by Patti Wigington
I’m pretty sure that in a previous lifetime, I was a dude. Unlike so many of my organic-grass-fed-free-range friends, I am of the philosophy that bacon makes everything better. And if one slice of bacon makes it good, Gentle Reader, then TWO slices turns it into a little bit of pork-flavored heaven.
Believe me, I understand that bacon is being a bit overdone right now. It’s everywhere, taking the place of the cupcake at the forefront of America’s collective palate. Maybe it’s a bit of a Bacon Rebellion, in response to all those years of people telling us that we need to scale back on our consumption, because it’s So Very Bad For You.
However, if it helps you feel better, you can rest easy knowing that bacon contains choline, which is a micronutrient that scientists say can actually help reduce cardiac problems. Of course, studies show that the average American consumes almost eighteen pounds of bacon each year, so in theory, none of us should ever suffer from a heart attack.
Anyway, one of the reasons bacon has seen a resurgence in popularity is the very simple fact that it’s delicious.
I know, I know. Take away my Girl Card right now. I should be daintily eating Yoplait, smiling at plates of salad, watching Hoda and Kathie Lee, and going to Pilates classes, but instead, I’m peering at the remnants of last night’s dinner, which of course would have been only half as amazing if it didn’t have bacon.
It’s super easy to assemble, because it only requires four ingredients - one of which is the aforementioned bacon. In fact, if I refer to this dish as Bacon Rosemary Garlic Chicken, I bet you can guess what at least one of the other ingredients might be.
Here’s what you need:
• Chicken breasts
• Sprigs of fresh rosemary
• Garlic cloves
• Uncooked bacon
Rinse the chicken breasts and pat them dry. Smoosh up a garlic clove (or two, if you love the stuff like I do) and press some into the top of each chicken breast. Lay a sprig of rosemary across the top of the chicken breast, and then wrap a couple of slices of bacon around each one to hold the rosemary in place. If you need to, slide a couple of toothpicks in to hold the bacon in place.
Toss your bacon wrapped chicken on the grill, cook on low to medium heat for about half an hour, or until the bacon is firm but not crispy. Before you eat them, slide out the rosemary sprigs (and the toothpicks, obviously).
Serve with your favorite side dish, and enjoy the bacony goodness.