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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. 



Ingredients:

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

Directions:
  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! 

5 comments:

  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!

    -Jamie
    MBA

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  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

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  3. This looks delicious! :)

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  4. Salty bacon would go well with teriyaki sauce!

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