Bacon Wrapped Chicken Breasts

By Rachel Cooks

Ingredients

4 boneless skinless chicken breasts, about 6 oz. each ((see note))
8 slices bacon, about 8 oz. ((we recommend regular bacon, not thick cut))
1 tablespoon Dijon mustard
3 tablespoons brown sugar, divided
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper, more as desired
¼ teaspoon smoked paprika

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Preheat oven to 400°F. Spray a 9 x 13 inch pan with nonstick cooking spray for easier clean-up.

In a small bowl, mix together the mustard, 1 tablespoon brown sugar, chili powder, garlic powder, salt, pepper, smoked paprika. Set aside.

Cut bacon strips in half. Lay four halves (2 strips) on your working surface side-by-side on the long ends. Refer to the photos in the post for guidance.

Spread about ½ teaspoon of seasoning mixture on top of chicken breast, then place that side down on the middle of the bacon you arranged on your working surface. Spread another ½ teaspoon of the seasoning mixture on the exposed side of the chicken breast, and then wrap bacon around it. Place seam side down in prepared baking dish. Repeat with remaining bacon and chicken breasts.

Sprinkle the tops of the wrapped chicken with the remaining 1 tablespoon of brown sugar.

Bake in preheated oven for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.

Remove the chicken from the oven and let it rest for 5 to 10 minutes before serving.