Pro Tip: Choose One Fat.
When preparing meals, it's common to see folks creating dishes that are much too high in fat - stuffing chicken with cream cheese, layering on bacon and blanketing with cheddar. They do not realize that fat has twice as many calories as carbs or protein, which is why too much fat, makes us fat.
Fat adds flavor, but that’s why choosing just one fat to use in a meal adds plenty of flavor.
This dish uses smoked bacon as your one fat - it keeps your chicken moist and that flavor pops with smoked paprika and seasoning blend, then grilled. It's super tasty when made in the oven as well, so don't shy away from this meal when Fall arrives or if you do not have an outdoor grill.
- 2 chicken breasts boneless, skinless, about the same size
- 4 slices bacon, do not use thick cut
- 2 teaspoons Lawry's Seasoned Salt
- 1 teaspoon smoked paprika or ground chipotle smoked jalapeño if you prefer some heat
- Lightly coat outdoor grill with non stick vegetable spray and preheat to high or preheat oven to 400 degrees.
- Whack the thick end of each chicken breast to flatten slightly - this helps the chicken to cook more evenly - no more dry thin end.
- Generously season the chicken on both sides with the Lawry's and the smoked paprika.
- Wrap each chicken breast in 2 slices of bacon and secure with a toothpick or tie with butchers string.
- Place chicken on grill and cook until bacon is crisp and chicken is cooked through. This will vary depending on the thickness of your chicken. I cook chicken breasts to 150 degrees using an instant read thermometer.
- Allow to rest a minute or two off the grill, then slice into thick planks and serve with a squeeze of lime.