Tuesday, February 22, 2011

Bacon Wrapped Chicken

Tuesday nights are usually Taco Tuesdays - we opted for something a little different.  Bacon Wrapped Chicken with a Spicy Teriyaki Honey Glaze. 


Boneless skinless chicken breast, cut in 1 inch thick strips
Center cut bacon
Salt and Pepper
1/2 cup teriyaki sauce
1/2 cup honey
1/4 cup sugar
1 tsp crushed red pepper flakes

  1. Heat oven to 375F
  2. Wrap bacon around chicken breast strips
  3. Sprinkle with salt and pepper
  4. Place bacon wrapped chicken on large cookie sheet 1/2 inch apart
  5. Bake for approximately 35-45 min (depending on thickness of bacon and chicken)
  6. In saucepan combine glaze ingredients and bring to boil, remove from heat
  7. In the last 5 min of cooking brush chicken with glaze
  8. Cook for additional 5 min
I served this with a cabbage, broccoli, and carrot salad - topped with Asian Sesame dressing and crispy Chow Mein Noodles.

I'm off to help my eldest son with his Typhoid Fever Project (fun huh?)- so let me know what you think! 


  1. I am a lover of all things bacon, so this sounds divine! Thanks so much for sharing your blog on the My Baking Addiction Facebook page!


  2. Thank you for your kind words and for visiting my blog, Bianca. Sounds like you have the perfect marriage! I wish you lots of love throughout your lifetime. ~Dana

  3. This looks delicious! :)

  4. Salty bacon would go well with teriyaki sauce!