Honey-Cured Bacon-Wrapped Chicken Breast with Maple Glaze

Honey-Cured Bacon-Wrapped Chicken Breast with Maple Glaze


  • 2 boneless, skinless chicken breasts
  • 4-6 slices of thick-cut honey-cured bacon (depending on the size of the chicken breasts)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • Salt and black pepper, to taste
  • Olive oil, for searing


  1. Preheat your oven to 375°F (190°C).

  2. In a small bowl, mix together the honey, Dijon mustard, and maple syrup to create a glaze. Set it aside.

  3. Season both sides of the chicken breasts with salt and black pepper.

  4. Wrap each chicken breast with 2-3 slices of honey-cured bacon, securing the ends with toothpicks or kitchen twine if needed.

  5. Heat a skillet or oven-safe pan over medium-high heat with a drizzle of olive oil. Once hot, add the bacon-wrapped chicken breasts and sear them for 2-3 minutes on each side until the bacon is partially cooked and lightly browned.

  6. Brush the chicken breasts with the honey-mustard-maple glaze, making sure to coat them evenly.

  7. Transfer the pan to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy and caramelized.

  8. During the last 5 minutes of cooking, you can brush on more glaze for extra flavor.

  9. Remove the bacon-wrapped chicken from the oven and let it rest for a few minutes before serving.

  10. Slice the bacon-wrapped chicken into medallions and drizzle any remaining glaze over the top.

  11. Serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

This dish combines the smokiness of the honey-cured bacon with the sweet and tangy flavors of the honey-mustard-maple glaze, creating a perfect balance of flavors. It's a decadent and savory meal that's sure to impress your family or guests. Enjoy!

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1 comment

Can these be printable?

Paula Rosinski

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