Dinner, Main Dish, Poultry
8 slices bacon
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon minced garlic
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
2 Roma tomatoes
2 tablespoons chopped red onion
1 bunch fresh thyme
1. Preheat the oven to 400 degrees and then partially cook the bacon by laying the slices on a baking sheet and baking for about 10 minutes. Transfer bacon to paper towels to drain. (You may use pre-cooked, store bought bacon and skip this step, though I find them thin and overly smoke flavored.)
2. Place chicken breasts in a large bowl and cover with olive oil, garlic, salt and pepper. Toss all to coat.
3. Transfer coated chicken breasts to a clean baking sheet and wrap each in 2 slices of bacon. The easiest way to do this is to crisscross the bacon, forming an X across the top of the breast, and tucking the ends of the bacon underneath the breasts.
4. Cut ends off Roma tomatoes and discard. Then cut each tomato into 2 thick slices.
5. Sprinkle chopped red onion evenly over chicken breasts, and then top each with a large sprig of thyme. Place 1 slice of the tomato in the center of each breast to hold the thyme in place. Bake in the 400 degree oven about 30 minutes, or until chicken is thoroughly cooked with an internal temperature of at least 180 degrees.
George’s Tips | Gently pull the sprigs of thyme out from under the tomato before eating. I simply explain this to my guests after serving, as they make a far nicer presentation intact.
Variation | Skip step 1 and try substituting prosciutto (thin sliced, Italian ham) in place of the bacon, and fresh basil in place of the thyme!
calories:315 |fat: 15g|protein: 41g| fiber: 1g|net carbs: 2g