Chicken filet mignon wrapped in bacon is a delicious way to elevate a classic steak dinner. The crispy salty bacon complements the tender juicy chicken filets perfectly. While this dish may look fancy, it’s surprisingly easy to make at home. This article will provide tips and step-by-step instructions for cooking chicken filet mignon wrapped in bacon.
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 8-12 slices bacon (thin-cut recommended)
- Toothpicks
- Salt and pepper
- Fresh rosemary or thyme (optional)
- Olive oil or butter for searing
Prep the Chicken Filets
Start by trimming any excess fat or tendons off the chicken breasts to create filet mignon shaped medallions that are roughly the same thickness all around. Place each chicken filet between pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them to an even thickness about 1/2 inch thick. Be careful not to pound too hard or the chicken will fall apart.
Season both sides of the chicken filets generously with salt and pepper. You can also rub finely chopped fresh herbs like rosemary or thyme over the chicken for extra flavor. Set aside.
Cook the Bacon
Preheat the oven to 375°F. Line a rimmed baking sheet with foil or parchment paper. Arrange bacon slices in a single layer on the sheet. Bake for 8-10 minutes until the bacon is lightly browned but still pliable. Allow to cool slightly. The bacon should be pliable enough to wrap around the chicken but crispy enough to hold its shape.
Wrap the Chicken Filets
Working with one chicken filet at a time, wrap one slice of partially cooked bacon tightly around the perimeter of the chicken. Use a toothpick to hold the bacon in place. Make sure the seam where the bacon overlaps is on the bottom of the chicken filet. Repeat with remaining chicken filets and bacon.
Sear the Chicken
Heat 1-2 tbsp olive oil or butter over medium-high heat in a large skillet. When hot, add the bacon wrapped chicken filets seam side down. Sear for 2-3 minutes until the bacon is nicely browned. Flip over and sear the other side for another 2-3 minutes. Remove toothpicks.
Finish Cooking
Transfer the skillet to the preheated oven. Cook for 10-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. The bacon should become crispy in the oven.
Remove pan from oven. Let chicken rest for 5 minutes before serving. Garnish with fresh herbs like parsley if desired. Enjoy your restaurant-quality chicken filet mignon wrapped in bacon!
Tips for Crispy Bacon
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Use thin-sliced bacon, not thick-cut. Thin bacon wraps around the chicken easier and crisps up better.
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Partially cook the bacon before wrapping it around the chicken. This renders some of the bacon fat and allows the bacon to crisp up in the oven.
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Make sure the bacon seam is on the bottom of the chicken filet when searing. This helps seal it and prevents uncooked parts.
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Don’t overlap bacon too much. Excess overlap can prevent even cooking.
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Let bacon cool slightly before wrapping around chicken. If too hot, it can start to cook the chicken prematurely.
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Finish cooking in the oven at 375°F. The oven heat dries out and crisps up the bacon beautifully.
Other Tips
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Dry chicken filets well before seasoning and wrapping in bacon for best sear.
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Use toothpicks just to hold bacon in place initially. Remove before cooking to prevent burning.
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Cook chicken to 165°F internal temperature for food safety. Check with a meat thermometer.
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Rest chicken 5 minutes after cooking for juiciest results.
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Use fresh, high-quality bacon for the best flavor.
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Add fresh herbs like rosemary or thyme under the bacon for extra flavor.
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Substitute pork tenderloin or beef filet mignon for the chicken.
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Serve with roasted potatoes or a fresh salad for a complete meal.
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Store leftovers covered in the refrigerator for up to 4 days. Reheat in a skillet or bake at 350°F until heated through.
Frequently Asked Questions
What kind of bacon should I use?
Thinly sliced bacon works best, around 1/16 inch thick. Avoid thick-cut bacon which requires longer cooking times. Look for high-quality bacon for maximum flavor.
Should I parcook the bacon first?
Partially precooking the bacon is highly recommended. It renders some of the fat so the bacon crisps up better in the oven. Bake at 375°F for 8-10 minutes before wrapping around the chicken.
Do I need to use toothpicks to hold the bacon on?
Toothpicks are very helpful to secure the bacon in place initially. However, be sure to remove them before cooking or they can burn and prevent the bacon from crisping evenly.
What temperature should I cook the chicken filets to?
Cook to an internal temperature of 165°F as measured by a meat thermometer inserted into the thickest part. This ensures the chicken reaches safe temperatures to destroy any bacteria.
Can I leave the bacon whole instead of wrapping pieces around the chicken?
Wrapping individual slices around each chicken filet ensures the bacon cooks evenly and crisps completely. Leaving whole slices can lead to uneven cooking.
Cooking chicken filet mignon wrapped in bacon takes a little effort, but the impressive presentation and delicious flavor make it worthwhile. With proper preparation and cooking technique, you can achieve perfectly tender chicken and wonderfully crispy bacon. Serve this restaurant-quality dish for a special date night in or to impress dinner guests. Just be prepared for requests for the recipe!
