Bacon Chicken I Food

CREAMY BACON CHICKEN

Steps:

• Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
• Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
• Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
• Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

BACON WRAPPED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
• Rub half of the spice mixture all over the chicken breasts.
• Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
• Sprinkle the remaining brown sugar mixture over the top of the chicken.
• Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings.
• If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
• Sprinkle with parsley, then serve.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 200C/390F (fan forced / convection) (Note 3)
• Line tray with baking paper.
• Combine Seasoning in a small bowl. Place brown sugar in a separate bowl.
• Coat chicken in Seasoning, shaking off excess. Place on one end of bacon and roll up, finishing with the seam side down. Repeat with remaining chicken.
• Coat chicken in sugar - use your fingers to rub it on if required. Place on baking tray.
• Drizzle with olive oil (helps make it brown faster, optional)
• Bake for 25 minutes. If the bacon is not golden enough for your taste, switch on the broiler for a few minutes.
• Brush the juices on the tray onto the bacon to make it glossy and juicy. Serve on mashed potatoes, drizzled with extra pan juices if desired!

BACON CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast in one piece of bacon.
• Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.

ONE PAN CREAMY BACON CHICKEN

Steps:

• Chop the bacon into small dice.6 slices bacon
• Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
• Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
• Lay the chicken breast flat on a chopping board.
• Use a large sharp knife to cut sideways through the breast.
• Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
• Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
• If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
• Add the flour to a shallow dish.¼ cup all-purpose flour
• Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp salt½ tsp black pepper
• Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter4 chicken fillets
• Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
• Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 finely chopped onion
• Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tbsp flour
• Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.3/4 cups chicken broth/stock2 tbsp dry sherry (optional)
• Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.3/4 of cooked crispy bacon½ tsp dried thyme
• Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
• Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
• Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon

CREAMY BACON AND MUSHROOM CHICKEN BREASTS

Steps:

• Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
• Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
• Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
• Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
• Season to taste and serve.

BACON CHICKEN

Steps:

• Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet.
• Saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Place chicken in ungreased 12x8" baking dish.
• Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes or until chicken is thoroughly cooked and cheese is melted.

CHICKEN AND BACON CORN CHOWDER

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
• Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

CHICKEN WRAPPED IN BACON APPETIZERS

Steps:

• Start by heating your broiler.
• Mix 2 Tablespoons of honey mustard with the Worcestershire sauce for a quick marinade.
• Cut the chicken into 24 pieces and place it in the marinade.
• Slice the bacon into thirds, making 24 pieces.
• Cut the cheese into 12 slices, and cut each in half, making 24 pieces.
• Take the chicken pieces out of marinade one by one and wrap them with small slices of bacon and secure with toothpicks. Discard marinade.
• Broil the bacon wrapped chicken bites four inches from heat for 10 minutes or until bacon is crisp and chicken is cooked through, turning after 5 minutes.
• Remove toothpicks and place crackers on a baking sheet.
• Turn off the broiler and set the oven to 350°
• Top each cracker with cheese. Bake 4 to 5 minutes or until cheese is melted.
• Top each cheesy cracker with chicken.
• Add a little dollop of honey mustard on top of the bacon, and sprinkle with parsley.

CHILI'S CHICKEN BACON RANCH QUESADILLAS RECIPE

Steps:

• First, cooking chicken and then cook bacon until it's crispy brown. Leave them aside to cool. Then chop them into small pieces to fill them in the tortillas for quesadillas.
• Now, prep the ranch dressing for the quesadillas. Spray the pre-heated griddle using a cooking spray. Then, heat the tortillas over griddle until they're brown. Brush the tortilla with ranch on one side using a basting brush.
• Now, spread chicken and bacon over tortillas using a spoon. Add shredded cheese and lay another tortilla on top. Flip it and let it brown on the other side. Remove it and cut it into small triangular sections like a pizza and enjoy.