Bacon Wrapped Honey Dijon Chicken Breasts | The Paleo Panda Bacon Wrapped Honey Dijon Chicken Breasts – The Paleo Panda

Bacon Wrapped Honey Dijon Chicken Breasts

Chicken, Pork, Recipes | July 23, 2015 | By

I am on a serious Dijon mustard kick.  It’s so low in calories but it ads so much zest to every bite…mix a little honey with it and you get that perfect sweet ‘n salty explosion for your taste buds.  I think everyone can agree that you can wrap anything in bacon and it will be delicious.  For that reason alone (and so many more), you’ll love this golden sweet tangy chicken wrapped in smoky thick bacon.  The flavor of the bacon seeps into the chicken as it cooks.  Amazing, right?

Bacon Wrapped Honey Dijon Chicken Breasts
Serves 2
Golden sweet tangy chicken wrapped in smoky thick bacon.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 chicken breasts
  2. 6 slices of thick cut bacon
  3. 3 tbsp Dijon mustard
  4. 3 tbsp honey
  5. ¼ tsp salt
  6. ¼ tsp black pepper
  7. ¼ tsp garlic powder
  8. ¼ tsp paprika
Instructions
  1. Preheat oven to 450 degrees.
  2. Season chicken breasts with salt, black pepper, garlic powder and paprika.
  3. Mix together Dijon mustard and honey in a small bowl.
  4. Coat each chicken breast with honey mustard mixture.
  5. Wrap slices of raw bacon around each chicken breast until entire breast is covered (approximately 3 slices for each breasts depending on size).
  6. Apply another layer of honey mustard mixture on top of bacon covered chicken breasts.
  7. Line an 8 x 13 baking pan with tinfoil and coat with olive oil spray to prevent chicken breasts from sticking.
  8. Bake for 20 to 30 minutes or until chicken has reached an internal temperature of 165 degrees.
The Paleo Panda https://thepaleopanda.com/

2 Comments

  1. Miki Edwards

    February 1, 2019 at 1:14 am

    I used 4 bone-in, skin on breasts. I added 1/2 C of real mayonnaise, 1/2 TBS Worcestershire sauce, and 1 tsp onion powder, which I slathered on the breasts prior to putting on the bacon as well as afterwards. I baked them for an hour or so at 350 to get the internal temp of 165, then let them rest for ten minutes under a foil tent. I also sprayed my baking dish with duck fat for the non-stick element. If you try it, please let me know what you think.

    Reply
    • The Paleo Panda

      February 13, 2019 at 10:29 pm

      That sounds delicious!

      Reply

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