This Bacon Wrapped Sweet and Sticky Stuffed Chicken Breast tastes like a bacon wrapped water chestnut in a weeknight, family friendly dinner that is easy, paleo and whole30 friendly!
Stir together ALL of the sauce ingredients in a medium pot and bring to a boil on high heat. Once boiling, cook for 1.5 minutes, stirring frequently
Once the sauce has boiled for 1.5 minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 9-10 minutes, stirring frequently.
Once reduced, pour the sauce into a high powered blender, or small food processor, and blend until smooth. Transfer to a measuring cup (you should have about 6 ounces.)
Preheat oven to 400 degrees.
Slice a pocket in the side of each chicken breast, making sure to not cut right through it. Stuff 506 water chestnuts into each pocket.
Wrap one slice of bacon around each chicken breast, securing with a toothpick if needed. Sprinkle with salt and pepper.
Heat a large pan to high heat and brown the chicken on both sides, about 3-4 minutes per side, or until the bacon is golden.
Once the chicken is browned, transfer it to a wire cooling rack with legs. Put the cooling rack on top of a cookie sheet (this is going to allow air under the chicken so the bacon can get crispy on the bottom too!)
Spread 1 Tbsp of sauce on top of each chicken breast. Then, bake for 10 minutes. Once baked, spread an additional tablespoon on each chicken breast (that should be all the sauce) and bake an additional 15-20 minutes, or until the chicken is cooked through and the sauce is nice and thick.
Garnish with sliced green onion and DEVOUR!