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Bacon wrapped rosemary chicken

June 15, 2012

I’ve been warming up lately to the idea of eating bacon. Prior to cooking bacon myself and letting others prepare it for me, I always thought of it as a disgusting pseudomeat that was always dry, tasteless, burnt, etc. etc., similar to a very unpleasant piece of jerky.

Well, after some positive restaurant experiences of non-dry bacon bits, I had a change of heart. Delicious taste, not completely dry, and oh-so-melt-on-your-mouth-fatty.

This brought me to be more open to recipes made with bacon, and a whole new world opened up to me. Since I’m a newb, I decided to start off slow. Bacon-wrapped rosemary chicken.

Extremely easy to make. After cutting up chicken breasts length-wise, wrapping each piece of bacon around the chicken breasts is an easy task. After piling them into the glass baking dish, an easy sprinkle of dried rosemary completed the dish before popping into the oven.

So easy, yet so delicious.

2 lbs chicken breasts
1 lb bacon
1 Tbsp dried or fresh rosemary

(1) Preheat oven to 400 degrees F.
(2) Cut chicken breasts lengthwise into 3-4 oz pieces, depending on how many slices of bacon there are.
(3) Wrap each piece of chicken with a piece of chicken, making sure to angle the bacon diagonally so that it wraps around the entire piece.
(4) Layer all the wrapped pieces in a 9×13 baking dish and sprinkle with rosemary. Stick it in the oven for about 15 minutes, until the bacon crisps up and the chicken juices run clear in the center.


Dai Dai

  1. I reckon this would be even better with pancetta or parma ham instead of bacon. For a change instead of rosemary, some fresh basil leaves would be great. Simple and yummy recipe!

    • Mmm that sounds like a great suggestion! Will keep in mind next time I make this dish. Thanks for the rec! 🙂

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