Bacon Roasted Chicken Breast Smothered In Smoked Gouda Food

GOUDA-STUFFED CHICKEN

Steps:

• Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS

Steps:

• Combine, cayenne, garlic powder, paprika and pepper.
• Flatten chicken breasts to approx 1/4" thickness.
• Season both sides of chicken with the cayenne mixture.
• Place small piece (s) of cheese on chicken and roll up, pressing firmly.
• Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
• Bake in a 350 oven for 20 minutes.

BACON ROASTED CHICKEN BREAST SMOTHERED IN SMOKED GOUDA

Steps:

• Preheat oven to 375°F.
• In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
• While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
• Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
• Remove skillet from heat and deglaze with white wine. Remove from heat.
• Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
• Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.

BACON AND SMOKED GOUDA CAULIFLOWER MASH (LOW CARB AND GLUTEN FREE)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Combine cauliflower, heavy cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder in a pot; bring to a boil. Cook until cauliflower is soft, 18 to 20 minutes.
• Transfer cauliflower mixture carefully to a food processor. Add crumbled bacon and smoked Gouda cheese; blend until smooth and creamy. Season with salt and pepper.

SMOKEY BACON, CHEESE & POTATO CHICKEN BREASTS

Steps:

• -Open your package of bacon and reserve 6 slices and set aside. Dice the remaining bacon and fry till crisp. -As bacon is frying, grate your cheese and add to the bowl of cooked, mashed down potatoes. -Add your bacon and spices, mix well till incorporated, set aside.
• -Rinse and dry your chicken breasts. Using the larger part of the side of the chicken breasts, make a 2 to 2-1/2" deep slit, forming a pocket. Do not go all the way through the chicken.
• -Stuff your chicken breasts with 2-3 good tablespoons to start. You want to make sure all the chicken has some stuffing. Then you can always go back and stuff them evenly some more. Use it all up, the stuffing will not leak out.
• -Once the breasts have been stuffed, rub them on all sides with the Smoked rub. Preheat oven to 375F, pre-spray with baking spray a 13 x 9 baking pan, set aside.
• -Okay, let's take 1 strip of that amazing bacon and wrap around the stuffed chicken breast. You want to concentrate on the stuffing part, that is what will prevent the stuffing from leaking out without using toothpicks or skewers. I know!! I surprise myself sometimes too!!
• -Lay the first stuffed chicken breast into the pan, continue with the rest. -You want them snug and touching each other if possible. Again, this will ensure the stuffing stays in place.
• -Bake for 55-65 minutes covered for the first 30 minutes. If there are juices in the pan when you uncover them after 30 minutes, drain most of it and return pan to oven for the remainder of the cooking time. Chicken is cooked when the internal temperature is 165F. -Let rest for a few minutes so the chicken remains nice and moist, and then serve with your favorite side.