Bacon wrapped chicken breasts with “sriracha cream”
O.K…… So I seriously went into the kitchen to make something much healthier than this but I had been working in the shop all night, and it was 7:00pm, and I was starving, and a beautiful pack of local and delicious Metzger’s bacon was sitting in the fridge. It seemed to be calling my name tonight. It was a gift from The Village Meat Shop last week so I had to eat it…right??? I know, I know, it would be rude not too! ; )
I had skipped out on getting groceries today and I didn’t have a lot of options to work with for dinner, but sometimes the best recipes are born this way. This recipe turned out delicious and it was only a 5 ingredients meal that required less then 10 minutes of prep time and 30-40 minutes of cooking time! It was definitely “Tony approved”. The “Sriracha cream” is greek yogurt based so it’s actually a bit healthier than it sounds.
Bacon Wrapped Chicken withSriracha Cream
2 Chicken Breasts
1 heaping tbsp of Sriracha
1/2 cup greek yogurt
1 heaping tbsp honey mustard
Preheat oven to 375 degrees.
Just in case you have never heard of sriracha.I attached a couple pictures below. It is a hot chili sauce that is sold at most supermarkets and is pretty much my favourite condiment ever!
Make your “sriracha cream”.
As always, use your discretion with the sriracha. If you like lots of heat add more, if not, add less. Simple, right?
Mix Greek yogurt, sriracha, and honey mustard in a small dish.
Using a spatula or spoon slather the chicken in the sriracha cream. I didn’t use all of the cream in this bowl but I made sure both pieces were completely covered.
Place Parchment paper in the bottom of a large baking dish. Place three slices of bacon diagonally on the parchment paper, then place the chicken breast on the bacon and wrap the bacon around the breast. See picture below.
You can place chicken in the oven directly on the parchment paper or if you want your bacon crispy all around the chicken you can place a rack over the baking dish and bake the chicken on the rack. I used a rack.
Cooking time depends on the size of your chicken, our breasts were in the oven for 40 minutes but we used large ones.Little Sisters Chicken’s have some big breasts! ; ) They were almost 1lb each. Tony is a pretty big eater and we ended up being full after half a breast each. If you are using smaller breasts check the temperature after 30 minutes with a meat thermometer (you’re looking for an internal temp. of 165 degrees).
Enjoy! I’m not gonna lie…it was pretty darn good!
I’m also thinking that if you wanted to make this “kid friendly” you could leave out the Sriracha and use double the amount of honey mustard. I’ll try this sometime and let you know if it is “Lyla & Hannah approved”.
Don’t worry, I haven’t forgotten about all the health conscious recipe lovers out there! I’m also making a bone broth today and blogging about all the awesome benefits bone broth has on our bodies. It’s all about balance, right! : )