Makes dinner for 2, with leftovers for lunch.
Approximate cooking time: 25-35 minutes.
Preheat outdoor grill for medium-high and oil grates (or use a
heavy-bottomed skillet over medium heat on the stove or oven).
2) Season chicken breasts with garlic powder, sea salt and freshly ground
3) Lay one rosemary sprig on top of each chicken breast and wrap a slice of
bacon around to hold the rosemary in place. Secure each piece of bacon
with a toothpick or another rosemary sprig.
4) Cook the breasts about 8 minutes per side on the grill, or until juices run
clear and there is no pink in the middle. Note: If you are cooking chicken
in a pan on the stove, more time is needed per side. Cook until internal
temperature reaches 165° F. If you are roasting chicken in the oven, place
chicken on baking tray at 350F for 40 minutes, or until fully cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 87.5mg||27 %|
|Sodium 528.8mg||18 %|
|Potassium 392.6mg||10 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2g|
|Protein 31g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 268
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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