Obviously, right now I’m a little obsessed with the balsamic glaze recipe we tried on our salmon fillets a few weeks ago. Its all we’ve been craving in this household. I’m always looking for ways to entice Mike into eating more fish. The balsamic glaze definitely worked! He loves chicken breast, so I thought, why not try it on something he already enjoys. That’s what led to this creation: Bacon-Wrapped Chicken Breast with a Balsamic Glaze. Using turkey bacon, this meal is both delicious and healthy!
Bacon-Wrapped Chicken Breast with a Balsamic Glaze
4 Garlic Cloves, minced
1 tsp Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
4 tsp Dijon Mustard
1 tbsp Dry White Wine
1 tbsp Sugar Free Honey
¼ tsp Salt
¼ tsp Pepper
4 Boneless, Skinless Chicken Breasts (6oz each)
8 slices Turkey Bacon
1 tsp Dried Oregano
- Preheat oven to 425 degrees.
- In a small saucepan, saute garlic in oil for 3-5 minutes. Stir in vinegar, mustard, wine, honey, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 3-5 minutes until sauce begins to thicken.
- Line a baking dish with foil and spray with cooking spray. Wrap two slices of bacon around each chicken breast and fasten each slice with a toothpick so they stay wrapped around the breast.
- Place chicken breasts in dish. Brush with sauce (if you don’t have a brush, you can take a spoon and evenly distribute the sauce over all four breasts) and sprinkle with oregano.
- Bake, uncovered, 30-35 minutes. You know the chicken is done when it is cooked to an internal temperature of 165 degrees.
- For a side, I like to make some type of of vegetable. A great way to do this is to use the same saucepan to prepare the veggies as you did to prepare the sauce. Don’t clean the pan out, use the balsamic glaze that still coats the pan to cook your veggies in. This give them a little extra flavor.
- When chicken is done, remove the toothpicks and serve with a side of your choice.
Healthy and delicious. Can’t beat that!