Bacon-Wrapped Chicken with Velvety Egg and Milk Sauce

1.Preheat your oven to 400°F (200°C).

2.Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper on both sides.

3.Wrap each chicken breast with two slices of bacon, securing the ends with toothpicks if necessary.

4.Place the bacon-wrapped chicken breasts on a baking sheet lined with parchment paper.

5.Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.

6.While the chicken is baking, prepare the egg and milk sauce. In a medium saucepan, melt the butter over medium heat.

7.Whisk in the flour and cook for about 1 minute until it forms a roux, stirring constantly to avoid burning.

8.Gradually add the whole milk, whisking continuously until the sauce thickens, about 3-5 minutes.

9.In a separate bowl, beat the eggs and slowly add a small amount of the hot milk sauce to temper the eggs, whisking constantly to prevent curdling.

10.Once tempered, pour the egg mixture back into the saucepan, stirring continuously until the sauce is smooth and creamy. Season with salt and pepper to taste.

11.Remove the chicken from the oven and let it rest for a few minutes before slicing.

12.Serve the bacon-wrapped chicken on plates, drizzled with the velvety egg and milk sauce, and garnish with fresh parsley.