Craving Mexican tonight? This zesty, garlicky bacon wrapped chicken recipe paired with an robust Mexican street corn salad is perfect for dinner!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Green Bell Pepper
Salt and Pepper*
Preheat the oven to 450°F (to roast potatoes and finish chicken). Start prepping when the oven comes up to temperature! Cut potatoes into 1/2-inch wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with half the garlic salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, pat chicken dry with paper towels. Sprinkle over remaining garlic salt. Season with pepper, then wrap two bacon strips around each chicken. (TIP: Overlapping by 1-inch helps keep the bacon on the chicken!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 3-4 min per side. Transfer chicken to another baking sheet. Roast, in bottom of oven, until cooked through, 16-18 min.**
While chicken roasts, halve tomatoes. Thinly slice chives. Cut pepper into 1/2-inch pieces. Whisk mayo, sour cream, half the chives and 1 tbsp vinegar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.
When chicken is done, carefully, drain off fat from the pan. Wipe clean with paper towels. Heat the same pan over medium-high heat. When hot, add corn and peppers to the dry pan. Cover and cook, stirring once halfway through cooking, until 'charred' or dark golden-brown, 4-5 min.Remove pan from heat. Add tomatoes. Season with salt and pepper. Set aside.
Divide charred veggies between plates. Drizzle over half the dressing, then sprinkle over feta. Divide bacon-wrapped chicken and potatoes between plates. Sprinkle over remaining chives. Serve remaining dressing on the side for dipping.