Best Bacon Wrapped Rosemary Chicken Recipes

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BACON-WRAPPED ROSEMARY CHICKEN



Bacon-Wrapped Rosemary Chicken image

Discovered this recipe years ago and is a family favorite. It is a great recipe for beginning cooks because it is very easy with tasty results! For a variation, try other herbs rather than rosemary such as sage, tarragon or thyme.

Provided by SharleneW

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 lbs boneless skinless chicken breasts
salt
fresh ground pepper
1 1/2 teaspoons dried rosemary
1/2-1 lb sliced bacon

Steps:

  • Heat the oven to 425°F.
  • Cut chicken breasts into 4-6 ounce pieces.
  • Sprinkle the chicken with salt and pepper.
  • Wrap a slice of bacon around each piece of chicken and place in baking dish.
  • Sprinkle with rosemary.
  • Roast for 15 minutes at 425°F.
  • Reduce heat to 375°F and continue roasting until done. It won't take long--be careful not to over cook chicken (chicken is done when juices run clear when pierced).

BACON-WRAPPED ROSEMARY GARLIC CHICKEN WITH LEMON



Bacon-Wrapped Rosemary Garlic Chicken with Lemon image

Number Of Ingredients 6

1 chicken breast
4 slices turkey bacon (or thinly sliced deli ham will work too)
1 lemon zest
1 clove garlic, grated
2 sprigs fresh rosemary, finely chopped
1/3 cup white wine (I personally think its best with wine, but you can use water or low sodium chicken broth as an alternative)

Steps:

  • Slice chicken breast lengthwise so you create 2 cutlets
  • Cover each piece of chicken with a sheet of cling wrap and pound with a mallet until very thin (the cling wrap prevents chicken junk from flying everywhere and tearing up the chicken meat itself- basically less mess all around)
  • In a small bowl, combine lemon zest, rosemary, and grated garlic (this will be sort of pasty because the grate garlic makes things sticky)
  • On one side of each chicken cutlet, spread ½ the rosemary, garlic, lemon paste
  • Roll up each cutlet and wrap with 2 pieces of turkey bacon or ham. Secure with toothpicks
  • Season outside of chicken roll up with black pepper (and ½ tsp salt, optional, just to bring out chicken flavor a little)
  • Heat 1 tsp EVOO in a skillet over medium heat. Brown chicken on each side
  • Once browned, add wine to pan. Shake the pan a little while you are adding the wine and for about 30 seconds afterward.
  • Allow to simmer about 10 minutes until chicken is cooked through
  • Serve alongside your favorite steamed vegetables

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