Bacon-Wrapped Rosemary Garlic Chicken with Lemon
Chicken breasts are a staple of healthy eating, but plain chicken is just boring. I am always looking for new ways to jazz up chicken.
I really like this one I discovered in an edition of Rachael Ray’s magazine a few months back. I’ve modified it a little, but still preserved the savory flavor of the rosemary with the bright punch of citrus. This is a great light dish for summer dinners, but equally delicious all year round.
Yield: 2 servings
Fix portions per serving: 1 red
- 1 chicken breast
- 4 slices turkey bacon (or thinly sliced deli ham will work too)
- Zest of 1 lemon
- 1 clove garlic, grated
- 1-2 sprigs fresh rosemary, finely chopped
- ⅓ cup white wine (I personally think its best with wine, but you can use water or low sodium chicken broth as an alternative)
- Slice chicken breast lengthwise so you create 2 cutlets
- Cover each piece of chicken with a sheet of cling wrap and pound with a mallet until very thin (the cling wrap prevents chicken junk from flying everywhere and tearing up the chicken meat itself- basically less mess all around)
- In a small bowl, combine lemon zest, rosemary, and grated garlic (this will be sort of pasty because the grate garlic makes things sticky)
- On one side of each chicken cutlet, spread ½ the rosemary, garlic, lemon paste
- Roll up each cutlet and wrap with 2 pieces of turkey bacon or ham. Secure with toothpicks
- Season outside of chicken roll up with black pepper (and ½ tsp salt, optional, just to bring out chicken flavor a little)
- Heat 1 tsp EVOO in a skillet over medium heat. Brown chicken on each side
- Once browned, add wine to pan. Shake the pan a little while you are adding the wine and for about 30 seconds afterward.
- Allow to simmer about 10 minutes until chicken is cooked through
- Serve alongside your favorite steamed vegetables