Description
Tastes like bacon-wrapped water chestnuts in a healthy, whole30, paleo and sugar-free dinner!
Ingredients
- FOR THE SAUCE:
- ¾ cups 100% Grape Juice
- ½ cups Canned Tomato Sauce
- ¼ cups Dates
- 2 Tablespoons Apple Cider Vinegar
- ½ Tablespoons Tomato Paste
- ½ teaspoons Dry Mustard
- ¼ teaspoons Sea Salt
- ¼ teaspoons Tabasco Sauce
- ⅛ teaspoons Pepper
- 1 pinch Ground Allspice
- FOR THE CHICKEN:
- 1-½ pound Chicken Breast
- 1 can (8 Oz. Size) Sliced Water Chestnuts, Drained
- 6 slices Sugar Free Bacon
- Salt And Pepper, to taste
- Green Onions, Sliced, For Garnish
Preparation
Stir together all of the sauce ingredients in a medium pot and bring to a boil on high heat. Once boiling, cook for 1 1/2 minutes, stirring frequently.
Once sauce has boiled for 1 1/2 minutes, turn heat down to medium and simmer until sauce begins to thicken and reduce, about 9–10 minutes, stirring frequently.
Once reduced, pour sauce into a high powered blender or small food processor, and blend until smooth. Transfer to a measuring cup (you should have about 6 ounces.)
For the chicken:
Preheat oven to 400ºF.
Slice a pocket in the side of each chicken breast, making sure to not cut right through it. Stuff 5 or 6 water chestnuts into each pocket.
Wrap a slice of bacon around each chicken breast, securing with a toothpick if needed. Sprinkle with salt and pepper.
Heat a large pan to high heat and brown the chicken on both sides, about 3–4 minutes per side, or until the bacon is golden.
Once the chicken is browned, transfer it to a wire cooling rack with legs. Put the cooling rack on top of a cookie sheet (this is going to allow air under the chicken so the bacon can get crispy on the bottom too!)
Spread 1 tablespoon of sauce on top of each chicken breast. Bake for 10 minutes. Once baked, spread an additional tablespoon on each chicken breast (that should be all the sauce) and bake an additional 15–20 minutes, or until chicken is cooked through and sauce is nice and thick.
Garnish with sliced green onion and devour!
