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Bacon-Wrapped Chicken Pesto


"I made this for a quick, yummy anniversary dinner and served with garlic Parmesan rice."
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1 h 10 m servings 466 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; mist with cooking spray.
  2. Mix onion powder, garlic powder, seasoned salt, and pepper together in a bowl.
  3. Sprinkle onion powder mixture over both sides of the chicken thighs. Lift up the skin to create a pocket; stuff pocket with 2 tablespoons of pesto and 1 tablespoon of mozzarella cheese. Wrap chicken with 2 slices of bacon, using bacon to seal the pocket. Place chicken thighs seam-side down on the baking sheet.
  4. Bake in the preheated oven until an instant-read thermometer inserted into the chicken, near the bone, reads at least 165 degrees F (74 degrees C), about 1 hour.


  • Cook's Note:
  • Use the shredded cheese of your choice.

Nutrition Facts

Per Serving: 466 calories; 34.8 g fat; 4 g carbohydrates; 33.3 g protein; 105 mg cholesterol; 991 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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this was really good! i used chicken breasts because that was what i had, i just pounded it down and rolled it up with the pesto and cheese and secured it with toothpicks. will make again!

This was pretty darn good :) It's a variation of one of the meals we make...a bacon wrapped chicken with cream cheese and jalapenos on the inside. I made a homemade cheesy cream sauce and poured...