Sheet Pan Bacon-Wrapped Chicken Breasts
Dinner Ideas for Bacon
This complete dinner is done under an hour and is a snap to cleanup. With bacon wrapped chicken breasts and an array of winter vegetables, this might become your new go-to.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 | Small Chicken Breasts |
| 1 (12 oz.) package | |
| 1 cup | Butternut Squash, cut into 2-inch chunks |
| 1 cup | Sweet Bell Peppers, cut into 2-inch chunks |
| 1/2 cup | Onion, sliced |
| 1 cup | Salad Potatoes, scrubbed and halved if they are large |
| 1 cup | Brussels Sprouts, halved |
| 1 tablespoon | Dried Rosemary or 3 tablespoons fresh rosemary |
| 3 to 4 | Cloves Fresh Garlic, crushed |
| 2 teaspoons | Olive Oil |
| 3/4 teaspoon | Salt |
| 1/2 teaspoon | Black Pepper |
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Directions
-
Preheat oven to 425˚F. Line a sheet pan with sides with parchment paper.
-
Rinse chicken breasts and pat dry with paper towels, season with salt and pepper. Wrap bacon around chicken breasts without overlapping. Use two slices on each chicken breast tucking the ends underneath to secure them. Place on sheet pan.
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Add prepared veggies into large mixing bowl.
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In small bowl combine crushed garlic and olive oil. Then add to veggies, tossing to coat. Season with salt and pepper.
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Scatter veggies on sheet pan surrounding chicken breasts. Sprinkle generously with rosemary.
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Place in oven and cook for 15 minutes. Remove and gently stir or shake pan. Return and bake for an additional 10-15 minutes or until chicken reaches an internal temperature of 165˚F. If desired, turn on broiler and cook for about 3 minutes to crisp bacon and lightly brown veggies.
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Ratings and Reviews
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Delicious!