Bacon & Basil-Wrapped Chicken Breasts
Recipe: #17237
February 07, 2015
Categories: Bacon, Chicken, 5 Ingredients Or Less, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Boneless Pieces, more
"From Gourmet, July 1996. These sound wonderful. I noticed that some of the reviewers said that they also stuffed them with feta or goat cheese with great results. I hope to make these soon and try the goat cheese variation."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (217.6 g)
- Calories 559.3
- Total Fat - 29.2 g
- Saturated Fat - 9.3 g
- Cholesterol - 190.9 mg
- Sodium - 1085.9 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 68.2 g
- Calcium - 47 mg
- Iron - 2.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400F.
Step 2
In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve.
Step 3
Rinse basil under cold water to stop cooking and pat dry on paper towels.
Step 4
Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact. (There should be 2 tenders from each whole breast.)
Step 5
Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them.
Step 6
Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half.
Step 7
Fold other breast half over to enclose tenders.
Step 8
Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.)
Step 9
Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner.
Step 10
Sprinkle crushed peppercorns evenly over bacon wrappings.
Step 11
Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot.
Step 12
Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet.
Step 13
Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total.
Step 14
Transfer chicken as browned to a plate and cook remaining breast in same manner.
Step 15
Pour off fat from skillet and return all 3 chicken breasts to skillet.
Step 16
Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through.
Step 17
Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.
Tips
No special items needed.
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