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Bacon Wrapped Chicken Breasts

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Boneless, skinless chicken breasts always seems lacking to me. . . but not when they’re wrapped in bacon!


4, 8 oz boneless, skinless chicken breasts
8 slices nitrate/nitrite free bacon (not thick cut)
2 teaspoons fresh thyme
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds Yukon gold potatoes, peeled and cut into chunks
2 tablespoons duck fat (or coconut oil)
1/2 cup healthy mayo
2 tablespoons Dijon mustard
2 tablespoons organic ketchup
2 tablespoons fresh chives


Preheat oven to 400°F. Stir together thyme, cayenne, 1 teaspoon of the salt, and 1⁄2 teaspoon of the black pepper in a small bowl. Sprinkle chicken evenly on both sides with thyme mixture. Wrap 1 bacon slice around each breast; tuck a second slice under wrapped slice, and wrap again, covering as much of the chicken as possible. Tuck the end of the second slice back under itself.

Add the bacon-wrapped chicken to a large cast iron skillet, and cook over medium heat, turning frequently, until all sides are browned and crispy, about 25 minutes. Remove skillet from heat.

While chicken is cooking, toss potatoes with duck fat (or coconut oil) and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper; arrange on a rimmed baking sheet. Bake in preheated oven until potatoes are golden brown and cooked through, about 25 minutes. Remove baking sheet from oven and transfer the potatoes to a skillet. Arrange chicken on baking sheet. Bake chicken in preheated oven until a thermometer inserted into thickest portion registers 165°F, about 10 minutes. Place skillet with potatoes over medium, and cook until crispy, about 10 minutes.

Stir together mayonnaise, Dijon, ketchup, and 1 tablespoon of the chives in a small bowl. Garnish chicken and potatoes with remaining 1 tablespoon chives, and serve with mayonnaise-chive sauce.

Serve with vegetable of your choice!