These bacon wrapped chicken breasts are a huge hit with all my guys, and frankly, I love them too. Some in my family prefer white meat chicken and others prefer dark meat, but everyone loves bacon. And so, even the dark meat lovers are happy because these chicken breast are moist and flavorful.
This recipe can be made without brining the chicken, but I think it makes a big difference in terms of keeping the breast meat moist. Half an hour is all you need, and you can always brine the chicken in advance, drain and rinse it, and then keep it refrigerated until you’re ready to make dinner.
It’s really quite a simple recipe, but it’s good enough to be served for a special occasion such as Father’s Day!
- Cut the chicken breasts into serving sized pieces and pound to an even thickness. You can do this by placing the thicker parts inside a plastic bag and hitting with the flat side of a meat mallet or other heavy object.
- Place the chicken pieces in a baking dish with one quart of brine solution. Let sit in the refrigerator for 30 – 45 minutes.
- Drain, rinse, and pat the chicken pieces dry with paper towels.
- Sprinkle each piece with onion garlic pepper and wrap with one piece of bacon.
- Heat skillet and coat with a small amount of oil. Add chicken and cook about 8 minutes per side or until chicken is done.
- Place chicken in a greased baking dish and bake at 350° for 30 minutes or until the chicken is cooked through.
- Broil for several minutes until bacon is crispy on top.