Bacon-Wrapped Chicken Pesto

Bacon-Wrapped Chicken Pesto I made this for a quick, yummy anniversary dinner and served with garlic Parmesan rice.


Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 1 hr

    TOTAL : 1 hr 10 mins

    SERVING : 2

    YIELD : 2 servings

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; mist with cooking spray.

  • Mix onion powder, garlic powder, seasoned salt, and pepper together in a bowl.

  • Sprinkle onion powder mixture over both sides of the chicken thighs. Lift up the skin to create a pocket; stuff pocket with 2 tablespoons of pesto and 1 tablespoon of mozzarella cheese. Wrap chicken with 2 slices of bacon, using bacon to seal the pocket. Place chicken thighs seam-side down on the baking sheet.

  • Bake in the preheated oven until an instant-read thermometer inserted into the chicken, near the bone, reads at least 165 degrees F (74 degrees C), about 1 hour.

Per Serving: 466 calories; protein 33.3g; carbohydrates 4g; fat 34.8g; cholesterol 105mg; sodium 991.5mg. Use the shredded cheese of your choice.