STUFFED CHICKEN BREAST WRAPPED IN BACON
Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.
Provided by Ayms123
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
- Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g
BACON WRAPPED CHICKEN BREAST
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
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
BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER
Boneless, skinless chicken breast, again? Amp up the flavor of your chicken with bacon! These are butterflied: either do it yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air fry! While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.
Provided by Bibi
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
- Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
- Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
Nutrition Facts : Calories 393 calories, Carbohydrate 2 g, Cholesterol 122.8 mg, Fat 23 g, Fiber 0.7 g, Protein 42.4 g, SaturatedFat 10 g, Sodium 1004.1 mg, Sugar 0.8 g
CHEESY STUFFED LEMON CHICKEN BREASTS
A creamy stuffed lemon-pepper chicken with a crisp outside.
Provided by Nymph dono
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Split chicken breasts down the middle with a knife, but do not cut fully in half.
- Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
- Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g
STUFFED CHICKEN WRAPPED IN BACON
Transform a simple chicken breast by stuffing it with garlicky cheese and wrapping it in crisp streaky bacon. This recipe is guaranteed to make someone feel completely spoiled. Plus it's on the table in 20 minutes.
Provided by Ellis Barrie
Categories Main course
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5.
- Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet - be careful not to cut all the way through the chicken breast.
- Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside.
- Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes.
- In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper.
- Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened.
- Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes.
BACON STUFFED CHICKEN BREAST WITH HONEY AND LEMON PEPPER
This simple recipe is an easy way to prepare chicken breasts. The bacon gives it a delicate smokey flavor while the honey has a light sweet taste and the lemon pepper has a bit of kick. All the flavors blend together in this awesome and easy recipe.
Provided by Kaylin
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 350 degrees.
- Butterfly your chicken breasts. To butterfly simply slice your chicken breast in half short ways, stopping before you slice it into 2 pieces, it should open like a book.
- Place in a foil lined baking dish.
- Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Drizzle honey on one side.
- Cut one slice of bacon to fit inside the breast, be sure to use the entire slice of bacon. Arrange the bacon on the side of the chicken you drizzled the honey,.
- Drizzle bacon with honey and fold the chicken breast over covering the bacon.
- Sprinkle honey and lemon pepper on the outside of the chicken breast, repeat with the remaining chicken breasts.
- Cover tightly with foil and bake for 1 hour.
- Remove breasts and add enough cornstarch to thicken the pan drippings.
- Serve over chicken breasts.
Nutrition Facts : Calories 292.7, Fat 16.8, SaturatedFat 5, Cholesterol 101.6, Sodium 276.1, Carbohydrate 0.1, Protein 33.2
GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
SAUTEED CHICKEN BREAST WITH CLOVER HONEY AND CHILI
Make and share this Sauteed Chicken Breast With Clover Honey and Chili recipe from Food.com.
Provided by byZula
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the strips of chicken breast with salt, pepper and the ground cumin.
- Heat a skillet with the olive oil until hot but not smoking.
- Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
- Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
- Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
- Be careful of the volatile combination of hot honey and vinegar.
- Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
- Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
BACON AND CHEESE STUFFED CHICKEN
Make and share this Bacon and Cheese Stuffed Chicken recipe from Food.com.
Provided by Quick n Easy Recipes
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
- Sprinkle chicken with salt, pepper and paprika.
- Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
- Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
- Remove from skillet and cover loosely with foil to keep warm.
- Stir cornstarch into chicken broth with a fork until dissolved.
- Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
- Add chopped parsley.
- To serve, spoon over chicken.
Nutrition Facts : Calories 268.2, Fat 15, SaturatedFat 5.4, Cholesterol 95.9, Sodium 595.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 30.4
LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE
A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!
Provided by El Bistro
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
- Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
- Bake for 30 Minutes.
- Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
- Put pan back in the oven.
- Bake 30 Minutes.
- Remove from oven, and place chicken back inside.
- Cook for another 15 minutes.
- This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.
Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8
STUFFED CHICKEN WITH CANADIAN BACON
I needed a new chicken recipe and it had to only use healthy ingredients. My dad had a heart attack and he is only allowed Asiago cheese and canadian bacon as substitutes for their counter fattening parts.
Provided by Angelofraa
Categories Chicken Breast
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, line bottom of a glass pan with olive oil and set aside at least 10 15 toothpicks near your workstation.
- Mix seasoning ingredients in a shallow pan, with enough room to lay one chicken breast down in it.
- Add as much as you want of each seasoning per your taste, I used a couple of shakes for each ingredient and a little extra of the cheeses.
- Mix all stuffing ingredients together in a bowl.
- Lay one chicken breast in the shallow seasoning dish to coat the outside, and then in the center of the chicken breast add a line of the stuffing mixture.
- Roll and seal by sticking a toothpick on the top of each end to close.
- Once all the chicken breasts are stuffed and in the glass dish, you will have left over stuffing, place the leftover stuffing on top of each chicken breast on the lip of the seal.
- Bake in oven for 30 minutes, check to see if done, depending on oven you may need another 15 minute.
FETA CHEESE AND BACON STUFFED CHICKEN BREASTS
I got this from the South Beach Diet cookbook. I thought it was delicious and very filling. And it really smells up the kitchen nice.
Provided by sheri77
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a small bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper.
- Butterfly cut the chicken.
- mix together feta and bacon.
- stuff each breast with feta and bacon mixture. secure sides of chicken with toothpicks (if needed).
- Pour oil mixture over top of breasts.
- Bake uncovered for 30 - 35 minutes.
Nutrition Facts : Calories 380.2, Fat 30.1, SaturatedFat 4.4, Cholesterol 75.5, Sodium 138.1, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 25.3
LEMON PEPPER CHICKEN BREAST
I came up with this recipe because I love chicken but there are only so many ways to try to fix it before you get tired of it, or have fixed it over and over again! So I came up with this recipe and really like it!
Provided by LaceyLou432
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- When the chicken breasts are thawed, mix the Frank's hot sauce and lemon pepper marinade together.
- Marinate chicken breasts for about an hour in the refrigerator.
- While marinating, slice the yellow, green and red peppers into thin slivers and set to the side in the skillet.
- Place the chicken breasts on the grill on the top rack; grill slowly so chicken breasts stay nice and juicy.
- When chicken is almost completely cooked, remove from grill and place in the skillet on top of the peppers.
- Baste the chicken with the remaining sauce mixture that was not used and cook until chicken is completely cooked and peppers and tender!
Nutrition Facts : Calories 283.3, Fat 13.9, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1585, Carbohydrate 7.1, Fiber 1.7, Sugar 2.7, Protein 31.5
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