Bacon-Wrapped Chicken Breasts

Here is how to make this restaurant fav. at home. Note: do not use thick-cut bacon here, it won't render and crisp as well as thin-cut. They recommend Oscar Mayer Naturally Hardwood Smoked Bacon. And, for even cooking, make sure to use chicken breasts that are consistent in size and weight.
(serves 4)

1 t. minced fresh rosemary
1 t. kosher* salt]
3/4 t. freshly* ground black pepper
4 (6-8 oz.) boneless, skinless chicken breasts, trimmed
8 slices bacon
1 T. veg. oil
1/4 cup packed brown sugar

Adjust the oven rack 6" from the broiler element and heat oven to 350. Combine rosemary, S&P in a small bowl. Sprinkle chicken all over with rosemary mixture and press to push into the skin*. Wrap each breast with 2 pieces of bacon: Starting with 1 piece of bacon on the underside of the wide end of the breast, stretch and wrap bacon around breast, spiraling down toward middle. Continue wrapping with second piece of bacon until breast is completely wrapped and bacon seams end up on the underside of the breast. Heat oil in a 12" skillet over med.-high heat until shimmering. Add chicken, bacon seam side down, and cook, without moving them, until bacon is golden brown, about 3 min. Do not flip chicken. Sprinkle top of each breast with 1 T. sugar. Transfer skillet to oven and roast until chicken registers 155 degrees, 15-20 min. Remove skillet from oven and heat broiler. Broil until bacon is well browned, and chicken registers 160, 4-5 min. Let chicken rest for at least 5 min. before serving to redistribute the juices*.

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Love,

Machete Milletti