Bacon Wrapped Chicken with Cranberry Port Sauce



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Ingredients
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    2   teaspoons 
    chopped fresh thyme
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    smoked paprika
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    1/2  teaspoon 
    garlic powder
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    1/4  teaspoon 
    ground black pepper
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    4   
    skinless boneless chicken breast halves
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    4   slices 
    thick cut bacon
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    1   tablespoon 
    olive oil
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    2   tablespoons 
    chopped shallots
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    1 1/4  cups 
    coarsely chopped fresh cranberries
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    1   
    medium golden delicious apple, peeled, cored, and chopped
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    1/2  cup 
    chicken broth
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    1/2  cup 
    ruby port or pomegranate juice
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    1/3  cup 
    seedless red raspberry jam
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    1   teaspoon 
    pumpkin pie spice
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    1/4  teaspoon 
    salt
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    1/4  cup 
    pistachio nuts

Directions
1.
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.
2.
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.
3.
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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