Bacon-Wrapped Chicken with Pepper Jelly Glaze

Ranch and Cheddar Mashed Potatoes and Roasted Broccoli


  • 2 lb boneless, skinless chicken breasts, halved crosswise
  • 12 slices bacon
  • ⅔ cup red pepper jelly
  • 2 Tbsp Dijon mustard


  1. Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
  2. Wrap each piece of chicken with 2 slices bacon. Cook chicken, in batches if needed, in a large nonstick skillet 3 to 4 minutes per side or until bacon begins to crisp. Transfer to a greased wire rack on a rimmed baking sheet.
  3. Stir together pepper jelly and mustard; brush over chicken. Bake 10 minutes or until bacon is crisp and chicken is done.

Side Dish Ingredients

  • 1 (6.4-oz) pkg Ranch and Cheddar mashed potatoes
  • 1 head broccoli, cut into spears
  • 2 Tbsp olive oil

Side Dish Instructions

  1. Prepare potatoes according to package directions.
  2. Preheat oven to 425°F. Toss together broccoli and oil on a large rimmed baking sheet. Season lightly with salt and pepper. Bake 10 minutes or until browned and crisp.

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