Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked bacon wrapped chicken breast with roasted red potatoes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have smoked bacon wrapped chicken breast with roasted red potatoes using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes:

1. Take 4 chicken breast
2. Make ready 1 lb applewood smoked thickcut bacon
3. Make ready 1 cup Slap ya momma seasoning
4. Get 1/3 cup brown sugar
5. Take 1/2 cup favorite bourbon
6. Prepare 1 1/2 tablespoon Italian seasoning
7. Get 1 tablespoon olive oil
8. Take 1 lb Red potatoes

Instructions to make Smoked Bacon Wrapped Chicken Breast with Roasted Red Potatoes:

1. Cut the red potatoes in small quarters. Rinse the potatoes and put in a large casserole dish and coat with olive oil and Italian seasoning. Bake in the oven at 450 degrees for roughly 10 minutes or until the potatoes start to turn golden brown
2. Take chicken breast and flatten out with meat tenderizer
3. Coat both sides of the chicken breast with Slap Ya Momma seasoning and set to the side
4. Mix the Bourbon and brown sugar together cover the bacon
5. Roll the chicken breast and wrap with bacon
6. Put in the smoker at 250 degrees and cook for 2 1/2 hours or until the chicken's internal temperature is at 165-167 degrees (i smoked with apple wood) use your preference. Remember with wood smoke with poultry less is more when it comes to smoke.
7. Once done let rest for about ten minutes to let the juice set in the meat.

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