Bacon Guacamole Chicken Sandwiches Food

BACON GUACAMOLE CHICKEN BOMBS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
• In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
• Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
• Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
• Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
• Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
• Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
• Enjoy!

BACON-GUACAMOLE CHICKEN SANDWICHES

Steps:

• Mash avocado with dressing until blended.
• Spread 2 bread slices with avocado mixture.
• Top with chicken, bacon, lettuce and remaining bread slices to make 2 sandwiches.

CHICKEN AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
• Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
• Chill the chicken until fully cooled.
• Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
• Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
• Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
• Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

CHICKEN AND AVOCADO PANINI SANDWICHES

Steps:

• Heat panini press to medium. (Or can grill on skillet or George Foreman).
• Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
• Spread thin layer of mayo on bread slices.
• Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
• Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

CHICKEN, AVOCADO, AND BACON SANDWICH

Steps:

• In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.

BACON GUACAMOLE GRILLED CHEESE SANDWICH

Steps:

• Cook the bacon until crispy and set aside on paper towels to drain.
• Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
• Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.