Bacon Wrapped Chicken Pepperoni Pinwheels

Name: Bacon Wrapped Chicken Pepperoni Swirls
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 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; 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

Bacon Wrapped Chicken Pepperoni Texas Butter Recipe

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5 from 2 votes

Bacon Wrapped Chicken Pepperoni Swirls

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. I didn’t use my slicer and just put the breast in the freezer until they were almost frozen but cut-table and hand sliced. If that made sense...

Course Main Course

Style Italian

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings

Calories 3030kcal

Author Shawn

Ingredients

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

USA - Euro

Instructions

Chicken Build

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.
Start oven at 350 degrees
Supposing you now have 4 chicken fillets sprinkle with Dawgs Bark at you discretion.
Take a fillet laid out and put pepperoni to cover long ways. Mine averaged 3 pepperoni's each fillet.
Roll the fillets up and place aside seam side down until you got all fillets wrapped up.
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.
Now lay a strip of bacon down and roll your chicken balls in it.
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.
As you pin up the chicken balls place on your cooking spot.
Bake for 30 minutes, turn over, and bake for another 30 minutes.

Pasta Build

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

Plate it Up

Julienne the basil leaf. Roll it like a funny cigarette and cut thin slices across the the roll.
Take your chicken balls and cut about half inch thick just like your basil and picture. Technically against the grain.
The amounts are up to you but bottom to top: pasta, pinwheels, basil, parmigiano, and a light drizzle of olive oil.
Bon Appetit!

➕ Nutrition

Nutrition Facts

Bacon Wrapped Chicken Pepperoni Swirls

Amount Per Serving (355 g)

Calories 3030 Calories from Fat 1656

% Daily Value*

Fat 184g283%

Saturated Fat 71g444%

Cholesterol 756mg252%

Sodium 8270mg360%

Potassium 2862mg82%

Carbohydrates 133g44%

Fiber 6g25%

Sugar 6g7%

Protein 198g396%

Vitamin A 1720IU34%

Vitamin C 7.2mg9%

Calcium 1318mg132%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

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 other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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