Now place 4 chicken breasts into a deep baking dish and rub them with half of the spice rub.
Then wrap each seasoned chicken breast with 2 slices of thin-cut bacon. So you’ll need a total of 8 bacon slices.
Gently rub the rest of the spices on top of the bacon-wrapped chicken. Bake at 375 degrees Fahrenheit for about 30 minutes or until the thickest part of the breast reads at least 165 degrees Fahrenheit. I recommend using an instant-read thermometer for this step. Tip: if you want the bacon to crisp or a little more, you can broil it at the end for an additional 1-2 minutes.
Don't pound the chicken flat- This recipe was created for thick, normal-sized chicken breasts. If you pound the chicken flat, they will cook much too quickly.
Don't use thicker cut bacon- Because they need so much time to crisp, the chicken will dry out before they're done. Thinner cut bacon crisps quickly and cooks fully.
Preheat the oven- Cooking at too low of a temperature will make the bacon soggy and mealy. Preheat your oven so the Bacon Wrapped Chicken goes in when it's hot.
Check the chicken temp with a thermometer- Color isn't the best indicator of doneness for this dish, so check that the temp is 165 degrees or more with an instant-read thermometer.