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Festive Chicken Recipe

I hate to fall into a mealtime rut, so I'm always trying something new. This chicken is a wonderful dish when there's only tow at the table. Bacon, soy sauce and spices add lively flavor.—Dorothy Pritchett, Wills Point, Texas

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Festive Chicken Recipe

Prep: 5 min. + marinating Bake: 50 min.

Yield: 2 Servings

5 50 55

Ingredients

4 bacon strips
2 bone-in chicken breast halves with skin (8 ounces each)
3/4 cup soy sauce
6 tablespoons sugar
3 garlic cloves, minced
2-1/4 teaspoons ground ginger
1/8 teaspoon paprika
3 to 4 drops hot pepper sauce

Directions

Wrap two bacon strips around each chicken breast; place skin side down in a shallow glass baking dish and set aside.
In a small bowl, combine the remaining ingredients. Pour 2/3 cup marinade over chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Bake at 325° for 50-60 minutes or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 2 servings.

Nutritional Facts 1 chicken breast half equals 537 calories, 30 g fat (11 g saturated fat), 121 mg cholesterol, 3,208 mg sodium, 20 g carbohydrate, trace fiber, 43 g protein.

Originally published as Festive Chicken in Taste of Home February/March 1993, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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(1-1) of 1 reviews

Reviewed on Mar. 19, 2012 by s_pants

I used boneless skinless breasts; I thought the marinade had a good flavor, but seemed a little salty (my husband disagreed about the saltiness) and I even used reduced-sodium soy sauce. Maybe next time I'll use reduced-sodium bacon, too.