Bacon Wrapped Chicken Breast

Instructions

1. Preheat oven to 425°F. Grease a 9x13-inch baking dish with nonstick spray.
2. In a small bowl, stir together the smoked paprika, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper.
3. Pat the chicken dry. Sprinkle the chicken evenly on both sides with thyme mixture, rubbing to coat.
4. Wrap 2 bacon slices around each breast, covering it as evenly as you can.
5. Place the chicken breast, seam-side down, in the prepared dish.
6. To the same bowl you used for the seasonings, add the maple syrup and vinegar and stir to combine.
7. Brush the tops of the chicken with the maple syrup mixture. If desired, crack black pepper over the top.
8. Bake the bacon wrapped chicken for 20 to 25 minutes, until a thermometer inserted at the thickest part registers 165°F (I typically pull my chicken a few degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.
9. If you’d like to crisp the top of the bacon, switch the oven to broil. Broil the chicken for 1 to 3 minutes, until it is crisped to your liking.
10. Remove the chicken from the oven and immediately sprinkle with a pinch of additional salt. Let rest at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives. Enjoy!