Bacon And Basil Wrapped Chicken Breasts Food

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BACON-WRAPPED CHICKEN BREASTS



Bacon-Wrapped Chicken Breasts image

Boneless skinless chicken breasts stay moist and flavorful when wrapped in bacon and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even more flavor from the inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/2 small yellow onion, minced
2 cloves garlic, minced
6 ounces cream cheese, at room temperature
2 tablespoons finely chopped chives
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce boneless skinless chicken breasts
12 slices bacon (not thick-cut)

Steps:

  • Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
  • Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
  • Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
  • Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

BACON WRAPPED CHICKEN BREAST



Bacon Wrapped Chicken Breast image

Bacon wrapped chicken is easy and DELICIOUS! Chicken seasoned, wrapped in bacon, then baked until the chicken is moist and the bacon crispy.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 38m

Number Of Ingredients 11

2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon kosher salt (plus additional for serving)
1/2 teaspoon black pepper
4 medium boneless, skinless chicken breasts (about 8 ounces each)
8 bacon slices (not thick cut bacon)
2 tablespoons pure maple syrup
1 tablespoon red wine vinegar
Cracked black pepper (optional)
Chopped fresh chives (for serving)

Steps:

  • Preheat oven to 425 degrees F. Grease a 9x13-inch baking dish with nonstick spray.
  • In a small bowl, stir together the smoked paprika, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper.
  • Pat the chicken dry. Sprinkle the chicken evenly on both sides with thyme mixture, rubbing to coat.
  • Wrap 2 bacon slices around each breast, covering it as evenly as you can.
  • Place the chicken breast, seam-side down, in the prepared dish.
  • To the same bowl you used for the seasonings, add the maple syrup and vinegar and stir to combine.
  • Brush the tops of the chicken with the maple syrup mixture. If desired, crack black pepper over the top.
  • Bake the bacon wrapped chicken for 20 to 25 minutes, until a thermometer inserted at the thickest part registers 165 degrees F (I typically pull my chicken a few degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.
  • If you'd like to crisp the top of the bacon, switch the oven to broil. Broil the chicken for 1 to 3 minutes, until it is crisped to your liking.
  • Remove the chicken from the oven and immediately sprinkle with a pinch of additional salt. Let rest at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives. Enjoy!

Nutrition Facts : ServingSize 1 (of 4), Calories 412 kcal, Carbohydrate 9 g, Protein 42 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 138 mg, Fiber 1 g, Sugar 6 g

EASY CHICKEN BREAST WRAPPED IN BACON



Easy Chicken Breast Wrapped in Bacon image

Delicious chicken breasts wrapped in bacon and smothered with BBQ sauce and Cheddar cheese. It's baked to perfection without any fuss, and you only need 4 ingredients!

Provided by klf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 4

2 skinless, boneless chicken breast halves
4 slices bacon
1 (12 ounce) bottle barbecue sauce, or as needed
1 cup grated Cheddar cheese, or as needed

Steps:

  • Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
  • Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

Nutrition Facts : Calories 933.8 calories, Carbohydrate 68.8 g, Cholesterol 162 mg, Fat 54.5 g, Fiber 1.2 g, Protein 39.4 g, SaturatedFat 23 g, Sodium 2906.3 mg, Sugar 44.1 g

BACON-WRAPPED CHICKEN IN THE OVEN



Bacon-Wrapped Chicken in the Oven image

Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.

Provided by Zachary Hensler

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup brown sugar
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon onion powder
4 (4 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package bacon
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
  • Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
  • Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve topped with parsley.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g

BACON AND BASIL-WRAPPED CHICKEN BREASTS



Bacon and Basil-Wrapped Chicken Breasts image

From the July 1996 Gourmet magazine, these chicken breasts are really wonderful. This recipe calls for chicken breasts with the 'tenders', but I can rarely find them this way. I just stuff the chicken breasts with basil and wrap with bacon as described below. I have also tried these by stuffing them with some goat cheese too, that we liked a lot.

Provided by lazyme

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

21 large basil leaves, washed well and spun dry
3 boneless skinless chicken breast halves (about 2 pounds total)
15 slices bacon (about 3/4 pound)
1 teaspoon black peppercorns, coarsely crushed

Steps:

  • Preheat oven to 400°F.
  • In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve.
  • Rinse basil under cold water to stop cooking and pat dry on paper towels.
  • Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact.
  • (There should be 2 tenders from each whole breast.).
  • Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them.
  • Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half.
  • Fold other breast half over to enclose tenders.
  • Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.).
  • Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner.
  • Sprinkle crushed peppercorns evenly over bacon wrappings.
  • Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot.
  • Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet.
  • Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total.
  • Transfer chicken as browned to a plate and cook remaining breasts in same manner.
  • Pour off fat from skillet and return all 3 chicken breasts to skillet.
  • Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through.
  • Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.

