Bacon-Wrapped Rosemary Garlic Chicken with Lemon

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

Ingredients

• 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)

Directions

1. Slice chicken breast lengthwise so you create 2 cutlets
2. 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)
3. In a small bowl, combine lemon zest, rosemary, and grated garlic (this will be sort of pasty because the grate garlic makes things sticky)
4. On one side of each chicken cutlet, spread ½ the rosemary, garlic, lemon paste
5. Roll up each cutlet and wrap with 2 pieces of turkey bacon or ham. Secure with toothpicks
6. Season outside of chicken roll up with black pepper (and ½ tsp salt, optional, just to bring out chicken flavor a little)
7. Heat 1 tsp EVOO in a skillet over medium heat. Brown chicken on each side
8. Once browned, add wine to pan. Shake the pan a little while you are adding the wine and for about 30 seconds afterward.
9. Allow to simmer about 10 minutes until chicken is cooked through
10. Serve alongside your favorite steamed vegetables