Festive Chicken Recipe

4 1 1
Publisher Photo

Festive Chicken Recipe

Read Reviews
4 1 1
Publisher Photo
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
Recommended: Fig Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 50 min.

Ingredients

  • 4 Jones Dairy Farm Dry-Aged 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 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 each: 537 calories, 30g fat (11g saturated fat), 121mg cholesterol, 3208mg sodium, 20g carbohydrate (18g sugars, 0 fiber), 43g protein.

  • 4 Jones Dairy Farm Dry-Aged 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
  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 thermometer reads 170°, basting occasionally with reserved marinade. Yield: 2 servings.
Originally published as Festive Chicken in Taste of Home February/March 1993, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFestive Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
s_pants User ID: 174050 2061
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."

Loading Image