About a month ago I went shopping for a new cookbook. I’ve got an arsenal of recipes that my family loves but I really wanted to branch out to some new stuff. I wasn’t even sure where to start that wasn’t a celebrity chef or a specific kind of diet so I literally just walked the aisles at the book store. As it happens, I picked up a cookbook called Dinner Solved by Katie Workman because I genuinely thought, solving dinner is exactly what I need! And it has been a home run you guys. Seriously, nobody is paying me to say this and I don’t know the author at all but I am telling you, this cookbook is the jam! I’ve been on a high protein diet and the recipes for beef and chicken and fish in this book are awesome.
Anyway, I know you’re wondering, what does this have to do with bacon wrapped chicken. Well, in the book there is a recipe for chicken stuffed with provolone and wrapped in bacon. Since I’m not eating dairy right now I took the concept from the cookbook and did my own version of it and it’s a mad hit. We made it at Chic HQ today and the staff basically licked the pan clean. In this instance I’m baking instead of frying and there’s no cheese but I’m telling you, you will not care because of all that bacon. Check out my recipe for bacon wrapped chicken below and definitely get this cookbook if you need some great dinner ideas!
Start be seasoning your chicken tenders with salt, pepper, onion, oregano, and paprika. Toss to completely coat each of the pieces in the seasonings.
Wrap each piece of chicken tightly with a slice of bacon. You’ll want to secure both ends with a toothpick to ensure that the bacon stays on the chicken.
Bake in a preheated 450 degree oven for about 15 to 20 minutes. Carefully remove from the oven and take out the toothpicks from the chicken. Pop under the broiler for about 3 to 5 minutes to crisp and brown up the tops of the bacon and chicken.
Transfer to your bacon wrapped chicken to a platter and serve with a yummy salad or these roasted carrots.
The great thing about this recipe is that you can make a big batch of it at the beginning of the week and you then have enough chicken to snack on or have lunch for the rest of the week.
You can also add cheese in between the bacon and chicken, but since I’m on a no-dairy and no-carb diet, I omitted the cheese!
- 12 chicken tenders (about 2 pounds)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 12 slices bacon (about 1 pound)
- 24 toothpicks
- Preheat oven to 450 degrees F. Line a baking sheet with foil and set a wire cooling rack on top. Set aside.
- In a large bowl, toss together the chicken tenders with the seasonings until well combined. Wrap a piece of bacon tightly around each chicken tender, skewering a toothpick on both ends to secure. Place the chicken on the prepared pan and continue wrapping the rest.
- Bake the chicken until cooked through and browned, about 15 to 20 minutes. Remove from the oven, and set the broiler to high. Carefully remove the toothpicks from the chicken and place under the broiler until crispy on top, about 5 minutes. Serve immediately or let cool and store in an airtight container in the fridge for up to a week.
