Kaitlyn Classey from Fincastle Winery is in the Daytime Kitchen with Natalie and Brittany to make bacon and basil wrapped chicken.
Here’s the recipe:
8 boneless, skinless chicken breast halves, trimmed
16 Basil leaves
8 slices thick-cut bacon
1 1/2 tablespoons all-purpose flour
½ tsp Garlic
1/2 cup low-sodium chicken broth
1/4 cup fresh lemon juice
Lemon zest for garnish
1. Preheat oven to 400ºF. Lightly mist a 9-by-13-inch baking dish with cooking spray.
2. Sprinkle chicken lightly with salt and place 2 sage leaves on each chicken breast half. Wrap a slice of bacon around each piece of chicken and place chicken pieces in baking dish. Bake until chicken is cooked through and interior registers 165ºF on an instant-read thermometer, about 40 minutes.
3. Transfer chicken to a platter and cover loosely with foil to keep warm. Skim fat from juices in baking dish and pour them into a small saucepan. Place over medium-high heat and whisk in flour until a paste forms, 1 minute. Whisk in broth and lemon juice and bring to a boil. Reduce heat to medium and cook, whisking constantly, until sauce is smooth and thickened, about 2 minutes. Remove from heat. Whisk any juices that have accumulated on platter into sauce. Pour sauce over chicken and serve
Garnish with lemon zest.