Servings:
4
Prep Time:
20 mins
Ingredients
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2 teaspoonschopped fresh thymesee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonsmoked paprikasee savings
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1/2 teaspoongarlic powdersee savings
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1/4 teaspoonground black peppersee savings
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4skinless boneless chicken breast halvessee savings
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4slices thick cut baconsee savings
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1 tablespoonolive oilsee savings
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2 tablespoonschopped shallotssee savings
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1 1/4 cupscoarsely chopped fresh cranberriessee savings
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1medium golden delicious apple, peeled, cored, and choppedsee savings
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1/2 cupchicken brothsee savings
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1/2 cupruby port or pomegranate juicesee savings
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1/3 cupseedless red raspberry jamsee savings
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1 teaspoonpumpkin pie spicesee savings
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1/4 teaspoonsaltsee savings
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1/4 cuppistachio nutssee savings
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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