Honey Mustard Bacon Wrapped Chicken

Honey Mustard Bacon Wrapped ChickenAdding some bacon to a dish always betters the overall flavour and along with some fresh herbs and a glaze made simply from honey and mustard it makes an easy-one pot chicken meal with just a few ingredients. The extra fat from the bacon enhances the potatoes (or any desired vegetables) as they cook but everything crisps up better (and is healthier) if most of it is removed at the halfway point and then again near the end.Honey Mustard Bacon Wrapped ChickenHoney Mustard Bacon Wrapped ChickenHoney Mustard Bacon Wrapped ChickenThinner pieces of bacon are more malleable but thicker cuts keep the chicken really tender and moist.Honey Mustard Bacon Wrapped Chicken

Honey Mustard Bacon Wrapped Chicken
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 6 boneless, skinless chicken breasts
  • 12 thick strips bacon (approximately a 1 lb package)
  • 4 cups small potatoes, halved (or large potatoes, yams, carrots, etc. diced)
  • 2 tablespoons liquid honey
  • 2 tablespoons mustard
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • Sea salt and freshly ground black pepper
DIRECTIONS:
  1. Preheat oven to 400°. Mix the honey and mustard together in a small bowl. One at a time, brush each chicken breast on all sides with the honey mustard using a pastry brush then wrap it in two of the pieces of bacon. Don't stretch the bacon too thin or it may cook too quickly or unevenly. Place the chicken in a large baking dish then arrange the herbs around and top them with the potatoes. Keep the herbs tucked under as best as possible, this way their oils infuse the chicken and potatoes with flavour before the leaves burn to a crisp. Bake for 45* minutes, stirring the potatoes a bit after the 20 minute mark so they brown evenly and removing any excess liquid fat from the base of the pan (a baster works well). For the last 5 minutes, remove the excess oil then flip the chicken over gently and turn the oven up to broil. Leave the oven door open and watch closely until the bacon crisps up. Remove the chicken from the pan gently so the bacon stays in place. Scoop the potatoes into a bowl and add more salt and pepper if needed. Discard the herbs and excess oil. Leftovers can be stored in an airtight container in the fridge for a couple days.
  2. *If the breasts are smaller they may take 5 or more minutes less to cook, to be sure use a thermometer inserted deep into the largest piece of chicken and it is ready once the internal temperature reaches 165°F.

 

Leave a Reply

Post Navigation