Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes
Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smoked bacon wrapped chicken breast with roasted red potatoes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook smoked bacon wrapped chicken breast with roasted red potatoes using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes:
  1. Prepare 4 chicken breast
  2. Prepare 1 lb applewood smoked thickcut bacon
  3. Prepare 1 cup Slap ya momma seasoning
  4. Make ready 1/3 cup brown sugar
  5. Make ready 1/2 cup favorite bourbon
  6. Take 1 1/2 tablespoon Italian seasoning
  7. Take 1 tablespoon olive oil
  8. Get 1 lb Red potatoes
Instructions to make Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes:
  1. Cut the red potatoes in small quarters. Rinse the potatoes and put in a large casserole dish and coat with olive oil and Italian seasoning. Bake in the oven at 450 degrees for roughly 10 minutes or until the potatoes start to turn golden brown
  2. Take chicken breast and flatten out with meat tenderizer
  3. Coat both sides of the chicken breast with Slap Ya Momma seasoning and set to the side
  4. Mix the Bourbon and brown sugar together cover the bacon
  5. Roll the chicken breast and wrap with bacon
  6. Put in the smoker at 250 degrees and cook for 2 1/2 hours or until the chicken's internal temperature is at 165-167 degrees (i smoked with apple wood) use your preference. Remember with wood smoke with poultry less is more when it comes to smoke.
  7. Once done let rest for about ten minutes to let the juice set in the meat.

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