Chicken Bacon Recipe

1. Prepare marinade

Mince the garlic. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp salt and 1 tsp black pepper. Whisk until emulsified.

2. Pound or butterfly the chicken breasts to an even thickness (about 1/2 inch) so they cook evenly. Pat dry with paper towels.

3. Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken, turning to coat both sides. Cover and refrigerate for 30 minutes to 2 hours. If short on time, marinate 15–30 minutes at room temperature.

4. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (optional for airflow and crispiness).

5. For each marinated chicken breast, wrap two slices of bacon around the breast lengthwise or in a spiral so the bacon covers most of the surface. Secure the bacon with toothpicks inserted through the bacon into the chicken (about 2 toothpicks per breast).

6. Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter. When the butter foams and the pan is hot, place the bacon-wrapped chicken seam-side down. Sear 2–3 minutes per side, turning carefully, until the bacon is browned but not fully cooked. Sear the edges briefly to render fat and secure the bacon.

7. Transfer the skillet to the preheated oven (or move the chicken to the prepared rack on the baking sheet if your skillet is not ovenproof). Roast for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). Cooking time will vary based on breast thickness.

8. Optional glaze: In the last 3 minutes of roasting, brush 1 tbs honey over the bacon for a sweet, sticky finish. Return to oven to set the glaze.

9. Remove the chicken from the oven and let rest for 5 minutes. Carefully remove the toothpicks before serving.

10. Slice or plate the whole bacon-wrapped chicken breasts. Spoon any pan juices over the top, garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing.

11. Suggested accompaniments: roasted vegetables, mashed potatoes, or a simple green salad.