Bacon Wrapped Chicken with Cranberry Port Sauce

Bacon Wrapped Chicken with Cranberry Port Sauce Enlarge Image
Makes:
4 servings
Prep:
20 mins
Bake:
15 mins 350°F
Cook:
20 mins
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Bacon Wrapped Chicken with Cranberry Port Sauce

Ingredients
2
teaspoons chopped fresh thyme
1/2
teaspoon salt
1/2
teaspoon smoked paprika
1/2
teaspoon garlic powder
1/4
teaspoon ground black pepper
4
skinless boneless chicken breast halves
4
slices thick cut bacon
1
tablespoon olive oil
2
tablespoons chopped shallots
1 1/4
cups coarsely chopped fresh cranberries
1
medium golden delicious apple, peeled, cored, and chopped
1/2
cup chicken broth
1/2
cup ruby port or pomegranate juice
1/3
cup seedless red raspberry jam
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
1/4
cup pistachio nuts

Directions

  1. Preheat oven to 350 degrees F. In a small bowl combine thyme, 1/2 teaspoon salt, paprika, garlic powder, and the pepper. Sprinkle chicken breasts with spice mixture. Wrap bacon slices diagonally around chicken breasts and secure with wooden toothpicks.
  2. In a large oven-going skillet, cook chicken breasts in hot oil over medium heat for 5 minutes, turning once. Drain fat. Place skillet with chicken in the oven and bake 15 minutes or until no longer pink (160 degrees F). Place chicken on a serving platter; remove toothpicks and keep warm.
  3. In the drippings, cook and stir shallots for 5 minutes or until tender. Add cranberries, apple, chicken broth, port, jam, pumpkin spice, and 1/4 teaspoon salt. Bring to boiling, Reduce heat and simmer, uncovered, 10 minutes or until thickened and bubbly. Serve with chicken, sprinkle with pistachio nuts.
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