I like to cook healthy food and the problem with bacon is that it just not healthy! One of the good thing about bacon is that it's so packed with flavor that a little goes a long way. So when I say that I baked this chicken breast covered in bacon all I really did was to cover each chicken breast with one piece of bacon. That's not so bad, is it? The Caribbean spice rub I made for this recipe is a great spice mixture to have on hand through the warm months. It not only works well with chicken, but also with fish and pork. The black bean salsa pictured is a quick easy recipe I like to make often. Here is the link to the black bean salsa recipe I posted a few months ago, the only difference is that I've added one cup of cooked corn to the salsa seen above.
Caribbean Roasted Chicken with Bacon
2 boneless, skinless half chicken breasts
2 slices of uncooked bacon
1 lime, or lime juice
Caribbean Spice Rub
3 Tbsp brown sugar
2 Tbsp ground coriander
1 Tbsp garlic powder
2 Tbsp ground ginger
1 Tbsp ground allspice
1/2 tsp ground cinnamon
1 Tbsp ground black pepper
1 tsp crushed red pepper
3 Tbsp sea salt
• For the spice rub, mix all of the ingredients together well and store in an air-tight container. Will keep well in a dark cupboard for up to 3 months
• Pound out the breast to tenderize it and thin it out a bit
• "Rub" the chicken breasts liberally with the Caribbean spice rub, place in a covered bowl and refrigerate. Let it marinade for at least a half hour, or up to 24 hours
• Pre-heat your oven to 350 degrees
• Place the chicken in a baking dish and cover each piece of chicken with one slice of bacon, folding it over or slicing it in half to cover the entire top of the breast.
• Cut the lime in half and sprinkle it liberally over the bacon and chicken
• Cover the dish and bake for 35 minutes, remove cover and bake for another 10 minutes, or until the chicken is cooked through
• Let cool a few minutes and serve over rice with black bean salsa.
Goes well with a white wine such as a Viognier or Pinot Grigio, enjoy!