We scored a great deal on some chicken breasts the other week, and they have been languishing in the freezer ever since. I decided last night that it would be a good time to use them up.
Because boneless, skinless chicken breasts are often dry and tasteless when cooked (there is very little fat in them, and fat = moistness and flavour), I decided that I would wrap them in bacon.
OMG these were to DIE FOR! Totally delicious. The bacon crisped up wonderfully and contributed a lot of flavour to the dish.
They were also very quick to cook as well.
This recipe is a stage 1 AIP reintroduction recipe that calls for black pepper. If you have not managed to successfully reintroduce black pepper, or you are still on the elimination phase of AIP you can simply omit the pepper. When reintroducing foods on the AIP, I recommend this guide.
Bacon Wrapped Chicken Breasts
- 6 chicken breasts – preferably pastured/organic
- 12 rashers of bacon – preferably from pastured pigs
- 1 tsp poultry seasoning (I use one that is a mix of parsley, sage, thyme, rosemary and marjoram)
- sea salt and freshly ground black pepper to taste (omit the pepper if sensitive or strict AIP)
This is such a simple recipe!
Preheat the oven to 190°C/375°F.
While the oven is heating, season the chicken breasts well with the poultry seasoning.
Wrap each chicken breast in 2 rashers of bacon.
Place them in a roasting tin and season with sea salt and black pepper – you probably won’t need to use much salt if your bacon is salty. But the pepper really helps the flavour.
Bake in the oven for 30-35 minutes until the bacon is crispy and the chicken has reached an internal temperature of 82°C/180°F.
Remove from the oven and leave to rest for 5 minutes while preparing the sides.
I served this with some sauteed ruby chard and oven-roasted carrot and beet fries.
Shared at the Paleo AIP Recipe Roundtable #23
Shared at Allergy Free Wednesday #113
Shared at Gluten Free Wednesdays 4-16-14
Shared at Real Food Friday #35
Shared at Simple Meals Friday #28