butter (or Butter Olive Oil)
Rosemary Olive Oil
sea salt and pepper to taste
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.