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Bacon Wrapped Spring Chicken – Food Wishes ctm magazine

Learn how to make a Bacon Wrapped Spring Chicken recipe! As you may already know, bacon is like a cheat code for food, especially when dealing with the almost always boring, boneless, skinless chicken breast. Plus, this easy to learn stuffing and wrapping technique will work no matter what you decide to fill your breasts with. Visit https://foodwishes.blogspot.com/2019/04/bacon-wrapped-spring-chicken.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Bacon Wrapped Spring Chicken recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Travis Maxwell on November 30, 2019

    Is it just me or does his voice go up and down.

  • Darrell Ellis on December 4, 2019

    This looks really nice, going to try this tonight.

  • Alien nation on December 4, 2019

    I don’t believe there is a better teacher on YouTube than you Chef John

  • Ra̅ηdo̅mṔṧy̅ḉнiḉ on December 26, 2019

    it was the best of times and the wurst of times…

  • C W on December 29, 2019

    "After all you are the……." is always highlight.

  • HiVizCamo on January 7, 2020

    Can confirm these hand-burning odds, a roughly 100% chance.

  • Arthas Menethil on January 10, 2020

    1:45 i can never understand why when they translate words from one language to another they dont spell them phonetically more often. As an etymology nerd it's one of those petty annoyances that I get unreasonably bothered by.

  • Paul Farrell on January 25, 2020

    Well…I’ve made this. And it was fantastic. Chef John always has it right.
    Off/On topic…….Does anyone know if Chef John owns a restaurant somewhere?

  • BeachPeach2010 on January 30, 2020

    Thanks Chef John, this screams perfect Keto recipe to me!

  • KEIKO MAGAZINE TV on February 4, 2020

    Boring… Please wake me up when it’s over 😂😂😂

  • Arthas Menethil on February 5, 2020

    6:06 actually the international sign for "hot pan" isn't to wrap the handle with a towel, it's to grab the handle with your bare hand and issue a loud, high pitched screech similar to a tea kettle that's about to explode.

  • That one Dude on February 6, 2020

    Wow ! Every video looks looks Ridiculously good. These videos are so easy to binge watch! My Shopping List is just growing.

  • RAYDOX on April 5, 2020

    Your voice pitch rollercoaster is hard to listen to

  • Lawrence Taylor on May 27, 2020

    I nead my bread, eating it while on bended nee as I am a nave wooing my lady. She says " I now you night, neading bread and presenting this on bended nee. No nave are thee, night.
    About that missing letter are we Oay?

  • Diego O' Land on June 14, 2020

    Be sure and check local laws before making this. It might have more flavor and goodness than permitted. OMG this is good

  • Claudia Martins on June 24, 2020

    Hi there, Chef John! Watching you from Brazil and learning tons with you!! Thank you for sharing those delicious recipes. 😉

  • Ava Hightower on July 1, 2020

    Lol… i'll be grinning and thinking of you when i make this.

  • Thomas Bernecky on July 7, 2020

    Chef John:Looks good and it must have been good, as you whipped through that one in about 30 seconds.

  • Raycefan on August 3, 2020

    Did this but cooked them in the smoker with a mix mesquite and cherry wood. Turned out lip smackingly good.

  • Maggy das Mäuschen on August 4, 2020

    The reason khachapuri (хачапури) is pronounced with the silent k is because the Х in cyrillic is transliterated as kh. Its basically a very harsh H sound. Fun language fact for yall

  • Cindy Starling on September 27, 2020

    I .oventhe freakishly small spoon

  • Richard John on October 3, 2020

    just made this. holy shit I'm blown away. This was INCREDIBLE!

  • Robert Edson on October 8, 2020

    I'm thinking spinach & feta cheese would be UNBELIEVABLE!!! Yum!!!

  • Jim Peppers on October 9, 2020

    My experiences with small openings have always been better 😉

  • Deano on October 30, 2020

    I make this a lot, if I do say so myself it’s always cooked to absolute perfection. Pure white and juicy in the middle and the bacon just nice and crispy on the outsides. I’m making it tomorrow for my family 😄

  • Outskirts of Infinity on November 12, 2020

    I think a piping bag would have worked for the stuffing part but I’m not the expert.

  • MyBabyReads on November 15, 2020


  • Kate Calderara on November 21, 2020

    Uhhhh yup. That's what's for dinner this week.

  • Andy Cutright on December 19, 2020

    This is amazing. And great the next day, or the day after.

  • Rich on December 22, 2020

    I only watch for chef John's deadpan humor. Lol but really, I've have made a few of his creations and they were loved!

  • Ajay 1999 on December 25, 2020

    Mofongo inside

  • K1LD3R  on January 8, 2021

    stopped eating meat a few years ago. Found your channel, and I cannot stop binging. Awesome cooking tips in general, even though I dont try out the recipes.

  • Kate Calderara on January 20, 2021

    This was *amazing*; I literally quadrupled the stuffing recipe and we made this every night for a week and still didn't want it to be over.

  • bobbybigplays13 on January 21, 2021

    How much longer would you bake for if you included 4 chicken in the oven?

  • Jonathan Duplantis on February 7, 2021

    I'm chef Jon too. Thanks for your awesome content. Method prevents madness

  • ronald rabating on March 8, 2021

    Could you have a giant slice on the side and then stitch it up with a butchers thread?

  • CzarAice01 (CIGMA) on April 19, 2021

    I have a question about this recipe, because my oven broke and I'm planing to make this in 2 weeks. Can I use a steamer, then panfry the bacon after?

  • Jw Stanley on September 21, 2021

    Ok. The voice and inflection are wonderful, but I am not THAT into bacon. I will go for the freaky-flat spat, and aim at Coq au Cordon Bleu. Love your videos, and prefer Coq au Cordon Bleu, blue ribbon not included. Love your videos.

  • W on November 3, 2021

    Omg this is the best, but i rolled them in Parmigiano cheese before i but the bacon around them. I used cream cheese, and i tried a frying pan like your but then i moved it into a cast iron one, it worked better, my new favorite

  • Gerard Bonner on November 6, 2021

    Long and thick? Pause.

  • An Onymous on December 5, 2021

    The inflection is horrendous. Sounds like a robot.

  • Ryan F on December 22, 2021

    You can sear the bacon after wrapping the chicken, like you would a steak to get the extra color and crisp before baking off.

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