Preheat convection oven to 375F. Cut chicken breasts into strips. Lightly coat with Maple Balsamic and set aside for 30 minutes - 2 hours to marinate.
While chicken is marinating, wash and cut russet potatoes into wedges. Toss with Rosemary Olive Oil and sea salt. Arrange on a large baking sheet so they don't touch.
When chicken is done marinating, wrap with bacon strips. Place on a parchment-lined baking sheet.
Bake both chicken and potato wedges at 375F for 20-25 minutes, or until done, turning after 20 minutes if necessary.
While chicken and potatoes are baking, wash and peel carrots. Cut into thin sticks. Place in frying pan with 2-3 Tbsp. butter (or Butter Olive Oil) and cook over low - medium heat until tender. Drizzle with Maple Balsamic.
Serve carrots alongside the potato wedges and bacon wrapped chicken.
Developed with the Peppercorn Restaurant & Lounge.