Bacon Wrapped Chicken Breast

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  2 tsp Paprika, Smoked
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  1 tsp Thyme, Dried
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  1 tsp Garlic powder
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  1 tsp 1 teaspoon kosher salt (plus additional for serving)
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  0.5 tsp 1/2 teaspoon ground black pepper
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  32 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  8 Bacon(224g)
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  2 tbsp Maple syrup
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  1 tbsp Vinegar, Red Wine
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  Cracked black pepper (optional)
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  Chives, Fresh

Instructions

1. 1Pat the chicken dry with paper towels, then season both sides evenly with the smoked paprika, dried thyme, garlic powder, kosher salt, and ground black pepper, rubbing to coat thoroughly.
2. 2Wrap 2 bacon slices around each chicken breast, overlapping slightly to cover as much surface as possible, and secure with toothpicks if needed.
3. 3Heat oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Place the bacon-wrapped chicken seam-side down in the pan and cook 4–5 minutes until the bacon is lightly browned on the bottom, then flip and cook the other side 3–4 minutes until golden brown.
4. 4In a small bowl, whisk together the maple syrup and red wine vinegar. Reduce skillet heat to medium, pour the maple-vinegar mixture over the chicken, and cook 8–10 minutes, spooning the pan liquid over the chicken halfway through, until an instant-read thermometer inserted at the thickest part registers 160–162°F.
5. 5Remove the skillet from heat and let the chicken rest in the pan for 5 minutes to allow juices to reincorporate.
6. 6Divide the chicken evenly into 4 airtight containers while hot, distributing the pan sauce evenly among them. Sprinkle fresh chives over each portion and season with a pinch of additional kosher salt and cracked black pepper if desired.
7. 7Cool to room temperature before sealing containers, then refrigerate for up to 4 days or freeze for up to 3 months.