This has become one of our favorite recipes. While visiting my cousin in the UK, she made this for us and it was so delicious that I had to bring the recipe “across the pond”.
If you love bacon (and how could you not), this is the recipe for you. The smokiness from the bacon combined with the tangy sauce is heavenly!
We used boneless, skinless chicken breasts, but I think that chicken thighs would be even juicier. Next time we will try thighs.
This dinner pairs really well with a nice full-bodied wine like a Cabernet Sauvignon. Our “go-to” is either Pride, Chappellet or Titus. Add some smashed potatoes or rice and a green veggie and this is just perfect!
It would probably be an easy recipe to make for a crowd if you were to double the recipe.
Across The Pond Hunter's Chicken
- December 10, 2019
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- 4 large chicken breasts (boneless, skinless or 8 chicken thighs)
- 6-8 slices bacon (we used 4 slices of Neuske's Applewood Smoked bacon)
- 2 ounces grated cheese (we used sharp cheddar)
- For the sauce:
- 4 tablespoons tomato paste
- 4 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire Sauce
- 4 ounces water (we used only 2 ounces to make a thicker sauce)
- 2 teaspoons smoked paprika (we used one due to the addition of the smokey bacon)
- Step 1
- Heat oven to 400 degrees
- Step 2
- Wrap bacon around the chicken breasts and cook in the oven for 15 minutes depending on the size of the breasts
- Step 3
- Mix sauce ingredients in a small saucepan and cook down slightly
- Step 4
- Remove chicken from oven and pour the sauce over the chicken
- Step 5
- Cook for an additional 15 minutes or until cooked through (these were some very large breasts)
- Step 6
- Sprinkle cheese on top and cook until cheese is melted
- Step 7
- NOTE: in the original recipe you add the sauce at the end. The first time I made this, I did not follow the recipe exactly and modified it a bit. We liked the sauce thickened and flavoring the chicken during the baking process. Adding the sauce earlier made this perfect for our taste