Bacon-Wrapped Chicken with Honey Mustard Glaze

Bacon-Wrapped Chicken with Honey Mustard GlazeBacon is a staple in this household and should be in yours if you, you know, eat meat. If you don’t, I’m not really sure how you got here!

But the other night for dinner, I decided to bring back a dish I tried once before, pre-blog, and it was once again, great. Inspired by Kayotic Kitchen’s Honey Glazed Chicken and Bacon Bites (these were a little more than bites, combined with a salad):

For 3 people + 2 lunches for the next day:

  • 2 skinless chicken breasts
  • bacon (as much as you want, really), slices cut in half
  • lemon juice from 1 medium lemon
  • mustard (also as much as you want)
  • honey (ditto)


  1. slice chicken into approx. 2″ strips
  2. wrap each strip in bacon slice (that was cut in half)
  3. place in greased baking dish
  4. mix honey, mustard, and lemon juice together until you think it tastes pretty okay (note that it should be glaze-y, so you want to add enough honey to get a thicker consistency)
  5. cover the chicken strips in a blanket with the glaze
  6. bake for approx. 20 mins at 350 degrees
  7. after 20 mins, take out your dish and reglaze your baconed chicken
  8. set your oven to broil at 375 degrees and reinsert the dish for more cookin’, for about 25 more minutes to get your bacon crispy
  9. when cooked, serve on salad, possibly with garlic  bread if you are so inclined

Bacon-Wrapped Chicken Salad with Garlic BreadSo, the above steps are what I did. What I also should have done is:

Pour half of the glaze into a separate container to save for use as salad dressing (the other glaze will be in contact with raw chicken when you’re initially glazing).

Turn the baconed chicken after the first 25 mins, and then reglaze. This way, both sides will be crispy, rather than crispy and delicious on one side, and soggy and questionably cooked on the other.

Try it out and let us know how it works out for you! And as always, happy eating and food-coma-ing.