Did someone say bacon? Yes please! I love anything with bacon, but to keep it light(er), I used Low Sodium Bacon for this recipe. To tell you the truth I like it better. It’s 30% lower in sodium, and if baked, it doesn’t taste greasy.
- 2 chicken breasts (I used a thin cut)
- 8 slices of Low Sodium Bacon
- 1 teaspoon italian seasoning
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 2 teaspoons Dijon mustard (or your fav mustard)
- Freezer bag (or large plastic bag that you can secure the top)
- Toothpicks
- 2 baking sheets
- Cooling rack (baking rack)
- Tin foil
- Chives
- Preheat oven to 425
- Line a baking sheet with tin foil and put a cooling rack (baking rack) on top of the baking sheet
- Cut up the bacon in half
- Add all seasonings into a bag
- Cut up the chicken breast into tenders (or bite size pieces)
- Put the chicken pieces into the season bag, seal it up, and shake it (so all pieces get coated
- Take each chicken piece out and wrap it with a 1/2 piece of bacon
- Secure it with a toothpick and place it on a cooling rack (baking rack)
- Bake at 425 for 25 minutes
- When done cooking, take it out of the oven and place it on a hot plate
- Get another baking sheet of the same size, line it with tin foil (for easy cleanup) and turn it upside down and put it on top of the bacon chicken
- Let it rest for 5 minutes
- When plating, top it with a chive for a garnish
- Put mustard on the side of the dish for a dipping sauce
I paired this delish meal with brown rice and peas. Yea bacon!
Cooking My Butt Off 