Bacon Wrapped Chicken with Glazed Apples

Because everything tastes better with bacon!

By Khalil Hymore

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• Kosher or sea salt
• Ground black pepper
• 16 large sage leaves
• 8 slices thin-cut bacon
• 1 tablespoon unsalted butter
• 2 clove garlic, chopped
• 2 tart apples, cut into 1/2-inch wedges
• 1/4 cup pure maple syrup

Heat oven to 400° Fahrenheit. Lightly season the chicken breasts with salt and pepper and top each with 4 sage leaves. Wrap 2 slice of bacon around each breast, being sure to keep the leaves tucked underneath. Heat a large non-stick skillet over medium heat until hot. Lay the chicken breasts into the skillet seam side down and cook until browned and the bacon is crisp, about 4 minutes. Turn and continue cooing until the chicken is cooked through but still moist, 4 more minutes. Transfer chicken breasts to a baking sheet and finish cooking in the oven, about 8 minutes. Transfer to a serving platter and tent with foil to keep warm.

Meanwhile, wipe out the skillet and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add the apples and season with salt and pepper. Cook, turning occasionally, until golden, but still slightly crisp, 3 to 4 minutes. Add the maple syrup and toss to coat the apples. Cook until they become glazed (add about a tablespoon of water if the syrup becomes too sticky), 1 to 2 minutes. Serve the chicken on a platter topped with the apples.