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

Chicken breast wrapped in kosher beef bacon is an easy way to make a plain weeknight protein look like a special-occasion main. The beef bacon crisps in the oven and bastes the chicken as it cooks, so the meat stays juicy while the outside turns smoky and golden. The seasoning is simple: garlic powder, sweet paprika, black pepper and a little salt, because the beef bacon brings most of the flavor.

Tips for Crispy Beef Bacon

Beef bacon (sometimes sold as beef fry or facon) is leaner than the pork bacon most recipes are written for, so it takes a little longer to crisp. Pound the chicken breasts to an even thickness first so they cook at the same rate as the bacon. Wrap each breast snugly with two slices, tuck the ends underneath, and secure them with toothpicks so they don’t unravel in the oven. Count your toothpicks going in and coming out so none end up on a plate.

Kosher Notes

This is a meat (fleishig) recipe. Look for beef bacon with a reliable hechsher, and keep the side dishes pareve or meat. Roasted vegetables, rice or a green salad with a vinaigrette all work, but skip butter- or cream-based sides. Turkey bacon is a good substitute if beef bacon is hard to find.

Serving and Storing

It’s an easy Shabbat dinner main because it needs no last-minute attention: wrap the chicken earlier in the day, refrigerate, and bake before candle lighting. The recipe doubles or triples without any changes to the method. Leftovers keep for up to 3 days in the fridge; reheat in a 350°F oven for 10 to 12 minutes so the bacon stays crisp.

Kosher Beef Bacon Wrapped Chicken Breast - Crispy & Juicy

Tender chicken breast wrapped in crispy beef bacon creates an impressive yet simple kosher dinner that's perfect for Shabbos or weeknight meals.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 385

Ingredients Method Notes

Ingredients

4 boneless, skinless chicken breasts about 6 oz each, pounded to even thickness
8 slices kosher beef bacon or beef facon
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon black pepper freshly ground
1/2 teaspoon kosher salt
2 tablespoons olive oil
8 wooden toothpicks

What I use for this recipe

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Method

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Place chicken breasts between plastic wrap or parchment paper. Using a meat mallet, gently pound to even 3/4-inch thickness.
In a small bowl, combine garlic powder, paprika, black pepper, and salt. Season both sides of chicken breasts with this mixture.
Heat olive oil in a large oven-safe skillet over medium heat. Add beef bacon slices and cook for 3-4 minutes until they start to crisp but are still pliable. Transfer to paper towels.
Wrap each chicken breast with 2 slices of the partially cooked beef bacon, overlapping slightly. Secure with toothpicks.
Place wrapped chicken breasts in the same skillet, seam side down. Sear for 2-3 minutes until bacon is golden.
Flip chicken carefully and sear the other side for 2-3 minutes.
Transfer the skillet to the preheated oven and bake for 18-22 minutes, until chicken reaches internal temperature of 165°F (74°C).
Let rest for 5 minutes before removing toothpicks and slicing to serve.

Notes

Make sure to check that your beef bacon is certified kosher. If you can't find beef bacon, turkey bacon works as a substitute. Store leftovers in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10-12 minutes.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 22g 28%

Saturated Fat 8g 40%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 680mg 30%

Dietary Fiber 0g

Total Sugars 1g

Protein 42g 84%

Kosher Beef Bacon Wrapped Chicken Breast – Crispy & Juicy

Tips for Crispy Beef Bacon

Kosher Notes