Bacon Wrapped Chicken with Cranberry Port Sauce
teaspoons chopped fresh thyme
teaspoon smoked paprika
teaspoon garlic powder
teaspoon ground black pepper
skinless boneless chicken breast halves
slices thick cut bacon
tablespoon olive oil
tablespoons chopped shallots
cups coarsely chopped fresh cranberries
medium golden delicious apple, peeled, cored, and chopped
cup chicken broth
cup ruby port or pomegranate juice
cup seedless red raspberry jam
teaspoon pumpkin pie spice
cup pistachio nuts
- 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.
- 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.
- 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.