How can you go wrong with bacon on anything? This bacon-wrapped chicken dish blends the sweet and savory flavors of the honey and mustard with the smokey flavor of the bacon. It’s both easy and delicious.
🍷 Wine pairing: A nice medium bodied Chardonnay or a Bordeaux Blanc goes nicely with this dish.
- 4 Moody’s boneless skinless chicken breasts 6 to 7 ounces each
- 3 T honey
- 3 T Dijon mustard
- Olive oil or canola oil spray
- ½ t kosher salt
- ½ t garlic powder
- ¼ t fresh ground black pepper
- 8 Strips of Moody’s platter bacon
Preheat the oven to 450°F. Place a roasting rack in a roasting pan and spray with the oil.
In a small bowl, whisk together the honey and mustard. Divide into 2 portions and set aside.
Sprinkle both sides of the chicken breasts with salt, pepper, and garlic powder. Wrap each breast with 2 strips of bacon.
Place the wrapped chicken breasts on the prepared roasting rack and brush them with half the honey-mustard sauce (wash the basting brush for use when the chicken breasts are done or simply use another clean one).
Bake the chicken breasts for 15 to 20 minutes or until they reach an internal temperature of 160° to 165°F and the bacon is browned and crispy.
Remove the roasting pan from the oven and cover the chicken breasts loosely with foil and allow to rest for 10 minutes.
Plate the chicken breasts and brush the breasts with the remaining honey-mustard sauce and serve.
*Chicken needs to rest after cooking in the same way as beef, lamb, and pork, to allow the juices to settle back into the meat.