Recipe: Perfect Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes

Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes. Thick, Wright® Brand Naturally Hickory Smoked Bacon wrapped around chicken drums baked on a sheet pan with a handful of baby red potatoes, spices and fresh herbs. Five minutes of prep and this chicken dinner will be ready within the hour. The bacon is slightly crispy, the chicken drum is moist and the potatoes are soft.

Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes step by step. Cut the red potatoes in small quarters. Rinse the potatoes and put in a large casserole dish and coat with olive oil and Italian seasoning. You can cook Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes

1. Prepare 4 of chicken breast.
2. Prepare 1 lb of applewood smoked thickcut bacon.
3. Prepare 1 cup of Slap ya momma seasoning.
4. It's 1/3 cup of brown sugar.
5. You need 1/2 cup of favorite bourbon.
6. You need 1 1/2 tablespoon of Italian seasoning.
7. It's 1 tablespoon of olive oil.
8. You need 1 lb of Red potatoes.

Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish. Arrange chicken on rack; transfer potatoes, cut side down, to skillet. Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken.

Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes instructions

1. Cut the red potatoes in small quarters. Rinse the potatoes and put in a large casserole dish and coat with olive oil and Italian seasoning. Bake in the oven at 450 degrees for roughly 10 minutes or until the potatoes start to turn golden brown.
2. Take chicken breast and flatten out with meat tenderizer.
3. Coat both sides of the chicken breast with Slap Ya Momma seasoning and set to the side.
4. Mix the Bourbon and brown sugar together cover the bacon.
5. Roll the chicken breast and wrap with bacon.
6. Put in the smoker at 250 degrees and cook for 2 1/2 hours or until the chicken's internal temperature is at 165-167 degrees (i smoked with apple wood) use your preference. Remember with wood smoke with poultry less is more when it comes to smoke..
7. Once done let rest for about ten minutes to let the juice set in the meat..

Coat the potatoes in cooking spray and season with salt and pepper. Wrap each chicken piece in a rasher of bacon, trying to cover as much of the chicken as possible. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish. Place chicken breasts on a plate. Rub with half of the dry mixture.