Written by Kate Tietje and updated by Sarena-Rae Santos in October of 2023.
I came up with this recipe when a friend visited. It was delicious. She said, “I hate chicken, but I love this!” The juicy, marinated chicken blended perfectly with the smoky bacon, creamy cheese, fresh tomatoes, and sweet basil. It was a perfect summer meal. I served it with fresh green beans I’d briefly sauteed in the chicken pan. This is also a wonderful grain-free meal!
In the years since, I have made this many times. It’s truly a simple, smoky, delicious meal! In the photos, one of the side dishes is broccoli cheese rice — also delicious. As of 2022, I have six children (half of whom are tweens and teens and eat a lot), so I at least double the recipe. Plus, I like to have leftovers for the next day’s lunch — and it’s just as good!
Bacon-Wrapped Chicken with Italian Salsa
Ingredients:
Chicken
- Chicken marinade (replace marjoram with basil)
- 2 lbs. chicken breast, thinly sliced
- 6 – 8 slices of bacon
- 6 – 8 thin slices of Gruyere cheese
Italian Salsa
- 6 Roma tomatoes, chopped
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/4 cup white onion, chopped
- 6 fresh basil leaves, chopped
- juice of 1/2 lemon
Directions:
Step 1: First, mix up the marinade, place the chicken breasts in it, and set it in the fridge. Chicken should marinate for at least 2 hours; overnight is better.
Step 2: Mix all ingredients for salsa together in a medium bowl, cover, and place in the fridge.
Step 3: Take the chicken out of the fridge about an hour before you want to eat. Wrap 1 – 2 slices of bacon around each piece (depending on size).
Step 4: Fry chicken in a medium pan until the bacon is mostly cooked, about 5 – 8 minutes per side (no need to add oil; the bacon will create the grease needed).
Step 5: Place all chicken in a baking pan and top with Gruyere cheese.
Step 6: Place chicken in the oven at 350ºF for about 20 minutes to finish cooking.
Step 7: To serve, top with Italian salsa or place salsa on the side. Serves about 4.
Bacon-Wrapped Chicken with Italian Salsa
Ingredients
Chicken
- chicken marinade
- 2 lbs. chicken breast thinly sliced
- 6-8 slices bacon
- 6-8 slices Gruyere cheese thinly sliced
Italian Salsa
- 6 Roma tomatoes chopped
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/4 cup white onion chopped
- 6 fresh basil leaves chopped
- 1/2 lemon juiced
Instructions
- First, mix up the marinade, place the chicken breasts in it, and set it in the fridge. Chicken should marinate for at least 2 hours; overnight is better.
- Mix all ingredients for salsa together in a medium bowl, cover, and place in the fridge.
- Take the chicken out of the fridge about an hour before you want to eat. Wrap 1 – 2 slices of bacon around each piece (depending on size).
- Fry chicken in a medium pan until the bacon is mostly cooked, about 5 – 8 minutes per side (no need to add oil; the bacon will create the grease needed).
- Place all chicken in a baking pan and top with Gruyere cheese.
- Place all chicken in a baking pan and top with Gruyere cheese.
- To serve, top with Italian salsa or place salsa on the side.
This sounds delicious! I will definitely have to try it out. We usually just marinate the chicken and then cook it through in the skillet. It’s quick and easy and tasty. I’d grill it, but we don’t have a grill!
Oh no! Where is the chicken marinade? Totally wanted to make this. Broken link! Ah!
Becky,
Sorry, here's the right link: https://mam.stage.earthley.com/2009/11/5/recipe-collection-chicken-marinade/ It is yummy and great in the summer, esp. in the late summer when there are fresh tomatoes!