Bacon Chicken Ii Food

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.

LADD'S CHICKEN BACON SLIDERS

Steps:

• For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
• Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
• For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
• Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
• For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
• Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

GENERAL TSO'S CHICKEN II

Steps:

• Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
• Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
• Pour off all but 2 teaspoons oil from pan.
• Add chilies and toss for a few seconds.
• Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
• If reheat ing, cut down on cooking time. Serves 6 to 8.

PARTY CHICKEN II

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef.
• Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken.
• Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.

BACON MUSHROOM CHICKEN FOR 2

Steps:

• Preheat oven to 350 degrees F.
• Cut bacon in half and place in large skillet.
• Cook until crisp & remove to a drain on paper towel.
• While bacon is cooking, flatten chicken to 1/2 inch thickness and sprinkle poultry seasoning on each side.
• Brown chicken in bacon drippings and transfer to a 1-quart baking dish that has been coated with nonstick sooking spray.
• In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion.
• Drizzle 1/2 mixture over chicken.
• Place cooked bacon on top of chicken breast and spread mushrooms over top of bacon.
• Drizzle remaining sauce over mushrooms.
• Cover and place in oven and bake for 20 minutes.
• Remove from oven, uncover and place a slice of mozzarella cheese on top mushrooms, you can also use shredded cheese.
• Return to oven and bake, uncovered, until cheese melts.

BACON-GARLIC CHICKEN

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess. , In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings., In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes., Return chicken and bacon to pan; heat through, turning chicken a few times to coat.

BACON CHICKEN

Steps:

• Cook bacon in 12" skillet until crisp.
• Crumble bacon and set aside.
• Pour bacon grease out of skillet, but don't wash or wipe it.
• Add butter and olive oil to the same skillet.
• Cook chicken breasts in this mixture over medium heat, turning once, until chicken is done.
• Place chicken in ungreased 12x8" baking dish.
• Cook onion and garlic in drippings remaining in skillet until the onion is softened.
• Stir in the pepper and cooked& crumbled bacon.
• Spoon over chicken breasts and sprinkle with parsley and cheese.
• Bake at 350 degrees for 10-15 minutes (watch closely) until cheese is melted.

CHICKEN WITH BACON AND HONEY-DIJON MUSTARD

Steps:

• Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.
• Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over medium heat, add the chicken and cook until pieces are browned on all sides.
• Transfer chicken to a baking dish. Bake the chicken uncovered at 350ºF., until the juices run no longer pink from the center of the chicken.
• In a small bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper to taste.
• Drizzle the mixture over the chicken and bake uncovered until tender and the glaze looks lighty browned on top of the chicken pieces.
• Top with crumbled bacon just before serving.
• MY PERSONAL NOTE UPDATED: I have already made the necessary corrections to this recipe according with the review and hope this time will work fine. Thanks for letting me know.

BACON CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon.