Ingredients
For The Chicken:
- 1 head of garlic
- 1 teaspoon olive oil
- 2 chicken breasts 4 ounces each
- 2 slices bacon
For The Salsa:
- 1/2 an avocado diced
- 1/4 cup tomato diced
- 3 tablespoons red onion diced
- 2 tablespoons green onion sliced
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Peel away the extra, papery outer skin from the garlic. Cut off the pointed end of the garlic head so that the cloves are exposed but the bulb stays whole.
- Drizzle the garlic with olive oil and rub until completely coated. Then, wrap the garlic tightly in tinfoil. Bake for 40-45 minutes, until the cloves are soft.
- Once the garlic is done, remove it from the tinfoil. Squeeze half of the cloves out of their skin and into a small bowl.
- Mash the garlic up into a paste, and spread it evenly on top of each chicken breast. Save the rest of the garlic for another recipe!
- Take one piece of bacon and wrap it around a chicken breast. Repeat with the additional breast.
- Set a cooling rack on top of a tinfoil-lined cookie sheet and place the chicken breasts on the rack. Bake until the chicken reaches an internal temperature of 165°F, about 25-30 minutes. Next, turn your oven to high broil and cook until the bacon is very crispy, about 2-5 minutes. Watch closely as it can burn fast!
- While the chicken bakes, mix all the salsa ingredients and season to taste with salt and pepper.
- When the chicken is cooked, divide the avocado salsa evenly on top of each breast and enjoy!
