Does anyone else remember when there was supposed to be a bacon shortage this year? Is that still a thing? Anyways, I don't usually eat red meat but, let's face it, pork truly is the "other white meat" so generally I can handle it pretty well. However, it's pretty greasy so portioning is key when eating bacon. This recipe incorporates that portioning, but also allows you to truly enjoy the incredible taste that we all love... bacon! With protein-heavy meals, I like to have a side dish of a small salad or veggies/fruit! Gluten and dairy free as always.
(Even with some foods that you would never think would have gluten or dairy in them, always always check ingredients!)
Kath's Bacon-Wrapped Chicken
2 boneless, skinless chicken breasts
8 bacon strips
1/2 cup red wine
2 tsp Becel Vegan margarine, melted
1/4 cup ketchup
1/8 tsp hot sauce
1/4 cup medium salsa
1/8 tsp Chinese 5 Spice Powder
1 tbsp garlic powder
1/2 tbsp onion powder
1 tsp rosemary
1/4 tsp paprika
1/4 tbsp cumin
dash of cayenne
Wrap each chicken breast with 4 strips of bacon. If needed, keep bacon strips in place with toothpicks. Spray frying pan with cooking spray or use olive oil and turn heat to medium. Place wrapped chicken breasts in oil and cook, turning often. Remember to watch out for bacon spits!
In medium-sized bowl, combine the remaining ingredients thoroughly. After the chicken has cooked for 7-8 minutes, pour in red wine mixture, reduce heat to simmer and cover.
Chicken should simmer for about 20-25 minutes or until cooked through. Be sure to turn chicken every so often to ensure that the bacon gets cooked evenly.
Once chicken is cooked through, serve and use spoon to evenly coat remaining wine mixture over chicken. Enjoy!!