Bacon Wrapped Chicken with Cranberry Port Sauce

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  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 4 skinless boneless chicken breast halves
  • 4 slices thick cut bacon
  • 1 tablespoon olive oil
  • 2 tablespoons chopped shallots
  • 1 1/4 cups coarsely chopped fresh cranberries
  • 1 medium golden delicious apple, peeled, cored, and chopped
  • 1/2 cup chicken broth
  • 1/2 cup ruby port or pomegranate juice
  • 1/3 cup seedless red raspberry jam
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup pistachio nuts
Preheat oven to 350 degrees F. In a small bowl combine thyme, 1/2 teaspoon salt, paprika, garlic powder, and the pepper. Sprinkle chicken breasts with spice mixture. Wrap bacon slices diagonally around chicken breasts and secure with wooden toothpicks.
In a large oven-going skillet, cook chicken breasts in hot oil over medium heat for 5 minutes, turning once. Drain fat. Place skillet with chicken in the oven and bake 15 minutes or until no longer pink (160 degrees F). Place chicken on a serving platter; remove toothpicks and keep warm.
In the drippings, cook and stir shallots for 5 minutes or until tender. Add cranberries, apple, chicken broth, port, jam, pumpkin spice, and 1/4 teaspoon salt. Bring to boiling, Reduce heat and simmer, uncovered, 10 minutes or until thickened and bubbly. Serve with chicken, sprinkle with pistachio nuts.
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