Pepper Jelly Bacon Wrapped Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut in half crosswise
- 12 slices bacon
- 11 oz jar red pepper jelly
- 3 tbs dijon mustard
- salt and pepper
Instructions
- Preheat oven to 425𝆩
- Place one piece of chicken into a gallon size zip-top bag and pound to an even thickness using the heal of your hand or a meat mallet. Season lightly with salt and pepper. Repeat for each piece of chicken.
- Wrap each piece of chicken with 2 slices of bacon, using toothpicks to secure bacon if needed.
- In large nonstick skillet, cook 3-4 minutes per side or until bacon begins to crisp. Transfer chicken to a greased wire rack placed on top of a foil-lined rimmed baking sheet.
- Stir together pepper jelly and mustard. Reserve 1/2 cup. Brush remaining jelly mixture over chicken. Bake 15-25 minutes or until bacon is crisp and chicken reaches an internal temperature of 165𝆩
- Serve chicken with reserved jelly mixture.
