Wrapped in bacon with a brown sugar rub, these Bacon-Wrapped Chicken Breasts are a sweet and savory dish perfect for any night of the week.
- Cooking spray
- ¼ cup brown sugar
- 1 tsp. salt
- 1 tsp. paprika (sweet or smoked)
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 4 (6-7 ounce) boneless skinless chicken breasts
- 8 slices bacon (thin or regular sliced, not thick-sliced)
- Preheat oven to 425˚F.
- Line a baking sheet with aluminum foil and spray it with cooking spray (or grease it lightly with cooking oil).
- In a large bowl combine brown sugar, salt, paprika, garlic powder, and pepper.
- Add the chicken to the bowl and toss it around to coat it.
- Starting with one slice of bacon and one chicken breast, place one end of a strip of bacon on the underside of a breast towards one end of the breast. Wind the bacon up and around the chicken breast. When you get to the end of the slice of bacon, get a second slice and overlap one end slightly over the end of the first slice. Wind the second slice around the chicken breast until the entire breast in wound in bacon. The bacon should not overlap except where those two ends met otherwise it will be too thick and won’t crisp up. Place wrapped chicken onto prepared pan. Repeat with remaining chicken and bacon using 2 slices of bacon per chicken breast.
- Bake for 15-17 minutes or until an instant read thermometer inserted in the thickest part of the chicken breast registers 160˚F. If the bacon is getting crispy, continue to cook the chicken until it reaches 165F, 3-5 more minutes. If the bacon is not crisping enough, turn ont he broiler over the chicken such that the chicken is about 5 inches form the heat source. Broil until bacon is crispy and chicken is 165F in the middle.
- Transfer chicken to cutting board and let rest 5 minutes. Use a sharp knife to slice into ¾-inch slices, or serve bacon-wrapped chicken breasts whole.