Bacon Topped Chicken Breasts Food

BACON WRAPPED CHICKEN BREAST

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!

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

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.

SIMPLE BACON WRAPPED STUFFED CHICKEN BREASTS

Steps:

• Pound 6 boneless skinless chicken breasts until 1/4 inch thick.
• Season with pepper.
• Top each piece with a slice of ham and a slice of muenster cheese.
• wrap them in bundles with 2 strips of bacon for each breast.
• Bake in shallow baking dish at 350 degrees for 40-45 minutes.
• Garnish with parsley.

SMOKED BACON WRAPPED CHICKEN BREASTS

Steps:

• Brine:.
• Pour the water into a pitcher then add the salt.
• Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
• Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold.
• Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged.
• Preparing the Chicken Breasts:.
• After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub.
• Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
• Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
• Smoking the Chicken Breasts:.
• Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips.
• Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
• Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased.
• About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
• There done when a safe internal temperature of 165 degrees is reached.

CHEDDAR CHEESE BACON WRAPPED CHICKEN BREAST AT ITS BEST

Steps:

• Preheat oven to 350.
• Add water to a baking dish (I just use a cookie sheet).
• Place onions in water.
• Wrap each chicken breast with a slice of bacon. Make sure ends of bacon are faced downwards when placed on cookie sheet.
• Once all chicken breasts are wrapped with bacon and placed on cookie sheet on top of onion slices, sprinkle the top of chicken with an even amount of each dry ingredient. Starting with salt, pepper, garlic powder, onion powder then paprika. Bake for 20 minutes.
• By this time, if the water is evaporated add a little more. Flip over and sprinke the tops of chicken breasts with all dry ingredients again. Cook for an additional 20 minutes. By this time, again, water should be gone. Add cheese to the top of each piece of chicken and bake for an additional 5 minutes or until cheese has melted. Enjoy!

BACON WRAPPED CHICKEN

Steps:

• Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz soft goat's cheese.
• Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, insert a sharp knife into the centre of a parcel and leave it for a few seconds, if the chicken is cooked the tip should feel very hot when you pull it out and touch it. The chicken should also feel very firm when pressed with the back of a fork.
• Serve with a gratin of potatoes and leeks.

TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS WITH BACON

Steps:

• Preheat oven to 425 degrees. Cut bacon slices into 3rds. Slice tomato into 3 slices. Butterfly chicken breasts cutting almost in half. Cut slices of cheese in half.
• Lay 1 1/2 slices of tomato in each chicken breast. Top that with both halves of cheese placed end to end on each breast. Sprinkle each breasts on the inside with garlic and onion powders and pepper. Close chicken breasts. Sprinkle each breasts on top with small amount of rosemary or if using fresh pull off a couple leaves and place on top of each breasts. Lay bacon across each breasts. Tuck any overlay of bacon underneath breasts. Secure bacon with toothpicks.
• Place breasts in shallow baking dish. Bake for 45 minutes. Remove bacon (and fresh rosemary leaves if used). Place chicken back in oven for additional 8-10 minutes to brown. While waiting for chicken, place any uncooked bacon in the microwave for a few seconds to completely cook. Serve chicken with crumbled bacon on top.