See more
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Bacon-Wrapped Chicken with Basil Lima Beans

Southern Living MARCH 2014

  • Yield: Makes 4 servings
  • Hands-on: 25 Minutes
  • Total: 50 Minutes


  • 2 (1-oz.) packages fresh basil
  • 2 garlic cloves
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons kosher salt, divided
  • 1 (9-oz.) package frozen steam-in-bag baby lima beans (such as Green Giant)
  • 8 thick hickory-smoked bacon slices
  • 4 skinned and boned chicken breasts
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup thinly sliced celery (ribs and leaves)
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup thinly sliced red onion


1. Preheat oven to 425°. Process first 4 ingredients and 1 tsp. salt in a blender until smooth. Cook limas according to package directions; cool 5 minutes.

2. Microwave bacon in a single layer between paper towels on a plate 2 minutes or until heated through but still limp. (Do not fully cook.)

3. Sprinkle chicken with pepper and remaining 1/2 tsp. salt. Wrap each breast with 2 pieces of bacon. Cook chicken in 2 Tbsp. hot oil in an ovenproof skillet over medium heat 5 minutes or until bacon begins to brown. Turn chicken.

4. Bake chicken, in skillet, at 425° for 20 minutes or until done. Let stand 5 minutes; thinly slice.

5. Stir together celery, next 2 ingredients, limas, and half of dressing. Serve chicken with lima bean mixture and remaining dressing.


Go to Full Version of

Bacon-Wrapped Chicken with Basil Lima Beans Recipe