Welcome, friends! It’s time for another exciting edition of “Would You Eat It?”!! Tonight’s dish is Bacon-Wrapped Chicken Breasts. Chicken breasts are dry-rubbed in paprika, onion powder, and salt and then wrapped in applewood-smoked bacon and baked until crispy. So friend…Would You Eat It?
Yes. Yes, they did!
Who wouldn’t like juicy chicken breasts wrapped in bacon-y bacon? Sooooo good!
Bacon-Wrapped Chicken Breasts
- 6-8 chicken boneless, skinless breasts, sliced in half
- 1/4 cup of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1 pound of thin-sliced bacon
Preheat the oven to 450 degrees. Line a large baking sheet with aluminum foil.
In a large, zippered bag, add the paprika, onion powder, and salt. Shake to combine.
After slicing the breasts in half, place them into the bag and shake until all the pieces are coated. Pour the pieces into a large bowl.
Shake the excess dry rub from each piece and wrap in bacon, securing the bacon on both ends. Place onto the foil and continue until all the pieces have been wrapped.
Bake for 20 minutes.
Remove from the oven and pull out all the toothpicks and discard them. Switch the oven to broil and broil for 3-5 minutes until bacon begins to caramelize. Remove from the oven and serve.
Well Duh #1: About 10 minutes before starting your prep, lay the package of bacon out on your countertop. This will allow it to soften and be more pliable so that the pieces separate easier.
Well Duh #2: Discard any dry rub left in the bowl. Ick.
Well Duh #3: Don’t second-guess me on the bacon and use a thicker cut. By the time the bacon cooks, the chicken will be dry as a bone!
Well Duh #4: The smell when these are baking… You guys. The smell! Oh, gosh!
I served these with little ramekins of barbecue sauce. They are SO good! You can knife and fork them, if you like. But honestly, why not just pick them up and dunk them? They’re like little bacon-covered chicken fingers. Okay, that’s exactly what they are! You have to try them. Now. Hurry!
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