Perfect for Summertime Dining

One of Our Very Favorites

I discovered and posted this recipe last summer. It is worthy of a yearly repeat. These Bacon Chicken Wraps are one of John’s and my very favorites. They do take a little longer to prepare, but so worth the time. I absolutely love the Honey Mustard Sauce we paste them with. We had these last night with a big green salad, Honey Mustard Dressing, Zoodles and the delicious Lemon Pound Cake with Lemon Honey Drizzle.

Bacon Chicken Wraps

Ingredients:

4 raw, 6 oz. Boneless Skinless Chicken Breasts

8 full strips of uncooked Bacon

Instructions:

Lightly grease broiler pan

Wrap each breast with 2 strips bacon, securing with toothpicks on sides only so you’ll be able to flip them over.

Glaze

Ingredients:

½ C Dijon Mustard

2 TBSP Raw Organic Honey

Pinch of Onion Powder & Garlic Powder

(Bacon Chicken Wraps 2)

Instructions:

Using silicon basting brush, brush tops, sides of each to cover bacon and chicken.

Put broiler pan on second high rack. Place in oven @ 350 degrees Cook about 45 min. if partially frozen, 30 min. if thawed.

Switch oven to broil and broil a few minutes until you see bacon crisping. Flip and broil a few min more.

Turkey Bacon can also be used.