It’s been a heck of a week!! It’s only Tuesday but it feels like Thursday. I did book my husband and I’s summer vacation today! We are going to be visiting his homeland of New Jersey. It’s actually been a couple years since we’ve been to his hometown, so it will be great to spend time with family and friends.
Tonight’s dinner was an easy and healthy recipe. My husband eats a low carb diet, so he didn’t have any bacon on his chicken, which is why in the photo you see one not wrapped in bacon. The bacon did give the chicken a really good smokey/hickory taste. It was our first time makes leeks, and we were pleasantly surprised.
Hope you all enjoy!
- (4) skinless boneless chicken breasts
- 4-8 pieces of bacon
- 1-pound Brussels sprouts
- 2 leeks
- 4 garlic cloves, minced
- 3 lemon slices
- 1/2 cup low sodium chicken broth
- 3 springs of thyme
- salt and pepper
- olive oil
- Preheat the oven to 400 degrees
- Start with the Brussels sprouts by cutting off the stem ends then cutting each in half. Place the halves into a large bowl
- Next, cut off the stem end of the leeks, then slice into rounds using the white and light green parts only. Place into the bowl with the Brussels sprouts.
- Drizzle the vegetables with olive oil, add the minced garlic and season with salt and pepper. Stir the vegetables so they are evenly coated with the olive oil, garlic, salt and pepper.
- Add the vegetables to the bottom of a 2.5-quart oval baker.
- Pour the ½ cup of chicken broth over the vegetables then set the oval baker to the side.
- Add enough olive oil to coat a sauté pan, then heat to medium.
- Wrap each chicken breast with one or two pieces of bacon.
- Place the chicken into the sauté pan and allow to brown 3-4 minutes on each side.
- Once the chicken has browned, place them on top of the vegetables.
- Add the thyme and lemon on the sides of the chicken.
- Bake for 45 minutes or until chicken is done.