Bacon Wrapped Chicken Breasts (Made With Real Pork Belly)
- Stacie Edwards
- Jul 16
- 2 min read
Let's clear something up first. That crispy, salty strip you're wrapping around your chicken isn't actually bacon until it's cured and smoked.
What you're really working with is pork belly, and once you cook with the uncured stuff from a farm you trust, you'll wonder why you ever settled for the mystery-cure version at the store.
This recipe is stupid simple. Chicken breast, wrapped in pork belly, baked until crispy.
It's the kind of dinner that looks like you tried really hard and actually took ten minutes to put together, which honestly might be the best kind of recipe there is.
Bacon Wrapped Chicken Breasts Recipe
(with real pork belly)
Ingredients
4 boneless, skinless chicken breasts from Edwards Family Farms
8 slices uncured pork belly from Edwards Family Farms
Or... grab all the meat you need in THIS bundle
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
A pinch of salt (the pork belly brings plenty of its own)
2 tablespoons maple syrup or brown sugar, if you want a little caramelized edge
A few sprigs of fresh thyme or rosemary, if you've got them growing nearby
Directions
Preheat your oven to 400°F. Line a baking sheet with foil and set a wire rack on top if you have one. The rack helps the pork belly crisp on all sides instead of sitting in its own grease.
Pat the chicken breasts dry and season them with the garlic powder, smoked paprika, pepper, and salt.
Wrap each breast with 2 slices of pork belly, overlapping slightly and tucking the ends underneath. Place seam side down on the rack.
If you're using the maple syrup or brown sugar, brush it over the top now. This is where the magic caramelized crust comes from.
Bake for 30 to 35 minutes, until the chicken hits 165°F internally and the pork belly has crisped up nicely. If you want it extra crispy, broil for the last 2 to 3 minutes and just don't walk away from the oven while you do it.
Let it rest for 5 minutes before slicing. This keeps the juices where they belong, in the chicken.
Serve it with something green from the garden or whatever vegetable is in season.
Slow cooked, simple, and the kind of meal that makes a Tuesday night feel a little more intentional.
That's really all there is to it. Good chicken, good pork belly and an oven. No shortcuts needed when you're starting with the real thing.
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Edwards Family Farms NC | McDowell County's favorite pasture-raised meats. Serving western NC with the best pasture-raised meats straight from the farm. Local pick up only.
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