I was looking for something different to do for dinner last night, and decided to take a punt and wrap some chicken breasts we had in bacon and oven roast them.
Oh my God how good did it turn out!! Beautiful juicy chicken, with bacon! The only thing to improve it a bit would be to work out a nice sauce to go with it I think.
I’d consider myself a half-decent home cook, (nothing like a chef or anything) I like to experiment from time to time to try and spice up a variation to the old meat and three veg meal, and this was one of my better successes. (I think I’ll add it into my ‘specialities’ along with my Rissoles). Even though the concept is not new, I just winged without a recipe or anything.
Just wanted to share 
Sounds great. I wish it were really possible for you to share it in the physical sense. Now you have me hungry for chicken and bacon. Or just plain bacon, even.
A good sauce for that would be a mornay. Cheesy cream sauce, basically. We just did a bacon and portobello stuffed chicken breast with a smoked Gouda mornay sauce as a special, and it flew out the door… 40 or 50 pounds of chicken in a week.
A local restaurant makes a variation on that that’s easy to make and amazing. Cut the chicken breasts into strips, wrap them around some monterey jack cheese and a jalapeno slice or two, then wrap the entire ball with bacon. Use enough bacon to completely cover the chicken (usually 2 slices). Don’t make the balls too big, they should be maybe 2 1/2 - 3" in diameter so they’ll cook right. Pin a couple toothpicks in them to hold it all together, and either fry, grill, or bake. If you bake them be sure to use a rack so they don’t get soggy in their own grease.
Slice them up and serve them on tortillas with the same fixings you’d use on fajitas. Die happy (likely of a heart attack).
I just clipped a recipe that calls for pancetta but there’s a note that says you can sub thinly sliced bacon. You put sage leaves on the chicken before you wrap it. You wrap the pieces tightly in plastic wrap and chill overnight and then pan roast them. It sounds as if maybe the chilling could be skipped, but you could add the sage if you were looking for a variation.
I’m going to prep them tonight to cook for tomorrow night’s dinner.
I make those too, but top them with a slice of tomato and provolone for the last few minutes of cook time. Yum nom nom om nom nom!
Cut a pocket in the breast- shove in cheese, wrap with bacon.
I’ve done it, on various occasions, with cheddar, cream cheese mixed with garlic or herbs, mozzarella and goats cheese. All good.
I’ve done chicken and bacon with:
Asparagus and a creamy white wine sauce
Honey mustard
Balsamic vinegar and maple syrup
Tomato and rosemary
Sweet chilli
All worked out great.
Lots of options, just depends what you feel like and what you have in the storage cupboards of your kitchen.