EASY BACON-WRAPPED CHICKEN BREASTS

Easy Bacon-Wrapped Chicken Breasts image

This simple salad makes a great protein-packed meal with plenty of flavor that's Paleo-friendly and sure to please.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

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Ingredients

4 chicken breasts (about 1 lb)
4 slices gluten-free bacon (not thick cut)
1 tablespoon olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 cup honey
1/2 teaspoon sea salt flakes
1/4 teaspoon black pepper
2 tablespoons olive oil
8 cups packed mixed baby greens (kale, chard, spinach)

Steps:

Place each chicken breast between 2 pieces of plastic wrap, and pound to 1/4 inch. Wrap 1 slice bacon around each chicken breast, starting and ending on bottom of chicken breast (bacon will go around chicken breast twice). Secure ends of bacon on underside with toothpick, and place in medium bowl. Drizzle with 1 tablespoon olive oil, and rub to coat.
Heat 12-inch skillet over medium-high heat until hot. Place chicken, top side down, in skillet and cook until bacon is beginning to brown, 4 to 6 minutes. Carefully turn chicken, and continue to cook 4 to 6 minutes or until chicken is no longer pink and instant-read thermometer inserted in thickest part of chicken reads 165°F.
Meanwhile, in large bowl, make dressing: Beat vinegar, mustard, honey, salt and pepper with whisk. Drizzle in 2 tablespoons olive oil slowly, beating to combine. Reserve 1/4 cup dressing; set aside. Add greens to remaining dressing, and toss to coat; divide evenly among 4 serving plates.
Transfer chicken breasts to plate to cool slightly. Remove toothpicks. Top each salad with 1 chicken breast. Drizzle 1 tablespoon dressing over each chicken breast. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 19 g, TransFat 0 g