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 2
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

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!

© Texas Butter®

➕ 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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