Recipe by purple raider
You can adjust the cooking time as you like it. You may prefer yours less cooked. We like well-done chicken--no bird-flavored jello here! Note, If you get the bacon crispy enough, you will have no worries about it getting soggy. Use a hoppy beer, like a pale ale or an IPA, or for something completely different, use a porter. If you are finishing this dish in the oven, basting helps a lot.
Top Review by alligirl
This chicken dish is wonderful and flavorful! That said, based on other reviews, I also made a couple of changes. I used essence, in place of the Paul Prudhomme's, as it is what was on hand. I reduced this, for only 1 huge breast. I did NOT heat my cast iron skillet to high, perhaps medium high, cooking on each sides for approximately 5 minutes. I finished the breast in the oven, due to size, adding the beer, and cooking at 350 for about 20 minutes, flipping once throughout the 20 minutes, to keep the bacon kinda crispy. The flavor imparted by the beer is tasty, as is the dry rub AND the bacon (I used applewood smoked.) Thanks so much for sharing, purple raider.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon pork and veal paul prudhomme magic seasoning
- 3 large boneless skinless chicken breasts
- 6 slices bacon
- 1⁄4 cup beer (or water)
Directions See How It's Made
- Combine onion powder, garlic powder, paprika and Magic seasoning.
- Rub seasoning mix on all sides of chicken.
- Let stand 15 minutes.
- Wrap 2 slices of bacon around each chicken breast.
- Fasten with toothpicks.
- Heat a large skillet over high heat until extremely hot. Add bacon wrapped chicken and cook until bacon on both sides is well browned, 7-10 minutes. Add beer or water.
- Reduce heat to low, cover and simmer until chicken is cooked through.