Bacon Wrapped Chicken Breast

Ingredients

• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt (plus additional for serving)
• 1/2 teaspoon ground black pepper
• 4 medium boneless, skinless chicken breasts (about 8 ounces each)
• 8 bacon slices (not thick cut bacon)
• 2 tablespoons pure maple syrup
• 1 tablespoon red wine vinegar
• Cracked black pepper (optional)
• Chopped fresh chives (for serving)

Steps

1. 1

   Preheat oven to 425°F. Grease a 9x13-inch baking dish with nonstick spray.

2. 2

   In a small bowl, stir together the smoked paprika, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper.

3. 3

   Pat the chicken dry. Sprinkle the chicken evenly on both sides with thyme mixture, rubbing to coat.

4. 4

   Wrap 2 bacon slices around each breast, covering it as evenly as you can.

5. 5

   Place the chicken breast, seam-side down, in the prepared dish.

6. 6

   To the same bowl you used for the seasonings, add the maple syrup and vinegar and stir to combine.

7. 7

   Brush the tops of the chicken with the maple syrup mixture. If desired, crack black pepper over the top.

8. 8

   Bake the bacon wrapped chicken for 20 to 25 minutes, until a thermometer inserted at the thickest part registers 165°F (I typically pull my chicken a few degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.

9. 9

   If you’d like to crisp the top of the bacon, switch the oven to broil. Broil the chicken for 1 to 3 minutes, until it is crisped to your liking.

10. 10

    Remove the chicken from the oven and immediately sprinkle with a pinch of additional salt. Let rest at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives. Enjoy!