Bacon Wrapped Chicken

This Stride favorite began with a recipe from Practical Paleo. I kept the author's original recipe for seasoning the chicken, but tripled the amount of spice to give it the flavor we love!

Bacon Wrapped Chicken

10 slices bacon
1/2 tablespoon chipotle powder
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 tablespoon sea salt
3/4 teaspoon cinnamon
3/4 teaspoon black pepper
4 large chicken breasts (about two pounds)

Prepare a broiler pan by spraying it with nonstick spray. Preheat the oven to 375 degrees F.

In a large skillet, partially cook the bacon over medium heat until no longer raw but yet not completely cooked, about two minutes per side. Set aside on a paper towel-lined plate. (don't worry: the bacon will finish cooking when you wrap it around the chicken and put it in the oven).

Prepare the spice mixture by combining chipotle powder through black pepper in a small bowl. Set aside.

Cut each chicken breast into three pieces of approximately the same size/weight.

Sprinkle the spice mixture evenly over all sides of the chicken. Wrap each chicken piece with bacon. If you don't have enough bacon to wrap each chicken piece entirely, then simply drape a slice of bacon over the top of the chicken. This will allow the bacon fat to soak into the chicken and keep the chicken from getting dried out. Evenly space the bacon wrapped chicken on the broiler pan.

Cook at 375 degrees for about 35-40 minutes or until the chicken's internal temperature reaches 165 degrees F. Use a meat thermometer to be safe (undercooked chicken = yuck)!