Tuesday, September 10, 2013

Bacon-Wrapped Pesto Chicken Breasts (AIP)


Who doesn't love Italian? Ok, I'm part Italian, so maybe it's just in my blood. But who doesn't love bacon? If you said "me," you are definitely in the wrong place! Everything's better with bacon! Especially freshly made pesto and chicken and zoodles. Feeling Italian? Feeling chicken? Feeling pesto-y, bacon-y, chicken-y goodness? Get cooking!

Bacon-Wrapped Pesto Chicken Breasts
2 boneless, skinless chicken breasts, pounded flat or sliced thinly
4 tbsp pesto or AIP-friendly pesto, plus more for garnish
6-8 slices of bacon
Sea salt, to taste

Preheat oven to 400°F. Heat a cast iron skillet or other oven-safe skillet. Season both sides of the chicken breasts with sea salt. Lay flat and spread 2 tbsp of pesto on inside of each breast. Roll up chicken breast carefully. Wrap 3-4 slices of bacon around chicken breast, using the bacon to hold the chicken roll-up tight. Place the chicken into the hot pan with the loose ends of the bacon facing downwards. Cook 2-4 minutes on each side until bacon is starting to crisp. Place the entire pan into the oven. Cook the breasts 15-20 minutes until meat thermometer reads 165°F. Remove from oven and allow to rest 5 minutes. Serve over lightly sauteed pappardelle- or spaghetti-style zoodles. Top with additional pesto for garnish if desired.

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