This week’s episode of Cooking With Heat is special to our hearts. If you’ve ever met Elliface, you’re aware of her bacon obsession dating back to her childhood, so it’s no wonder the whole CWH crew was excited to wrap things in bacon for an entire show.
Bacon Wrapped Chicken
12 strips chicken tenders
1 pound of bacon, or 12 strips
1 Tbsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp granulated garlic (or garlic powder)
1 tsp granulated onions (or onion powder)
1 Tbsp berbere
Pre-heat the oven to 400F.
Prepare a rimmed baking sheet with a wire rack. You’ll want to bake anything that’s wrapped suspended on a rack above parchment or foil, so the bottom of the food doesn’t get soggy and your pan doesn’t get ruined.
In a large bowl, combine salt, pepper, garlic, onions and berbere.
Rub the chicken breasts evenly with the spice mix.
Somewhat tightly wrap two strips of bacon over each chicken breast. You may use wooden toothpicks to secure the bacon strips, but they may burn in the oven.
Cook strips on the top rack of the oven for about 30 minutes, then flip to ensure even browning on the other side. Cook for another 10 minutes, or until internal temperature of the chicken has reached 160ºF. We ended up cooking our strips for a little longer to get a crispy edge on our bacon.
Remove from oven and rest until cool enough to eat!