Heat the oven to 425°F. Cut chicken breasts into 4-6 ounce pieces. Sprinkle the chicken with salt and pepper.Wrap a slice of bacon around each piece of chicken and place in baking dish. Sprinkle with rosemary. Roast for 15 minutes at 425°F.
Reduce heat to 375°F and continue roasting until done. It won't take long--be careful not to over cook chicken (chicken is done when juices run clear when pierced).
Originally Submitted
12/26/2010
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