Hot Chicken, Bacon & Garlic Mayo

photo by cali_love





- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 2 chicken fillets
- 2 -4 slices smoked back bacon
- 4 tablespoons low-fat mayonnaise (heaped)
- 2 teaspoons garlic pepper seasoning (or to taste)
directions
- Pre-heat oven to 200c.
- In a small bowl, mix the garlic pepper and mayonnaise.
- Slather the tops of the chicken fillets with the garlic pepper mayo.
- Wrap two pieces of bacon around each chicken breast.
- Bake for 20 minutes.
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Reviews
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My husband's usual remark to when I bake chicken is "its ok, but I'm not crazy about it" but when he had this, his eyes popped out of his head and said "omg... this is GOOD - glad I took the big piece!" and wolfed it down! I added some red pepper flakes as suggested by another user, and since I was serving it with rice, I wanted a "gravy" and added some cream of chicken soup. I also butterflied the breasts and put in a slice of swiss and seasoned with pepper and seasoning salt inside. I too put it under the broiler to crisp the bacon. One word - heaven!!!
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I was very pleased with this recipe. The chicken breast stayed incredibly moist and juicy-- it must have been the mayo! I too used 1/2 garlic powder and 1/2 black pepper since I didn't have the pre-mixed kind. Definitely cut your bacon in half and layer on top so that everything gets nice and crispy. A keeper!
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Fantastic! I didn't have any garlic pepper and somehow was out of garlic powder so i used McCormick's Montreal chicken seasoning and it was delicious. Next time I might cut my bacon strips in half and layer over top instead of wrapping so that it's all crispy (broiling at the end for a couple of minutes). Thanks for posting!
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A fabulously easy and flavoursome recipe. I was particularly inspired - prior to making these -by twissis' photograph and review, so I erred on the side of generosity with the mayonaisse. I couldn't find any garlic pepper, so I used several grindings of black pepper, added some rosemary and sage and 2 cloves of minced garlic. SO delicious with SO little effort. I'll certainly be making these again. And the recipe could so easily be increased for feeding a crowd! Thanks, Wendy Bob, for sharing this great recipe! Made for PRMR.
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RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.