Dijon Bacon Wrapped Chicken Recipes

Steps:

• Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
• Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
• Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

Steps:

• 1. Combine honey, Dijon, mayo, and onion powder in a bowl. Take 1/2 of the sauce and refrigerate it.
• 2. Coat the chicken in the other 1/2 of the sauce. Refrigerate for 1-2 hours.
• 3. Heat oven to 375 F.
• 4. Take chicken out of the fridge and wrap with bacon. I lay the bacon out first in a X pattern then place the chicken in the middle UPSIDE DOWN. Wrap the bacon around the chicken and flip over. Secure bacon is necessary.
• 5. Bake for 30 - 35 min or until 160 F internally. Enjoy.

Steps:

• 1. Preheat oven to 375*. Have ready a baking dish.
• 2. Slice chicken breasts in half, lengthwise, to halve the thickness. Place in bowl or ziplock bag with 1/2 cup of dijon. Marinate in the refrigerator 8 hours, or (if less) as long as you can. **I've done this without marinating and it's good, just not quite as flavorful.
• 3. In a bowl mix together the mayonnaise, the garlic salt, the pepper, and the 4 tablespoons dijon. Dip each chicken breast half in mixture.
• 4. On a plate place two strips of bacon in an X. Roll up the chicken breast half starting with the small end (like a backwards crescent roll). Wrap the bacon around the roll, make sure it is snug, secure in the center with toothpick. Repeat with remaining 3 pieces of chicken.
• 5. Place each chicken bundle in baking dish. Spoon any remaining mayo/dijon mixture over the top.
• 6. Bake for 45 minutes, or until juices run clear, or internal chicken temp is 165*. Broil briefly to crisp bacon.

Steps:

• Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.
• Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over medium heat, add the chicken and cook until pieces are browned on all sides.
• Transfer chicken to a baking dish. Bake the chicken uncovered at 350ºF., until the juices run no longer pink from the center of the chicken.
• In a small bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper to taste.
• Drizzle the mixture over the chicken and bake uncovered until tender and the glaze looks lighty browned on top of the chicken pieces.
• Top with crumbled bacon just before serving.
• MY PERSONAL NOTE UPDATED: I have already made the necessary corrections to this recipe according with the review and hope this time will work fine. Thanks for letting me know.