Here’s another chicken recipe. It’s a fairly fast cook that comes out extremely moist thanks to the bacon. Just be sure not to overcook the breasts. I served it with some avocado coleslaw that added a creamy flavor to the spicy chicken breasts. I baked them in the oven and then broiled at the end, but they would also be great on the grill (just be sure to use toothpicks to hold the bacon in place).
I cooked for 2 but this recipe is easily doubled or even tripled.
Preheat oven to 375 degrees. Spray with non-stick cooking spray a baking dish large enough to comfortably hold the breasts. Dry on paper towels:
2 chicken breasts (halves, not the full breast)
In a small bowl, combine:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground coriander
1/8 teaspoon sea salt (I used the herbamare)
1/8 teaspoon chipotle powder (or more or less to your taste)
1/8 teaspoon black or white ground pepper
Sprinkle the seasoning over both sides of the breasts, rubbing to distribute it evenly. Wrap the breasts with:
4 slices bacon (depending on the size of the breasts; mine took 2 slices each)
Bake for approximately 40 minutes or until the breasts reach 155 degree in the thickest section. Remove from oven and turn it to broil. In a small bowl mix together:
1/4 cup barbecue sauce
1/2 teaspoon hot sauce
Spoon the glaze over the chicken breasts being sure to cover thoroughly. Place under the broiler for approximately 5 minutes or until the breasts reach 160 degrees. Remove from oven and let sit for 5-10 minutes before serving.