Bacon. ’nuff said.
I love a good meal with bacon in it, although I wouldn’t call myself a crazy fan, like some people out there. Although I have been using it in my cooking more often recently. Bacon really does add amazing flavor to things like chili, soups and omelets (and Matt is definitely not complaining).
This particular meal is one I would make on special occasions- it’s really easy to make but extremely filling and involves a lot of bacon. And with that said, I dedicate this dish to all you bacon lovers out there.
Bacon Wrapped Chicken and Leeks
- 2 Boneless, skinless chicken breasts
- 2 Leeks
- About 8 strips of bacon
- Olive oil
- 1 Tablespoon thyme
Preheat your oven to 400 degrees.
Slice the light green part of the leeks (discard the dark green section) into thin rounds.
Line a baking dish with foil, leaving extra foil on both sides (you will soon cover the leeks with foil as they bake).
Toss the sliced leeks, thyme, pepper, and a splash of olive oil into the lined baking pan. Stir until the seasonings and oil are spread out.
Season the chicken breasts with pepper and wrap them in about 4 strips of bacon each (depending on how big the pieces are). Lay the chicken on top of the leeks. Curl the extra foil over the leeks so they don’t burn while baking.
Bake for about 30 minutes, until the chicken is fully cooked. Serve the chicken on top of the leeks and enjoy!