Wednesday, February 19, 2014

Bacon Wrapped Chicken Breasts

My method of baking chicken breasts is a fool proof way of guaranteeing that you will always have a moist and juicy result. If you cook chicken breast this way whether you are wrapping it in bacon or not you will always have good results, I promise!


6 Boneless skinless chicken breasts
12 slices of bacon
garlic salt
onion powder
ground black pepper

You'll need a roasting pan with a fitted rack. 

Add 1/2 cup of water to pan and pre-heat oven to 325*

Season both sides of chicken breasts with garlic salt, onion powder, and black pepper. Wrap each chicken breast with 2 slices of bacon. Tightly cover the pan with aluminum foil. Bake for 1 hour at 325*.

Remove foil and bake for another 15 minutes so that the bacon can crisp a little more. If you skip the bacon you will not need to bake any longer, but I recommend letting the chicken rest for at least 5 minutes without removing the foil before serving. 

Voila! Perfectly cooked and juicy chicken breast. This is how I usually serve it, on a bed of lettuce and when I'm feeling generous I make these super easy sauteed mushrooms. The recipe for these will be posted next. 

Happy Eating!

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