Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes
Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked bacon wrapped chicken breast with roasted red potatoes. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook smoked bacon wrapped chicken breast with roasted red potatoes using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes:
  1. Take 4 chicken breast
  2. Prepare 1 lb applewood smoked thickcut bacon
  3. Take 1 cup Slap ya momma seasoning
  4. Make ready 1/3 cup brown sugar
  5. Make ready 1/2 cup favorite bourbon
  6. Get 1 1/2 tablespoon Italian seasoning
  7. Prepare 1 tablespoon olive oil
  8. Make ready 1 lb Red potatoes
Steps to make Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes:
  1. Cut the red potatoes in small quarters. Rinse the potatoes and put in a large casserole dish and coat with olive oil and Italian seasoning. Bake in the oven at 450 degrees for roughly 10 minutes or until the potatoes start to turn golden brown
  2. Take chicken breast and flatten out with meat tenderizer
  3. Coat both sides of the chicken breast with Slap Ya Momma seasoning and set to the side
  4. Mix the Bourbon and brown sugar together cover the bacon
  5. Roll the chicken breast and wrap with bacon
  6. Put in the smoker at 250 degrees and cook for 2 1/2 hours or until the chicken's internal temperature is at 165-167 degrees (i smoked with apple wood) use your preference. Remember with wood smoke with poultry less is more when it comes to smoke.
  7. Once done let rest for about ten minutes to let the juice set in the meat.

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