DIJON BACON WRAPPED CHICKEN
I came up with this recipe a while back. It's a hit with my husband and kids. And super easy too! Be sure to check out Kathy Needham's sandwich recipe for the leftovers! http://www.justapinch.com/recipes/main-course/chicken/dijon-bacon-chicken-sammie.html
Provided by Aurora McBee
Categories Sandwiches
Time 9h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375*. Have ready a baking dish.
- 2. Slice chicken breasts in half, lengthwise, to halve the thickness. Place in bowl or ziplock bag with 1/2 cup of dijon. Marinate in the refrigerator 8 hours, or (if less) as long as you can. **I've done this without marinating and it's good, just not quite as flavorful.
- 3. In a bowl mix together the mayonnaise, the garlic salt, the pepper, and the 4 tablespoons dijon. Dip each chicken breast half in mixture.
- 4. On a plate place two strips of bacon in an X. Roll up the chicken breast half starting with the small end (like a backwards crescent roll). Wrap the bacon around the roll, make sure it is snug, secure in the center with toothpick. Repeat with remaining 3 pieces of chicken.
- 5. Place each chicken bundle in baking dish. Spoon any remaining mayo/dijon mixture over the top.
- 6. Bake for 45 minutes, or until juices run clear, or internal chicken temp is 165*. Broil briefly to crisp bacon.
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