Ingredients:

• 4 chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 tsp garlic powder
• 8 slices bacon (2 per chicken breast)
• 3 tbsp pomegranate paste (or pomegranate molasses)

Steps to Make Bacon-Wrapped Chicken Breast with Pomegranate Glaze:

1. Prepare the Chicken Breasts
   Preheat your oven to 180°C (350°F). Season the chicken breasts generously with salt, black pepper, and garlic powder on both sides. This seasoning creates a flavorful base for the chicken that pairs well with the smoky bacon and sweet glaze.
2. Wrap the Chicken with Bacon
   Take two slices of bacon per chicken breast and wrap them around the chicken. Start by placing one slice horizontally across the breast and wrap it tightly, then add the second slice to cover the remaining portion of the chicken. Ensure the bacon overlaps slightly to secure the wrap.
3. Sear the Chicken (Optional)
   For an extra crispy bacon layer, you can quickly sear the bacon-wrapped chicken in a hot skillet for 2-3 minutes on each side before baking. This step isn’t necessary but will give the bacon a crispy texture and add a deeper flavor to the dish.
4. Bake the Chicken
   Place the bacon-wrapped chicken breasts on a baking sheet lined with parchment paper or a lightly greased baking dish. Bake in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 75°C (165°F). The bacon should be crispy, and the chicken should be fully cooked through.
5. Make the Pomegranate Glaze
   While the chicken is baking, prepare the pomegranate glaze. In a small saucepan, heat 3 tablespoons of pomegranate paste (or pomegranate molasses) over medium heat. Stir occasionally until the paste becomes slightly thickened and glossy, about 3-5 minutes. If you prefer a thinner glaze, you can add a splash of water to adjust the consistency.
6. Brush the Chicken with Glaze
   Once the chicken is cooked, remove it from the oven and brush each bacon-wrapped chicken breast with the warm pomegranate glaze. The tangy sweetness of the glaze pairs beautifully with the savory bacon and garlic-seasoned chicken.
7. Rest and Serve
   Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist. Slice the chicken and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition Facts (Approximate per serving, based on 4 servings):

• Calories: 320 kcal
• Fat: 18 g
• Carbohydrates: 6 g
• Protein: 30 g
• Fiber: 0 g
• Sugar: 5 g
• Cholesterol: 95 mg
• Sodium: 600 mg

Note: Nutrition values are estimates and may vary based on portion sizes and ingredient choices.

FAQs:

1. Can I use a different type of meat for this recipe?
Yes, you can substitute chicken breasts with chicken thighs or even pork tenderloin. Just adjust the cooking time to ensure the meat is fully cooked through.

2. What can I use if I don’t have pomegranate paste?
If pomegranate paste or molasses is unavailable, you can use a mixture of balsamic vinegar and honey for a sweet and tangy glaze. Alternatively, cranberry sauce or a reduced balsamic glaze works well too.

3. How do I know when the chicken is done?
The chicken is done when the internal temperature reaches 75°C (165°F) using a meat thermometer. The bacon should also be crispy, and the chicken juices should run clear when pierced.

4. Can I make this recipe ahead of time?
Yes, you can prepare the bacon-wrapped chicken breasts a few hours ahead of time and keep them in the refrigerator until ready to bake. Just pop them in the oven when you’re ready to cook.

Tips for Making the Perfect Bacon-Wrapped Chicken Breast:

1. Use Thin-Sliced Bacon
   Thin bacon slices wrap around the chicken more easily and crisp up better during baking. Thicker bacon may take longer to cook and could result in undercooked bacon or overcooked chicken.
2. Don’t Overcrowd the Baking Sheet
   Make sure to space the chicken breasts evenly on the baking sheet. This allows the bacon to crisp up properly and ensures even cooking.
3. Use Pomegranate Paste Sparingly
   Pomegranate paste has a concentrated, rich flavor, so a little goes a long way. Start with a small amount and adjust based on your taste preference. You can always add more, but it’s harder to take away if it becomes too overpowering.
4. Let the Chicken Rest
   Letting the chicken rest for a few minutes after baking ensures it stays juicy and tender. If you cut into it too soon, the juices will run out, and the chicken may become dry.

Storage Tips:

Refrigerating:
If you have leftovers, store the bacon-wrapped chicken breasts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 180°C (350°F) until warmed through, about 10 minutes. Avoid microwaving, as this can make the bacon rubbery.

Freezing:
You can also freeze this dish after cooking. Let the chicken cool completely, then wrap each piece in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw the chicken in the fridge overnight and reheat it in the oven until heated through.

Conclusion:

This Bacon-Wrapped Chicken Breast with Pomegranate Glaze is a delicious combination of savory, smoky bacon and tender chicken, elevated by a sweet-tangy glaze that adds a burst of flavor. It’s a simple yet elegant dish that works well for any occasion, whether you’re looking for a special dinner or just a quick meal that feels a bit fancy. The ingredients are straightforward, but the result is impressive, making it a perfect recipe to add to your regular rotation. Serve it with your favorite sides, and enjoy a restaurant-worthy meal at home!