Wednesday, July 9, 2014

Apricot-glazed bacon-wrapped chicken


There's an old saying that goes like this:

If it ain't broke, don't fix it.

You should know I don't take directions well.  Never have, actually.  So, I ignored that advice and came up with some of my own:

If it ain't broke, just add bacon.

Inspired by my timeless 4th of July running attire, I jazzed up one of my go-to chicken recipes for dinner on Monday.


Being away for most of the weekend, our fridge was relatively empty, yet we found ourselves with leftover (?) bacon.  Not sure how that happened, but I got to work on how to best put that pig to use.


I'll be honest -- I was thisclose to fixing bacon, eggs, and toast for dinner... except for the fact we were out of both eggs and bread.  Gulp.  But, a quick scan of the fridge gave me all I needed to whip up a delicious and fast meal, big on flavor and short on prep.

I wrapped seasoned boneless, skinless chicken breasts are with love bacon and topped them with sweet apricot preserves.  If apricot isn't your jam (see what I did there?), I bet this would be just as delicious using strawberry, blueberry, or peach.


I don't know what I liked better about this dish -- the smokiness of the bacon that hugged and flavored the chicken or the apricot preserves that caramelized and became a sticky lick-your-lips sweet finish.

Salty, sweet, and a speedy dinner complete!


One year ago: Caprese quinoa-stuffed tomatoes
Three years ago: Puff pastry pizza pockets
Four years ago: Chicken & black bean enchiladas


Apricot-Glazed Bacon-Wrapped Chicken
-serves 2

6 strips bacon
2 boneless, skinless chicken breasts
Salt
Ground black pepper
Heaping tablespoon apricot preserves

Preheat oven to 400 degrees F.  Line a small rimmed baking sheet with foil and top with small wire rack.  Mist rack with nonstick cooking spray and set aside.

Season chicken with salt and pepper.  Wrap each chicken breast in bacon, making sure to overlap bacon slightly.  (Depending on the size of the chicken breasts, 2-3 strips of bacon should be enough.)  Place wrapped chicken breasts on rack and season again with ground black pepper.  Divide apricot preserves between tops of chicken breasts and spread to coat evenly.

Bake for 20 to 22 minutes until bacon has begun to crisp.  Switch oven to broiler.  Keep an eye on things!  Let bacon crisp slightly and apricot glaze begin to bubble.  Remove from oven and serve immediately.

2 comments:

  1. Ummmm......yes please! My only problem is that it is soooo hot and I have been avoiding using the oven lately. I wonder if I could line the grill with foil and grill 'em instead?

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  2. Yes! These could absolutely be grilled, possibly even without foil, as long as you coat the grates with nonstick grilling spray. I'd save the apricot glaze for the end of cooking to avoid too much of a sticky mess. Good luck! Let me know how it turns out.

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