- Pork Bacon (12oz)
- Chicken Breast
- Honey 12oz.
- Stone-Ground Express Mustard
We can’t seem to get enough bacon around here. We were just eating it plain, then we started wrapping other foods in it. It started with asparagus. It was so good we just started wrapping everything in bacon. Because you just can’t go wrong with bacon.
This week it was chicken wrapped in bacon. The farmer had been baling hay all day when he called and asked if I could make something “really meaty” for supper. I thought some meat wrapped in more meat sounded pretty meaty.
So here it is…bacon wrapped chicken breast with a honey glaze.
2 lbs free range chicken breast
1 lb natural bacon
1/3 cup raw honey
2 TBS stone ground mustard
1 tsp smoked paprika
Juice from half a lemon
½ tsp pepper
pinch of salt
Preheat oven to 350°
Slice chicken into one inch strips. Wrap each piece of chicken with a piece of bacon. Place on a baking sheet. (For easy clean up line pan with unbleached parchment paper like this)
Mix together the honey, mustard, paprika, lemon juice, salt and pepper in a small bowl. Use a pastry brush to coat the tops of the bacon wrapped chicken with the glaze.
Place in oven and bake for 12 minutes then flip the chicken over, brush the remaining glaze on the other side and bake for another 10-12 minutes or until the chicken is done.