You don't have a problem with an outrageously delicious and crazy easy recipe that only uses 5 simple ingredients, right? I didn't think so. I've been making a variation of this recipe for years. I love it with bacon and garlic roasted potatoes, but it would be great with rice or steamed veggies. I first started making this recipe, along with the potatoes, when I lived in California where the builder of my house was astute enough to plant a bunch of rosemary bushes in the front yard. How handy to be able to simply go in the front yard and snip off a few sprigs of rosemary when necessary. I've been trying to replicate that privilege here in Arizona, but so far my rosemary plant isn't doing as well.
Of course, one of the tricky things about roasting boneless, skinless chicken breasts is that if you're not careful they'll end up dry. It's easy to overcook them. The bacon is a great little helper here. We can all use a little help in life. And of course bacon. With all of the potential stressors in the day, who needs to stress out about dry chicken too? You still want to somewhat keep an eye on them while they're roasting, but the fat from the bacon will help keep them moist. So no worries.
This has nothing to do with the recipe, but regarding overhead food shots? They're difficult. At least they're difficult for me. For a while I shied away from them. I found myself taking photo, after photo, after photo and being disappointed every time. I even have one of those fancy arms that attach to the tripod. So I had no excuse for taking bad overhead shots. Yet it just wasn't working out. Then I decided to keep working on it. I think they're getting a little better. I hope to incorporate more overhead shots in my recipe mix. I'm sharing this with you in order to stay accountable! Thanks for listening. Anyone else out there struggle with overhead food shots?
Please make this bacon-wrapped rosemary chicken. You'll love it!
Rosemary Chicken Wrapped in Bacon
- 2-1/2 lbs boneless, skinless chicken breasts
- salt and pepper
- 1/2-1 lb. sliced bacon
- 1-1/2 tsp. dried rosemary
- Preheat oven to 425° F (218°C). Cut chicken breasts to 4-6 ounce pieces. Pound to even thickness if necessary. Season with salt and pepper. Wrap a slice of bacon around each piece of chicken and place in baking dish.
- Bake for 15 minutes. Then reduce heat to 375°F (190°C) and bake until internal temperature reaches 165°F (74°C). Be careful to not overcook. I do recommend that you use a meat thermometer to test for doneness. Garnish with additional herbs if desired. I used fresh thyme.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.