, about 2 minutes. Remove from heat. Whisk any juices that have accumulated on platter into sauce. Pour sauce over chicken and serve.

Nutritional Information

7g (sat 2g)
All You, OCTOBER 2010

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