Chicken Bacon Wrap
- 5 pieces chicken thighs boneless and skinless
- 6- 7 slices bacon
- 2-3 cloves garlic
- 1 Tablespoon tomato paste
- 1 Tablespoon mayonnaise
- A small dab of extra virgin olive oil if your baking sheet isn’t glass or ceramic.
- Foil to cover while baking
Preheat oven to 350F. If your baking sheet sticks to food while baking spread just a dap of extra virgin olive oil.
Mince 2-3 cloves of garlic set aside. (If they’re small cloves, use 3.)
Mix 1 Tablespoon of tomato paste with 1 Tablespoon of mayonnaise.
Open the chicken thighs, inside facing up.
Add a small pinch of salt, pepper and minced garlic on each thigh.
Roll the chicken thighs so that the inside stays inside.
Wrap with bacon each chicken thigh. Transfer the chicken thighs to a baking sheet.
Brush each with mayonnaise and tomato mix.
Cover with foil and put in oven for 30 minutes. Take off the foil and bake for another 10 minutes. I like to BROIL last two minutes both sides of the chicken bacon wrap to get the nice dark color of the bacon.
Calories: 267kcal | Carbohydrates: 1g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 422mg | Potassium: 145mg | Vitamin A: 1.4% | Vitamin C: 1.3% | Calcium: 0.5% | Iron: 1.8%