Hot Chicken, Bacon & Garlic Mayo

"Fairly low fat and really yummy."
 
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photo by cali_love photo by cali_love
photo by cali_love
photo by Shelby Jo photo by Shelby Jo
photo by twissis photo by twissis
photo by 2Bleu photo by 2Bleu
photo by Debala photo by Debala
Ready In:
35mins
Ingredients:
4
Serves:
2
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ingredients

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directions

  • Pre-heat oven to 200c.
  • In a small bowl, mix the garlic pepper and mayonnaise.
  • Slather the tops of the chicken fillets with the garlic pepper mayo.
  • Wrap two pieces of bacon around each chicken breast.
  • Bake for 20 minutes.

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Reviews

  1. My husband's usual remark to when I bake chicken is "its ok, but I'm not crazy about it" but when he had this, his eyes popped out of his head and said "omg... this is GOOD - glad I took the big piece!" and wolfed it down! I added some red pepper flakes as suggested by another user, and since I was serving it with rice, I wanted a "gravy" and added some cream of chicken soup. I also butterflied the breasts and put in a slice of swiss and seasoned with pepper and seasoning salt inside. I too put it under the broiler to crisp the bacon. One word - heaven!!!
     
  2. I was very pleased with this recipe. The chicken breast stayed incredibly moist and juicy-- it must have been the mayo! I too used 1/2 garlic powder and 1/2 black pepper since I didn't have the pre-mixed kind. Definitely cut your bacon in half and layer on top so that everything gets nice and crispy. A keeper!
     
  3. My DH absolutely raved about this chicken. We made ours on the grill and I doubled the recipe, and served with a broccoli and rice dish. The leftovers were served the next day for lunch, and it made a scrumptious sandwich. Thanks for sharing!
     
  4. Fantastic! I didn't have any garlic pepper and somehow was out of garlic powder so i used McCormick's Montreal chicken seasoning and it was delicious. Next time I might cut my bacon strips in half and layer over top instead of wrapping so that it's all crispy (broiling at the end for a couple of minutes). Thanks for posting!
     
  5. A fabulously easy and flavoursome recipe. I was particularly inspired - prior to making these -by twissis' photograph and review, so I erred on the side of generosity with the mayonaisse. I couldn't find any garlic pepper, so I used several grindings of black pepper, added some rosemary and sage and 2 cloves of minced garlic. SO delicious with SO little effort. I'll certainly be making these again. And the recipe could so easily be increased for feeding a crowd! Thanks, Wendy Bob, for sharing this great recipe! Made for PRMR.
     
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RECIPE SUBMITTED BY

Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
 
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