Bacon-wrapped Chicken

I believe that, for most recipes, "bacon makes it better"!  So, when I saw a recipe for bacon-wrapped chicken, I knew I had to try it.

Since my discovery of the recipe, I have made this dish often.  It is always a hit at potlucks.  Just place in the crockpot on the keep warm setting.  To serve as an appetizer, you can cut the chicken into three strips and put a toothpick into each piece.  

Here is the recipe (adapted from this recipe)

Bacon-wrapped Chicken

2.5 pounds chicken breasts (about 4 ounces each chicken breast.  I use a box of Schwan's chicken breasts)

20 thin slices bacon (thick does not work as well to wrap around the chicken strips)

1/4 cup honey

1 Tablespoon plus 1 teaspoon lemon juice

1 Tablespoon brown mustard

Fresh ground black pepper

Preheat your oven to 400 degrees.  Cut each piece of chicken lenghtwise into two strips.  Wrap each piece of chicken with a  strip of bacon.  (Tip: I do this with the chicken still partially frozen.  It's easier to cut and also to wrap the bacon around the chicken.)  Place the chicken on a 15 by 10 inch jelly roll pan.  Mix honey, lemon juice and mustard in a small bowl.  Grind black pepper over the top of the chicken and brush with half of the prepared sauce.  Bake for 15 minutes.  Remove from the oven, and use tongues to flip the chicken pieces over.  Grind more pepper over the chicken, and brush with the remaining sauace.  Bake for 13 to 15 more minutes or until bacon is done to the desired amount.  Serve immediately or place in a crockpot on the keep warm setting until ready to serve.