Bacon Wrapped Mustard Chicken- Gluten Free
Bacon Wrapped Mustard Chicken
There is just something wonderful about mustard and chicken! With my craving for bacon, this turned out to be the best combination to satisfy my cravings!
Ingredients
2 lbs chicken (I like chicken tenders because you can coat more of it’s surface for flavor and they are easier to wrap. However you could do 1/2 chicken breasts instead.)
approximately 1 1/2 pounds bacon lightly cooked (you want enough bacon to be able to wrap all of your chicken)
2 tsp seasoned salt
1/4 tsp onion powder
1/2-1 tsp ground mustard
1 tsp parsley
1/4 tsp pepper
Large Ziploc baggie
Directions
Preheat oven to 350 degrees.
9×13 baking dish- sprayed with non-stick spray
Lightly cook bacon so it has a little color but isn’t crispy. You need to be able to wrap it around the chicken without it breaking.
In a small bowl mix together all the spices.
Place chicken in large baggie. Add spices to baggie and shake.
When the chicken is coated wrap in bacon and place in baking dish.
Bake for 35 min- covered
Uncover and bake for 10-12 more minutes or until chicken is cooked all the way through.
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Eat as is or dip in a honey mustard sauce. My favorite is Baby Ray’s Honey Mustard.
Bacon Wrapped Mustard Chicken- Gluten Free
Ingredients
- 2 lbs chicken
- approximately 1 1/2 pounds bacon lightly cooked you want enough bacon to be able to wrap all of your chicken
- 2 tsp seasoned salt
- 1/4 tsp onion powder
- 1/2-1 tsp ground mustard
- 1 tsp parsley
- 1/4 tsp pepper
- Large Ziploc baggie
Instructions
- Preheat oven to 350 degrees.
- x13 baking dish- sprayed with non-stick spray
- Lightly cook bacon so it has a little color but isn't crispy. You need to be able to wrap it around the chicken without it breaking.
- In a small bowl mix together all the spices.
- Place chicken in large baggie. Add spices to baggie and shake.
- When the chicken is coated wrap in bacon and place in baking dish
- Bake for 35 min- covered
- Uncover and bake for 10-12 more minutes or until chicken is cooked all the way through.
The first step is to put some wooden skewers into some water to soak. This keeps them from splintering when you put the bacon on the skewer.
You need a cookie sheet covered with aluminum foil. Place a cooling rack in the bottom of the cookie sheet and spray with a non-stick cooking spray.
I use a spoon to put the brown sugar on the bacon and then pat it down, turn it over and do the same thing to the other side. I slide the bacon between my fingers as I twist it onto the skewer and this dislodges any big chunks. Some of the brown sugar will drip off during the cooking and will make a smokey mess. Make sure you use tin foil or something that can easily be thrown away after cooking! Use your overhead vent fan during cooking because the brown sugar does burn and smoke a bit.
I make our omelets more like a pancake. A couple of Tablespoons of olive oil or coconut oil in frying pan. We use 3 beaten eggs and load it up with things like: red pepper, green pepper, onion, green onion, mushrooms, ham, turkey. When egg is firm on the bottom, I flip it over to cook the other side. On the already cooked side, I add cheese. We like to experiment with different cheeses. By the way, Asiago cheese is quite good and I use a mixture of different cheeses together, but use your favorite! On top of the cheese put chopped tomatoes and avocado.
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