Perfect for Summertime Dining
One of Our Very Favorites
I discovered and posted this recipe last summer. It is worthy of a yearly repeat. These Bacon Chicken Wraps are one of John’s and my very favorites. They do take a little longer to prepare, but so worth the time. I absolutely love the Honey Mustard Sauce we paste them with. We had these last night with a big green salad, Honey Mustard Dressing, Zoodles and the delicious Lemon Pound Cake with Lemon Honey Drizzle.
Bacon Chicken Wraps
4 raw, 6 oz. Boneless Skinless Chicken Breasts
8 full strips of uncooked Bacon
Lightly grease broiler pan
Wrap each breast with 2 strips bacon, securing with toothpicks on sides only so you’ll be able to flip them over.
½ C Dijon Mustard
2 TBSP Raw Organic Honey
Pinch of Onion Powder & Garlic Powder
(Bacon Chicken Wraps 2)
Using silicon basting brush, brush tops, sides of each to cover bacon and chicken.
Put broiler pan on second high rack. Place in oven @ 350 degrees Cook about 45 min. if partially frozen, 30 min. if thawed.
Switch oven to broil and broil a few minutes until you see bacon crisping. Flip and broil a few min more.
Turkey Bacon can also be used.
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