Angie’s Recipe of the Day: Bacon Wrapped Chicken
- 8 slices bacon
- 4 green onions, chopped
- 1/2 cup Carrot (about 4 regular carrots or a handful of baby carrots)
- 1/4 cup pecan pieces
- pinch of Sea Salt & few grinds of black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon sage
- 1/4 teaspoon paprika
- 4 skinless, boneless chicken breast halves
For the stuffing:Throw the carrots, pecans, garlic powder, onion, sea salt and pepper in the food processor and process until well minced, even kind of pasty.
The chicken:Pre-heat oven to 375.rinse and pat dry the chicken.Butterfly each chicken breast and pound a little if desired with a meat tenderizer. Mix the sage, paprika, salt and pepper and rub into chicken. Place a tablespoon or two of stuffing in the middle of each breast and close. Wrap each breast with bacon, to cover all the outside surface.Bake for about 35 minutes (internal temp 168) on a wire rack or broiling pan. Then turn on the broiler for 5-7 minutes to crisp the bacon. Turn the chicken over and broil 5 min on the other side.
Serve this with some broiled eggplant slices. Super easy and delicious:
Peel and slice eggplant. Spread some olive oil over sliced eggplant. Sprinkle with some black pepper, garlic powder and sea salt (if desired). Broil until golden brown (about 5 minutes on each side).
Amount per Serving
Calories from Fat 169.9
% Daily Value *
Total Fat 18.88g
Saturated Fat 3.66g
Total Carbohydrate 2.48g
Dietary Fiber 0.91g
Est. Percent of Calories from: