Bacon-Wrapped Chicken Breasts Recipe2021-09-01
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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This information is per serving.
Saturated Fat4 g
Bacon-wrapped chicken breasts recipe. Wrapped chicken breast strips baked in an oven and served with Béarnaise sauce. Use this meal as an appetizer or main dish.
How to Prepare Béarnaise Sauce for Bacon-Wrapped Chicken Breasts
Makes 1 cup (250 ml)
Ingredients: 3/4 cup (180 ml) dry white wine, 2 tablespoons (30 ml) tarragon vinegar, 2 tablespoons (30 ml) finely chopped yellow onion, 1/2 teaspoon (3 ml) dried tarragon, 1 teaspoon (5 ml) finely chopped parsley, 2 peppercorns, crushed, 3 egg yolks, 1 cup (250 ml) clarified butter, freshly ground black pepper
Instructions: In a small pan, combine dry white wine, vinegar, yellow onion, dried tarragon, chopped parsley, and crushed peppercorn. Stir well. Boil over medium-high heat until reduced by 1/3, then remove from the heat, set aside and allow cooling.
In the top of a double boiler, beat egg yolks, then place over gently simmering water. Add strained wine mixture, stirring constantly. Add the clarified butter, whisking until the sauce has the consistency of whipped cream. Season to taste with black pepper.
Ingredients in Bacon-Wrapped Chicken Breasts
Boneless and skinless chicken breasts cut into strips or cubes (use boneless and skinless chicken thighs as an alternative), brown sugar (dark brown sugar is the best choice), salt and freshly ground black pepper, chopped fresh parsley
Bacon-Wrapped Chicken Breasts Recipe
- 2 boneless and skinless chicken breasts, cut into strips
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 slices bacon, halved
- 3/4 cup (180 ml) dark brown sugar
- 1 tablespoon chopped fresh parsley
- Bernaise sauce
Preheat an oven to 350F (175 C). Line a baking sheet with aluminum foil. Arrange a cookie rack on top of the baking sheet.
Place the brown sugar in a shallow dish. Season chicken breast strips with salt and black pepper. Wrap each seasoned strip with bacon, then into the brown sugar.
Arrange bacon-wrapped chicken strips on the aluminum-lined baking sheet. Season with more salt and black pepper.
Bake in the preheated oven for 45 minutes or until chicken is tender and bacon is crisp.
Remove baked chicken from the oven and transfer to serving plates. Spoon Béarnaise sauce over, then sprinkle with chopped fresh parsley. Serve hot.