Bacon-Wrapped Chicken with Rhubarb Chutney

local_grocery_store Ingredients

• 4 Chicken breasts, boneless, skinless
• 8 slices Bacon, thinly sliced
• 4 stalks Rhubarb, trimmed and diced
• 1/2 Red onion, finely chopped
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Brown sugar, packed
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 2 tablespoons Olive oil

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if needed.
3. 3.Heat olive oil in an oven-safe skillet over medium-high heat. Add the bacon-wrapped chicken and sear on all sides until the bacon is crispy.
4. 4.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
5. 5.While the chicken is baking, prepare the rhubarb chutney. In a saucepan, combine the diced rhubarb, red onion, apple cider vinegar, brown sugar, ground ginger, ground cinnamon, salt, and black pepper. Cook over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb is tender and the mixture has thickened.
6. 6.Remove the toothpicks from the chicken and serve hot with the rhubarb chutney on the side.
7. 7.Enjoy this delicious bacon-wrapped chicken with tangy rhubarb chutney!

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the chicken breasts in your favorite marinade for 1-2 hours before wrapping them with bacon.
• chevron_rightIf you don't have an oven-safe skillet, you can transfer the seared chicken to a baking dish before baking in the oven.
• chevron_rightFeel free to adjust the sweetness and tartness of the chutney by adding more or less brown sugar and apple cider vinegar, according to your taste.