Recipe: Bacon Wrapped Chicken with Mozzarella, Sundried Tomatoes, and Fresh Basil
Summary: Super easy to make and I’m told they’re delicious. Make the job easier by using a good quality toothpick. My broiler failed so my preferred cooking method had to be changed at the last minute. Never let a small thing like a bad appliance ruin dinner – there are always other ways to accomplish the task! I served this with roasted vegetables finished with Balsamic Vinegar, a green pasta salad with a Green Goddess Dressing, and some wonderfully crusty French bread. I’ll be posting the vegetable and salad recipes soon.
4 medium sized skinless and boneless chicken breasts, butterflied
Top with sundried tomatoes spreading the flavored oil on one side of the breast
Cover the cheese with basil leaves – lay them flat
Close up chicken with toothpicks (good quality round wooden toothpicks make this much easier)
Wrap each breast in two-three slices of bacon securing with a toothpick
Bake 20 minutes or until internal temperature reaches 160 Fahrenheit then broil until bacon is crisp
ALTERNATIVE COOKING METHODS
Fry the bacon wrapped chicken in an oven safe pan until browned (use tongs to hold the chicken on its side and end to brown all over). Bake in the oven at 350 for approximately 20 minutes or until the internal temperature reaches 165 Fahrenheit.
OR Bake at 350 Fahrenheit until internal temp reached 165 and then pan fry until bacon is crisp.
OR Bake at 350 Fahrenheit until internal temp reached 165 and then broil turning once until bacon is crisp.
Cool slightly and remove the toothpicks before serving