Recipe By Peach

BACON WRAPPED CHICKEN

INGREDIENTS: 
3-4 BONELESS CHICKEN BREAST 
1 PKG BACON (I USE OSCAR MAYER) 

MARINADE: 
1 CUP BEEF or CHICKEN BROTH 
GARLIC SALT TO TASTE (1/2 - 1 TBL) 
1 TEASPOON SALT 
DASH BLACK PEPPER 
1 TBL DRIED BASIL 
1 TBL DRIED PARSLEY 

PREP: 
TRIM FAT FROM CHICKEN. 
CUT EACH BREAST INTO 6-8 CHUNKS 
PLACE CHICKEN INTO AIRTIGHT BOWL WITH LID 
ADD DRY MARINADE INGREDIENTS ONTO 
TOP OF CHICKEN AND TOSS TO EVENLY COAT. 
POUR ON BROTH OVER CHICKEN AND 
ALLOW TO MARINADE WITH LID IN FRIG 
For AT LEAST 1 HOUR. 

PREHEAT OVEN TO 375* 
DRAIN LIQUID FROM CHICKEN (DO NOT RINSE) 
WRAP EACH PIECE OF CHICKEN WITH A SLICE 
OF BACON (YOU MAY ALSO USE HALF A SLICE) 

BAKE USING BROILER PAN FOR 20 MINUTES. 
THEN TURN CHICKEN & BAKE ANOTHER 20 MINUTES 
THEN BROIL EACH SIDE FOR 2-4 MINUTES 
TO BROWN BACON 

SERVE & ENJOY