chicken bacon
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Chicken Bacon Wrap

Servings: 5
Calories: 267kcal


  • 5 pieces chicken thighs boneless and skinless
  • 6- 7 slices bacon
  • Salt
  • Pepper
  • 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.
  • Enjoy!


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%