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Easy Kosher ‘Bacon’ Wrapped Chicken Breast with Turkey Bacon

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, onion powder, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Turkey bacon-wrapped chicken breasts are juicy inside with a crispy, smoky wrap. The chicken is seasoned with garlic, onion powder, paprika and thyme, wrapped in turkey bacon and baked until golden.

Getting It Right

Pound the chicken to an even thickness so it cooks evenly. Wrap each breast snugly with two slices of turkey bacon, tucking the ends underneath. Bake on a rack at high heat so the bacon crisps; a minute under the broiler at the end helps. Cook until the chicken reaches 165°F.

Kosher Notes

This is a meat (fleishig) recipe. Turkey bacon makes a kosher alternative to pork bacon. Kosher chicken is salted during koshering, and turkey bacon is salty too, so use a light hand with salt.

Leftovers

Leftovers keep for 3 days; reheat in a 350°F oven. Smoked paprika in the seasoning adds extra smokiness.

Easy Kosher ‘Bacon’ Wrapped Chicken Breast with Turkey Bacon
Transform ordinary chicken breasts with crispy turkey bacon wrapping that delivers all the smoky flavor while staying completely kosher.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 8 slices turkey bacon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves optional

What I use for this recipe

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Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place turkey bacon slices on the prepared baking sheet and bake for 5-7 minutes until they just start to render fat but are still flexible. Remove and set aside to cool slightly.
  3. Meanwhile, pat chicken breasts dry with paper towels. If any breast is particularly thick (more than 1 inch), gently pound it to even thickness.
  4. In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub chicken breasts all over with olive oil, then season evenly with the spice mixture.
  5. Wrap each chicken breast with 2 slices of the partially cooked turkey bacon, overlapping slightly and tucking the ends underneath. Secure with toothpicks if needed.
  6. Place wrapped chicken breasts on a clean baking sheet. Bake for 20-25 minutes until internal temperature reaches 165°F (74°C) and turkey bacon is crispy.
  7. Let rest for 5 minutes before serving. Sprinkle with fresh thyme if using. Remove toothpicks before serving.

Notes

Storage: Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for best results. The turkey bacon may lose some crispness when reheated. For extra flavor, try adding a pinch of smoked paprika to the seasoning blend.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 680mg 30%
Dietary Fiber 0g
Total Sugars 1g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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