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    Gluten-Free Bacon-Wrapped Chicken Breasts


    Jefferson Adams
    • Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill.

    Gluten-Free Bacon-Wrapped Chicken Breasts
    Image Caption: Image: CC--megan.chromik

    Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies.

    Ingredients:

    • 4 skinless, boneless chicken breast halves
    • 4 thick slices bacon
    • 4 teaspoons garlic powder
    • 4 small sprigs fresh rosemary
    • salt and pepper to taste

    Directions:
    Heat an outdoor grill to medium-high heat, and lightly oil the grate.

    Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. 

    Place a rosemary sprig on each chicken breast. 

    Wrap the bacon around the chicken and the rosemary. 

    Hold bacon in place with a toothpick or extra rosemary stem.

    Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. 

    Keep an eye out for any grill flare ups from the bacon grease. 

    Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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