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Bacon Wrapped Chicken Pepperoni Texas Butter Recipe

Bacon Wrapped Chicken Pepperoni Swirls

Course: Main Course
Cuisine: Italian
Prep: 30 minutes
Burn Time: 1 hour
Total Time: 1 hour 30 minutes
Mouths: 2
Calories: 3030 kcal
These turned out a lot better than I thought they would and pretty easy as far as getting dinner done. Sort of a pain cutting the chicken breast so thin especially if you don’t have a slicer. I didn’t pull mine out and just put the breast in freezer until they were almost frozen but cuttable. If that made since...
Print 🖨️

Nuts-n-Bolts

Chicken Supplies

  • 2 pounds chicken breast thin ¼ inch sliced about 2 breast
  • 4 ounces pepperoni sliced
  • 1 lb bacon cheap or thin
  • 1 tbs Dawgs Bark
  • Toothpicks

Pasta Supplies

  • 12 oz fettuccine
  • 3 tbsp butter
  • 2 cup parmigiano shredded
  • 4 tsp garlic ='s 4 cloves fine chopped
  • 1 tbs basil fresh
  • 1 tsp salt
  • 1 tbs olive oil

The Build

Chicken Build

  1. Cutting your chicken breast thin flat side can be a pain in the butt. If your breast aren’t too thick just cut them in half and bang them out with a kitchen mallet to make even thinner. I will put mine in freezer for about 45 to an hour to make cutting easier. If you know a better way, do that. Just watch ya self.
  2. Start oven at 350 degrees
  3. Supposing you now have 4 chicken fillets sprinkle with Dawgs Bark at you discretion.
  4. Take a fillet laid out and put pepperoni to cover long ways. Mine averaged 3 pepperoni's each fillet.
  5. Roll the fillets up and place aside seam side down until you got all fillets wrapped up.
  6. If you have a rack place it on aluminum foil covered cookie sheet. Otherwise you can set on cookie sheet because we’re spinning half way anyway.
  7. Now lay a strip of bacon down and roll your chicken balls in it.
  8. Pin bacon ends with toothpicks and try to make sure you get a pick in the chicken seam. The bacon may/probably won’t cover whole chicken ball, just roll with it.
  9. As you pin up the chicken balls place on your cooking spot.
  10. Bake for 30 minutes, turn over, and bake for another 30 minutes.

Pasta Build

  1. Medium heat pan big enough to toss your pasta.
  2. In a pot pour in water and make it semi salty.
  3. Bring to a boil and pour in about an ounce of olive oil.
  4. Add pasta and boil for about 7 minutes to al dente. Package instructions will give your brands the best cook time.
  5. Save ½ cup of water, strain, and set aside.
  6. Melt butter and add garlic.
  7. Add dash of Dawgs Bark or salt and pepper. Remember your pasta water is salty-ish.
  8. Toss in your pasta with tongs to cover with butter.
  9. Add as much parmesan as you want. I did about a ½ cup.
  10. Pour in the pasta water and continue tossing around until most the water is gone.
  11. Your parmesan will clump and get stringy. Just keep tossing it will break throughout the pasta.

Plate it Up

  1. Julienne the basil leaf. Roll it like a funny cigarette and cut thin slices across the the roll.
  2. Take your chicken balls and cut about half inch thick just like your basil and picture. Technically against the grain.

  3. The amounts are up to you but bottom to top: pasta, pinwheels, basil, parmigiano, and a light drizzle of olive oil.
  4. Bon Appetit!
➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Bacon Wrapped Chicken Pepperoni Swirls
Amount Per Serving (355 g)
Calories 3030 Calories from Fat 1656
% Daily Value*
Total Fat 184g 283%
Saturated Fat 71g 355%
Cholesterol 756mg 252%
Sodium 8270mg 345%
Potassium 2862mg 82%
Total Carbohydrates 133g 44%
Dietary Fiber 6g 24%
Sugars 6g
Protein 198g 396%
Vitamin A 34.4%
Vitamin C 8.7%
Calcium 131.8%
Iron 44.5%
* Percent Daily Values are based on a 2000 calorie diet.
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