What? Something savory? Other than pizza? Its crazy, I know but I do actually both make and eat things that do not contain sugar. Sometimes. Usually every day.
The problem is that I find a lot of savory food kind of boring. Skinless boneless chicken breasts? Again? Ugh. I’d rather have a muffin. I’m always up for a more interesting way to prepare those things I make for dinner; adding bacon is almost always a no brainer way to accomplish this.
This chicken recipe uses a basic rub–brown sugar, spices, salt, etc on brined chicken breasts. Then, you wrap them in a few slices of bacon and cook them up! I had every intention of putting these on my smoker but ran out of time in the day and ended up putting them in the oven.
Even with this cop out, they were still delicious! Dinner guest worthy even! The chicken was moist and flavorful thanks to the brine and spice rub (and being basted in rendering bacon fat doesn’t hurt!). I served them with green beans and some garlic toast made from my favorite easy sourdough loaf.
4 cups of cold water
1/4 cup kosher salt
1/4 cup brown sugar
The Rub (makes enough for 4 chicken breasts but make a double or triple batch while you have everything out. It stores well):
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
regular sliced bacon (3-4 slices per breast)
Brine the chicken for at least 1 hour but preferably closer to 4. Remove from brine and rub with the spice mixture. Lay 3-4 strips of bacon next to each other (depending on the side of your chicken breasts). Roll the chicken, wrapping the bacon strips around as you go. Secure with toothpicks if necessary.
Arrange on a metal rack on a sheet pan and roast at 350 until the chicken registers 165 and the bacon is crisp.