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Bacon-and-Sage-Wrapped Chicken Breasts

Photo: Antonis Achilleos; Styling: Lynn Miller
Prep time 10 mins
Cook time 46 mins
Yield Serves 8

Ingredients

  • 8 boneless, skinless chicken breast halves, trimmed
  • Salt
  • 16 sage leaves
  • 8 slices thick-cut bacon
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice

Nutrition Information

  • calories 225
  • fat 7 g
  • satfat 2 g
  • protein 37 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 92 mg
  • sodium 502 mg

How to Make It

  1. Preheat oven to 400ºF. Lightly mist a 9-by-13-inch baking dish with cooking spray.

  2. Sprinkle chicken lightly with salt and place 2 sage leaves on each chicken breast half. Wrap a slice of bacon around each piece of chicken and place chicken pieces in baking dish. Bake until chicken is cooked through and interior registers 165ºF on an instant-read thermometer, about 40 minutes.

  3. Transfer chicken to a platter and cover loosely with foil to keep warm. Skim fat from juices in baking dish and pour them into a small saucepan. Place over medium-high heat and whisk in flour until a paste forms, 1 minute. Whisk in broth and lemon juice and bring to a boil. Reduce heat to medium and cook, whisking constantly, until sauce is smooth and thickened, about 2 minutes. Remove from heat. Whisk any juices that have accumulated on platter into sauce. Pour sauce over chicken and serve.