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Festive Chicken Recipe

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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
TOTAL TIME: Prep: 5 min. + marinating Bake: 50 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 50 min.
MAKES: 2 servings

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

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.

Directions

  1. Wrap two bacon strips around each chicken breast; place skin side down in a shallow glass baking dish and set aside.
  2. 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.
  3. 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.
Originally published as Festive Chicken in Taste of Home February/March 1993, p13

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.

Light-Bodied White Wine

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

Reviews for Festive Chicken

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Reviewed Mar. 19, 2012

"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."

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