Bacon-Wrapped Chicken Pesto recipe

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Ingredients

cooking spray
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 skin-on, bone-in chicken thighs
¼ cup pesto
2 tablespoons shredded mozzarella cheese
4 slices bacon

Nutrition Info

465.9 calories
carbohydrate: 4 g
cholesterol: 105 mg
fat: 34.8 g
fiber: 1.1 g
protein: 33.3 g
saturatedFat: 10.3 g
servingSize: -
sodium: 991.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

  4. 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.

Recipe Yield

2 servings

Recipe Note

I made this for a quick, yummy anniversary dinner and served with garlic Parmesan rice.

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