Bacon-Wrapped Chicken with Green Caesar Dressing
- 2 chicken breast fillets (about 170 g or 6 oz each)
- 2 slices of bacon (about 30 g or 1.1 oz)
- 2 medium potatoes (about 150 g or 5.3 oz each), peeled and sliced
- 1 tbsp olive oil (15 ml or 0.5 fl oz)
- 1 tsp Dijon mustard (5 ml or 0.17 fl oz)
- Salt to taste (approximately 1–2 g or 0.04–0.07 oz)
- 120 ml (1/2 cup) mayonnaise
- 60 ml (1/4 cup) chopped fresh parsley
- 30 ml (2 tbsp) freshly squeezed lemon juice
- 1 clove garlic, minced
1. Preheat your oven to 190°C (375°F).
2. Season the chicken breast fillets with salt on both sides.
3. Wrap a slice of bacon around each chicken breast.
4. In a small bowl, stir together the Dijon mustard and a pinch of salt until smooth.
5. Line a baking sheet with aluminum foil and lightly brush it with olive oil.
6. Place the bacon-wrapped chicken breasts on the prepared baking sheet and spread the mustard mixture evenly over the top of each breast.
7. Bake for 25 to 30 minutes or until the chicken is fully cooked and the bacon is golden and crisp.
8. While the chicken is in the oven, boil the potatoes in salted water until soft when pierced with a fork. Drain and keep warm.
9. For the Green Caesar Dressing:
10. In a mixing bowl, combine mayonnaise, chopped fresh parsley, freshly squeezed lemon juice, minced garlic, and a pinch of salt.
11. Whisk everything together until the dressing is smooth and well blended.
12. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
13. Serve the bacon-wrapped chicken hot with the boiled potatoes and a generous portion of green Caesar dressing on the side. Be careful when removing the chicken from the oven, as the baking sheet will be hot.
- oven
- baking sheet
- aluminum foil
- olive oil
- salt
- potatoes
- pot
- colander
- cutting board
- knife
- whisk
- bowl
- spoon
- refrigerator
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