Nutrition Facts : Calories 326.8, Fat 26.3, SaturatedFat 8.7, Cholesterol 72.8, Sodium 510.7, Carbohydrate 0.8, Fiber 0.3, Protein 20.4

BACON AND BASIL-WRAPPED CHICKEN BREASTS



Bacon and Basil-Wrapped Chicken Breasts image

Categories     Chicken     Poultry     Sauté     Basil     Bacon     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 4

21 large fresh basil leaves, washed well and spun dry
3 boneless skinless whole chicken breasts (about 2 pounds total)
about 15 bacon slices (about 3/4 pound)
1 teaspoon whole black peppercorns, crushed coarse

Steps:

  • Preheat oven to 400°F.
  • In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve. Rinse basil under cold water to stop cooking and pat dry on paper towels.
  • Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact. (There should be 2 tenders from each whole breast.)
  • Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them. Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half. Fold other breast half over to enclose tenders.
  • Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.)
  • Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner. Sprinkle crushed peppercorns evenly over bacon wrappings.
  • Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot. Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet. Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total. Transfer chicken as browned to a plate and cook remaining breast in same manner.
  • Pour off fat from skillet and return all 3 chicken breasts to skillet. Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through. Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.

BACON WRAPPED CHICKEN BREAST



Bacon Wrapped Chicken Breast image

This 4-ingredient Bacon Wrapped Chicken Breast is stuffed with chive and onion cream cheese for an easy dinner that tastes delicious and looks impressive!

Provided by Blair Lonergan

Categories     Dinner

Time 48m

Number Of Ingredients 6

4 boneless, skinless chicken breasts (about 6 ounces each), pounded to ½-inch thickness
Kosher salt and pepper, to taste
4 tablespoons chive and onion cream cheese (or more, as desired)
1 tablespoon butter, chilled and diced into very small pieces
8 slices bacon (not thick-cut)
Optional garnish: chopped fresh parsley or chives

Steps:

  • Preheat oven to 400° F. Line a rimmed baking sheet with foil; set a metal cooling rack on top.
  • Season chicken with salt and pepper. Spread about 1-2 tablespoons of cream cheese on a chicken breast and dot with about ¼ of the butter. Roll up and wrap with 2 slices of bacon; secure with toothpicks if necessary. Place seam-side down on the rack on top of the baking sheet. Repeat with remaining chicken.
  • Bake for 30 minutes, or until the chicken is cooked through and the juices run clear.
  • Adjust the oven to BROIL on high. Place the chicken about 6 inches from the heat and broil until the bacon is crisp, about 3 more minutes. Keep a close eye on the chicken, since the bacon can burn quickly.
  • Garnish with chopped fresh parsley or chives, if desired.

Nutrition Facts : ServingSize 1 wrapped chicken breast, Calories 452 kcal, Carbohydrate 1 g, Protein 43 g, Fat 30 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 161 mg, Sodium 560 mg, Sugar 1 g, UnsaturatedFat 15 g

BACON WRAPPED CHICKEN BREASTS



Bacon Wrapped Chicken Breasts image

My cousin gave this recipe to me in a cookbook she made for my wedding gift. When I got married I didn't know how to cook anything but this is super easy to make and my husband still loves it! I leave out the chives because my husband doesn't like them. And I also use more black pepper than the recipe calls for. I like more in the sauce mixture & more on top of the chicken. Sometimes I have to use more than one slice of bacon to wrap the chicken if it's big.

Provided by Lynsey Beth

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 boneless skinless chicken breasts
4 ounces sliced cream cheese
chopped fresh chives
4 -8 slices bacon
1 (8 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
salt
toothpick

Steps:

  • Preheat oven to 325.
  • CHICKEN: Pound the chicken breasts until flat.
  • Put a slice of cream cheese and a few chopped chives in the middle of each and roll up.
  • Wrap Each breast with a slice of bacon and secure with toothpicks.
  • SAUCE: Combine the soup, Mayo, Milk, lemon juice, pepper, and salt(to taste).
  • Mix all together until smooth.
  • Place wrapped chicken breast pieces in a 9 x 13 baking dish (or glass pie pan if making half the recipe) and cover with the sauce mixture.
  • Bake at 325 for one hour or until chicken is done.

Nutrition Facts : Calories 517.8, Fat 35.8, SaturatedFat 13.1, Cholesterol 131.5, Sodium 944.7, Carbohydrate 13.6, Sugar 2.3, Protein 34.6

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From sweetandsavorymeals.com


BACON-AND-SAGE-WRAPPED CHICKEN BREASTS RECIPE | MYRECIPES
Step 1. Preheat oven to 400ºF. Lightly mist a 9-by-13-inch baking dish with cooking spray. Advertisement. Step 2. Sprinkle chicken lightly with salt and place 2 sage leaves on each chicken breast half. Wrap a slice of bacon around each piece of chicken and place chicken pieces in baking dish.
From myrecipes.com


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