Bacon-Wrapped Chicken Breast

Bacon-Wrapped Chicken Breast


Take one savory meat and wrap it in another to make Bacon-Wrapped Chicken Breast — juicy breasts infused with the salty demeanor of bacon strips.
  • 2 chicken breasts skinless and boneless
  • 4 thick-bacon strips
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt and freshly ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 sprig of fresh thyme
  1. Fill a large bowl with 2 cups of water and 2 tablespoons of salt. Stir to combine until the salt is dissolved. Add the chicken breasts and let them brine for 15 minutes.
  2. Remove the chicken from the brine. Rinse them with cold water. Pat dry on a paper towel.
  3. Preheat your oven to 450°F. Place the chicken breasts in a large baking dish. Season the chicken on both sides with a pinch of sea salt, black pepper, garlic powder, and smoked paprika.
  4. Wrap each chicken breast with two strips of bacon until completely coated, then brush with the olive oil and top with the thyme leaves.
  5. Bake the chicken for 15 minutes, until the chicken is cooked through and the bacon is crispy. Remove the baked chicken breast from the oven and transfer to a clean plate. Let the chicken rest for at least 5 minutes before slicing.

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