Moist and tender chicken breasts wrapped in beef bacon, which is flavoured with brown sugar, paprika, garlic, and onion. Perfectly baked until the bacon has browned and caramelized, this main is easy to prepare and absolutely delicious. There's just one problem - there never seems to be enough!
Brush the olive oil onto a rimmed 9 x 13 baking sheet. Set aside.
In a bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and ground black pepper.
Next, take half of the dry rub mixture and distribute it over the entire surface of each chicken breast. Gently massage the rub into the breast meat.
Next, working with one chicken breast at a time, lay one end of the breast, on a slight angle, onto a flat piece of beef bacon. Roll the chicken breast, wrapping it up in the piece of bacon. Once the bacon runs out, add another piece, roll again, and then finally, add the third piece. The entire breast should be covered, with the exception of the ends.
Transfer the wrapped chicken to the prepared baking sheet.
Evenly distribute the remaining brown sugar mixture over top, patting it down slightly so that it sticks.
Bake for 20 minutes.
Remove from oven and spoon the oil in the bottom of the pan evenly over the chicken.
Bake for another 10 minutes.
Depending on the size of the chicken breasts, you may need less or more cooking time. The internal temperature of the chicken should be at least 165 degrees F. A meat thermometer is ideal for testing. Otherwise, cut into one of the breasts. If the juices run clear, and no sign of pink colour remains, the chicken is done.