Wednesday, September 8, 2010

Bacon Wrapped Chicken with Salad and Corn on the Cob

One of the best ways to pair bacon and chicken breast is by wrapping thumb-sized pieces of chicken breast into full length strips of bacon and then baking them until the bacon becomes crispy,

but not brittle.
And to go with that, I also steamed some corn on the cob and fixed a crisp baby greens salad.
For the chicken, you need to cut 1 full sized breast in 10 or half of a chicken breast in 5 equal pieces and then wrap them in full size bacon strips, then bake them in a small dish for 15 to 25 minutes at 425 F until the bacon is done and starts to look crisp, like in my pictures.
No seasonings needed.

The corn on the cob will take 20 to 25 minutes to steam and then needs to be seasoned and sprayed with some liquid butter or butter substitute.
For the salad you can choose any crisp greens you have on hand, but if you want to make my salad, then you will need assorted baby greens, sliced mushrooms, grape or cherry tomatoes

and some Calamata olives and the dressing of your choice.

Serve and enjoy !


  1. Bacon wrapped chicken, now that sounds so good!


  2. The Bobby Flay secret to cooking - bacon makes everything awesome!