Bacon-Wrapped Chicken with Pepper Jelly Glaze
Garlicky Mashed Potatoes and Broccoli
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Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 12 slices bacon
- ⅔ cup red pepper jelly
- 2 Tbsp Dijon mustard
Instructions
- 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.
- 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.
- 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 (24-oz) pkg refrigerated gluten-free mashed potatoes
- ½ cup butter, divided
- 4 cloves garlic, minced
- 1½ lb broccoli, cut into spears
Side Dish Instructions
- Cook potatoes according to package directions.
- Melt ¼ cup butter in a skillet over medium heat. Add garlic to skillet; sauté 2 minutes; stir into mashed potatoes.
- Meanwhile, steam broccoli in a steamer basket over simmering water 5 minutes or until crisp-tender. Transfer to a bowl. Toss with ¼ cup butter, and season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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