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Paleo Bacon Wrapped Chicken Breast

  • Author: Cristina Curp
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 5 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: American


Delicious and juicy chicken breast!



  • 5 tbsp paleo pesto, see link above (or recipe below)
  • 5 chicken breasts
  • 2 ripe pears (or apples, peach etc)
  • 5 tsp mustard (omit or use horseradish for AIP)
  • 2 teaspoons fine salt
  • 10 slices bacon (check labels for sugar, nightshades etc)

Kale Pesto:

  • 2 cups kale chopped stems & leaves
  • 1/2 haas avocado
  • 4 garlic cloves
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 cup olive oil


For Pesto:

  1. Blend all ingredients in a food processor until desired smoothness.

For Chicken

  1. Pre-heat oven to 350F
  2. Peel & slice pears into 1/4 inch thick slices.
  3. Butterfly chicken breasts, cut into them from the side, lengthwise to open them up like a book, leaving them attached in the middle.
  4. If you have a meat hammer, give them a light pounding. It’s not absolutely necessary, but it will help with the wrapping.
  5. On one side of the breasts, smear pesto, on the other mustard sauce (or horseradish/wasabi)
  6. Arrange 3-4 slices of pear on one side of the breast.
  7. Fold over the other side, close like a book, pick up in one hand, holding it shut, and sprinkle with salt.
  8. Then wrap with 2 slices of bacon in a diagonal, overlapping pattern.
  9. Repeat with all breasts.
  10. Arrange on a lightly oiled sheet pan.
  11. Cook for 35 minutes, hitting it with the broiler the last 5 minutes.
  12. Let them sit a few minutes before serving.
  13. We had them over cream of kale, and it was delightful!


  • Serving Size: 1/5 of recipe
  • Calories: 378
  • Fat: 32
  • Carbohydrates: 15
  • Fiber: 4
  • Protein: 12

Keywords: bacon wrapped chicken breast