Bacon-Wrapped Chicken Breasts Recipe

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

Ingredients

• 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

Method