Before I start rolling out the Thanksgiving posts, I wanted to share this little guilty pleasure appetizer of mine. The name speaks for itself. Because the bacon helps to lock in the moisture of the chicken, every bite is crispy on the outside and tender on the inside. My favorite sauce to serve this with is honey mustard but BBQ and Ranch are great options, too.
For a slightly healthier spin, bake the strips in the oven. Bake at 425 degrees on a baking rack for 23 to 30 minutes, turning over once halfway through cooking, or until the chicken is cooked through and the bacon is crispy.
Serves 3 to 4 as a main dish
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast
- 1 egg
- 1/2 c breadcrumbs
- 1/4 c grated Parmesan cheese
- 1/2 tsp dried basil
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1/8 tsp garlic powder
- 1/8 tsp onion salt
- 1/16 tsp pepper
- Bacon, for wrapping
- Toothpicks, for fastening
Cut the chicken into strips that are 1/2-inch wide and 1/2-inch thick.
In a medium bowl, combine the breadcrumbs, Parmesan, basil, marjoram, sage, rosemary, garlic powder, onion salt and pepper. Set aside.
Beat the egg in a large bowl. Add the chicken and stir well to coat in the egg. Pick up one of the chicken strips and allow the excess egg to drip off. Place the chicken strip in the breadcrumb mixture and toss and press to coat evenly. Repeat with the remaining chicken strips.
Starting at one end of a chicken strip, wrap a piece of bacon around it, being careful to not overlap the bacon on itself. Fasten the bacon to each end of the chicken strip with a toothpick. Repeat with the remaining strips.
Heat the oil in a large skillet over medium heat. Once the oil it hot, add the chicken strips. Cook on all sides until the bacon is crispy on all sides and the chicken is cooked through, about 12 to 15 minutes.
Drain the chicken strips on paper towels. Remove the toothpicks. Serve with BBQ sauce, Ranch dressing or honey-mustard sauce for dipping.