Prep 10 mins
Cook 45 mins
I made this up one day after my family went wild over the bacon wrapped cocktail weenies. I wanted something a little more figure friendly and so in waltzed the chicken. This WILL make your baking dish ugly, but it soaks away and I promise it is worth it.
- 4 -6 boneless skinless chicken breasts
- 4 -6 slices center cut bacon, halved
- 1⁄4 cup brown sugar
- cooking oil (2 sprays)
- Preheat oven to 375 degrees Fahrenheit.
- Spray a 9x9 baking dish with cooking oil.
- Place two halves of bacon on each piece of chicken.
- Sprinkle brown sugar over the top.
- Cover and bake for 35-45 minutes until juices run clear.
- Remove lid and allow to brown for an additional 5-7 minutes.
I kept your basic recipe intact, but did make chgs to expand it. I had some onion, mushrooms & celery I needed to use ... so I sliced them & put them in the bottom of the baking dish. My chicken breasts were VERY LRG, so I sliced them in medallions, placed them atop the veggies & then finished as written. When cooked, I plated the bacon-topped chicken, pureed the veggies w/their liquid & the drippings from the chicken & bacon + enough cream cheese to create a lovely light cream sauce. The outcome was divine! The chicken was fork-tender, well-flavored & perfect w/the sauce. This got an enthusiastic 10* rating from DH & will definitely be repeated. Thx for sharing this recipe w/us. :-)
I liked this.. it was easy to put together and the bacon kept the chicken from drying out. Dutch bacon comes in small paper thin slices so I layered a whole heap of it and wrapped it so that my chicken fillet was snuggled in it's own little bacon bandage. It cooked up easily and, yes the pan did get rather sticky but a good soak overnight fixed that quick enough. I served mine with backed potato in it's jacket and salad and enjoyed it rather a lot. Next time I would put some fresh herbs between the bacon and the chicken and wrap those tightly in.... Please see my rating system: 3 stars for a lovely, easy weekday meal in a rush. Thanks!
This was a pretty good dish. Didn't blow our socks off or anything like that, but it was tasty and certainly easy to make. I didn't even have a problem with it mucking up the casserole dish. :) I don't know if the bacon you called for was the same stuff that I used. I haven't heard of 'center cut' before. This was side bacon, so that in itself may make a big difference. I'll have to talk to the butcher about the other cut and then make it again. Thanks AskK, for a good meal.