Bacon Wrapped Garlic Parmesan Chicken (Printable Version)
# What You'll Need:
→ Chicken Preparation
01 -
700 g boneless, skinless chicken breasts
02 -
15 ml extra virgin olive oil
→ Seasoning
03 -
2 g paprika
04 -
2 g garlic powder
05 -
2 g onion powder
06 -
2 g salt
07 -
1 g freshly ground black pepper
→ Assembly
08 -
8 slices thick-cut bacon
09 -
80 ml garlic parmesan wing sauce
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C.
02 -
Slice chicken breasts lengthwise into strips approximately 2–3 cm wide to resemble chicken tenders.
03 -
Coat chicken strips evenly with olive oil. Sprinkle paprika, garlic powder, onion powder, salt, and black pepper over both sides, massaging the seasoning into the meat.
04 -
Wrap each chicken strip tightly with a slice of thick-cut bacon, overlapping edges slightly.
05 -
Place bacon-wrapped chicken strips in a 23 x 33 cm baking dish in a single layer.
06 -
Drizzle garlic parmesan wing sauce generously over the surface of each chicken piece and use a brush or spoon to baste.
07 -
Bake for 25–30 minutes or until the internal temperature of the chicken reaches 74°C and bacon is golden.
08 -
If desired, increase oven to grill/broil setting and cook for an additional 2–3 minutes to further crisp the bacon.
09 -
Allow chicken to rest for 5 minutes. Remove any toothpicks before serving.
# Helpful Notes:
01 -
For optimal results, use thick-cut bacon to ensure proper cooking without burning.
02 -
Insert toothpicks at each end of the bacon if needed to secure during baking; ensure removal before serving.
03 -
Adapt the spice level of the garlic parmesan sauce to taste; bolder sauces will mellow during baking.
04 -
Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 4 days.
05 -
For a leaner alternative, substitute turkey bacon, but crispness may vary.