Prep 5 mins
Cook 30 mins
Discovered this recipe years ago and is a family favorite. It is a great recipe for beginning cooks because it is very easy with tasty results! For a variation, try other herbs rather than rosemary such as sage, tarragon or thyme.
- 2 1⁄2 lbs boneless skinless chicken breasts
- fresh ground pepper
- 1 1⁄2 teaspoons dried rosemary
- 1⁄2-1 lb sliced bacon
- Heat the oven to 425°F.
- Cut chicken breasts into 4-6 ounce pieces.
- Sprinkle the chicken with salt and pepper.
- Wrap a slice of bacon around each piece of chicken and place in baking dish.
- Sprinkle with rosemary.
- Roast for 15 minutes at 425°F.
- Reduce heat to 375°F and continue roasting until done. It won't take long--be careful not to over cook chicken (chicken is done when juices run clear when pierced).
My family liked this recipe. I might substitute a different spice for the rosemary. This is just a family preference.
Very easy and tasty. Just be sure to not overcook the chicken. I served it with rice pilaf, and a salad and it was a quick, easy and tasty meal!
This recipe is so simple to make, but looks and tastes very impressive. I made it the first time as written with good results. The second time I made it, I cooked the bacon for about 1 minute in the microwave, and dabbed with paper towels to get rid of some of the excess fat. I let it cool off, and then wrapped the chicken. This helped crisp the bacon during the baking process. I also drizzled each chicken breast with about 1 tsp. of maple syrup for a litte something extra.