Bacon Wrapped Chipotle Chicken Breast. Wrap chicken breast in a slice or two of bacon depending on size of breast vs. size of bacon. Place wrapped chicken breast onto a non-stick oven safe baking sheet/dish. Cook until completely done, usually takes about an hour, hour and a half.

Season with the dried spices and thyme. Slowly render the fat from the diced bacon in a small saute pan and remove the crisped bacon. Wrap a slice of bacon around each piece of chicken and place on the baking sheet. You can have Bacon Wrapped Chipotle Chicken Breast using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Bacon Wrapped Chipotle Chicken Breast

Prepare 2 of chicken breast; boneless, skinless.
You need 4 slice of wood smoked bacon.
It's 6 oz of chipotle salsa.
You need 1 tbsp of vegetable oil.
You need 1 tbsp of smoked paprika.
It's 1 tbsp of onion powder.
Prepare 2 tsp of garlic powder.
It's 1 tsp of fresh thyme; minced.
You need 1 slice of bacon; diced.
It's 1/2 of yellow or red onion; minced.
You need 1 tbsp of olive oil.
You need 1 of red bell pepper.
Prepare 2 tsp of vegetable oil.
You need 1 clove of garlic; minced.
You need 1 tbsp of apple cider vinegar.
It's 1 tbsp of sugar.
It's 1 tsp of liquid smoke.
Prepare 4 of dried chipotle peppers.
It's 1 tbsp of Worcestershire.
You need 1 of salt and pepper.

Wrap It In Bacon - Start at the tapered end of the chicken and begin wrapping it with the bacon, slightly overlapping each time you loop it around. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Tuck the thinner "tail" of the chicken breast underneath for even. Sprinkle chicken evenly on both sides with thyme mixture.

Bacon Wrapped Chipotle Chicken Breast instructions

Marinate chicken breasts in the chipotle salsa for 4-48 hours if time permits..
Cover dried peppers with just enough boiling water to cover. Cover and steam for 5-10 minutes.
Pat chicken dry. Put a small amount of vegetable oil on the chicken. Wrap each breast with two slices of bacon. Season with the dried spices and thyme..
Slowly render the fat from the diced bacon in a small saute pan and remove the crisped bacon..
Rub the bell pepper with vegetable oil. Place directly on stovetop burner and roast until completely blackened on each side. Place inside a mixing bowl and cover with foil or plastic wrap. Let steam for 5 minutes..
Add onions and sweat until caramelized. Add garlic and cook until fragrant..
Pulse bell pepper, onions, dried peppers, and wet ingredients into a loose paste. Slowly pour the olive oil while blades are spinning. Adjust taste with sugar, salt, and pepper..
Roast at 350° for approximately 35 minutes. Place chicken under broiler very briefly to crisp bacon if necessary. Spread the paste on the chicken during the last ten minutes of cooking..
Variations; brown sugar, bourbon, tequila, cilantro, mustard, maple, agave, cheddar, smoked gouda, goat cheese, cotija, Chihuahua, adobo, cumin, applewood seasoning.

It turns a super boring, please-wake-me-up-when-it's-over piece of poultry into an exciting entree that's sure to impress. The key to this technique is keeping the knife still while creating a nice big pocket in the chicken. This recipe is very adaptable to being basted with your favorite grilling sauce, marinade, chili sauce, or sweet and sour sauce during baking. I applied more chipotle sauce ontop of the bacon, rubbed that in, then sprinkled the onion ontop of the breasts, wrapped in bacon. Place the chicken breasts on the prepared pan.