Bacon-Wrapped Chicken with Rhubarb Chutney
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- Serves 4
- Cooks in 50 mins (20m prep + 30m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Bacon rhubarb | Main dish
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 375°F (190°C).
- 2.Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if needed.
- 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.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
- 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.Remove the toothpicks from the chicken and serve hot with the rhubarb chutney on the side.
- 7.Enjoy this delicious bacon-wrapped chicken with tangy rhubarb chutney!
lightbulb_outline Tips
- For extra flavor, marinate the chicken breasts in your favorite marinade for 1-2 hours before wrapping them with bacon.
- If you don't have an oven-safe skillet, you can transfer the seared chicken to a baking dish before baking in the oven.
- Feel 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.