Baked chicken fillet has a pleasant taste and aroma. The lack of fat makes it a healthy protein that even children like. But sometimes tender breasts can be overdried. To prevent this from happening, cook chicken fillet baked in bacon. A thin layer of fat will help keep the chicken meat moist. It will also add a more pronounced flavor. The crispy crust that forms during the baking process will give texture to the tender fillet. How to cook a dish tasty and easy – find out further.
Spicy chicken fillet baked in bacon
You will love this bacon-wrapped chicken fillet recipe. It has a pronounced taste and aroma, an appetizing look and textures that are pleasant to feel. Preparing is quite simple: your first experience of repeating the recipe promises to be successful.
- 4 medium skinless and boneless chicken breasts
- 8 thin and long slices of bacon;
- 2 tsp smoked paprika;
- 1 tsp garlic powder;
- 1 tsp dried thyme;
- 1 tsp salt (plus as needed)
- 1/2 tsp black pepper;
- 1 st. l. red wine vinegar;
- 1 st. l. honey;
- 2-3 cloves of peeled garlic, for serving
- In a small bowl, combine ground smoked paprika, garlic powder, thyme, a teaspoon of kosher salt, and black pepper.
- Rinse the breasts, cut off the small fillets, if any.
- Pat the chicken breasts dry. Sprinkle the chicken evenly on both sides with the spice mixture.
- Wrap 2 slices of bacon around each breast as evenly as possible.
- Grease a baking dish with sunflower oil, lay the chicken breasts seam side down.
- In the same bowl you used for the seasoning, measure out the honey and vinegar and stir to combine.
- Brush the top of the bacon-wrapped chicken with the honey and vinegar mixture. Sprinkle freshly ground black pepper (or a mixture of peppers) on top, if desired.
- Turn on the oven to heat up to 190 degrees.
- When the oven is preheated, place the mold for 25-30 minutes.
- To get a beautiful crust, turn on the grill mode in the oven for the last 5 minutes of baking.
- Remove the bacon-wrapped chicken from the oven and immediately sprinkle with an extra pinch of salt. Let stand at least 5 minutes for the juices to reabsorb into the chicken. Sprinkle with garlic.
Chicken fillet stuffed baked in bacon
If your chicken breast always comes out too dry, make a bacon-wrapped fillet. Such meat remains moist and flavorful when fried in bacon. Delicate filling will add even more flavor and aroma to the dish.
- 4 skinless, boneless chicken breasts;
- 12 slices of bacon;
- 1/2 onion;
- 1-2 tbsp. l. sunflower oil;
- 180 g cream cheese at room temperature;
- 2 minced garlic cloves;
- 2 tbsp. l. finely chopped garlic;
- 1 1/2 tsp Worcestershire sauce;
- salt and freshly ground black pepper.
- Rinse chicken fillets, put on a cutting board. Blot off excess moisture.
- Peel the onion, cut into cubes.
- Place a small skillet over medium heat. Measure out a tablespoon of oil and place the onion on the hot surface. Cook, stirring, until golden brown.
- Add garlic and cook for 30 more seconds.
- Remove skillet from heat and add cream cheese, garlic and Worcestershire sauce and stir until smooth. Salt, pepper the filling.
- Slice each chicken breast horizontally so that it doesn’t cut through, but rather leaves a thin wall (so that the breast opens like a book).
- Sprinkle the chicken with salt and pepper, then divide the filling between the breasts, spreading evenly over the inside of each.
- Cover the chicken breasts and lightly sprinkle the outsides with salt and pepper.
- Lay 3 strips of bacon side by side on a cutting board and place the chicken breast face up at the end of the strip.
- Wrap chicken breast with bacon. Do the same for the rest of the breasts.
- Turn on the oven to heat up to 180 degrees.
- Place a rack on a baking sheet. Place chicken breasts on a wire rack, seam side down.
- When the oven is preheated, place the rack with the bacon-wrapped chicken fillets and a baking sheet (to collect the fat) in the oven. bake until tender about 35 minutes. At the end of baking, turn on the grill to achieve a crust.