Bacon Wrapped Chicken Stuffed Zucchini Recipe 445 Food

BACON WRAPPED CHICKEN STUFFED ZUCCHINI RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Line a baking sheet with aluminum foil and set aside. Wash and cut each zucchini in half lengthwise. Using a spoon, carefully scrape out all the seeds and soft membrane down the middle of each zucchini half. Mix the shredded chicken with the sea salt, pepper, cumin, garlic powder, onion powder, and chili powder (it combines easier when it's warm and a little moist). Spoon about 1/3 cup shredded chicken down the middle of each hallowed-out zucchini half. Wrap about 3 pieces of bacon around each zucchini half and secure with a toothpick at the top. Place each zucchini half on the prepared baking sheet and bake for about 15 to 20 minutes, checking on them after about 13 minutes to be sure the bacon isn't burning. Remove from oven and allow 5 minutes or so to cool.

STUFFED CHICKEN BREAST WRAPPED IN BACON

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).

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
• Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
• Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
• Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

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.

BACON STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees.
• Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
• Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
• In a large skillet, add butter and oil to medium-high heat.
• Saute mushrooms and onions for about 4 to 5 minutes.
• Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
• Add salt, pepper, cayenne, and cumin.
• Mix in half of the cheese and half of the cooked bacon.
• Scoop filling into the hollowed out zucchini(s).
• Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
• Poke a few SMALL holes in the top of the packet.
• Bake for 15-20 minutes (less if you have small zucchinis).
• Remove from oven; remove top foil sheet.
• Cover in remaining cheese and bacon.
• Place back in oven (uncovered) for a few minutes until cheese melts.

BACON WRAPPED, CHEESE STUFFED CHICKEN! YUM YUM

Steps:

• Preheat oven to 425°F
• Grease baking pan 13x19 or use non stick pan.
• Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).
• Cut a pocket into the side of the breast halve about 3/4th the way through each -- try not to slit through the sides or the cheese will run out.
• Pepper both sizes of the breast for a medium coating. not really thick but not light either.
• Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together.
• Spiral wrap the breast with bacon starting with one of the open corners. I usually spiral wrap it with 2-3 pieces and use the last piece to wrap circularly around the sides. This makes it look nice and covers the ends that the spiral wrapping left bare.
• Use tooth picks to hold your bacon in place. Make sure you don't leave any ends on top of the chicken breast unsecured, they will roll up during cooking and burn and your chicken will dry out --
• Cook for 25-27 minutes, bacon should start to crisp before you remove the dish from the oven. Inside temperature should be 165 or over.
• Remove tooth picks, sprinkle a bit of the chosen cheese on top. Let stand 5 minutes to cool, then serve. -.

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.

CRISPY BACON WRAPPED STUFFED ZUCCHINI #RSC

Steps:

• Directions - Ground beef mix.
• 1. Use meat from Italian sausage and mix with ground beef.
• 2. Add bread crumb, diced shitake mushrooms, eggs, garlic powder, ground pepper, brown sugar, shredded Parmigiano cheese, parsley, oregano, 1 teaspoon salt, and mix well with above.
• Directions - Zucchini sections.
• 1. Cut zucchini in sections about 1 3/8" each.
• 2. Core each section center seeds out.
• 3. Fill each section with stuffing of ground beef mix from above.
• Directions - Bacon rings.
• 1. Using heavy duty non-stick Reynolds aluminum foil to wrap around card board tubes, some round and some square, to make round bacon rings for zucchini and square bacon rings for couscous.
• 2. Wrap 2 layers of bacon rushers tightly on foil tubes above and bake in 350F oven until crispy. Put tray under the bacon to catch all bacon fat and drippings. The tray should have some water to prevent the dripping from drying out.
• 3. Remove cardboard tube under the aluminum foil, and remove foil. The crispy bacon rings should detach from the foil easily.
• 4. Insert stuffed zucchini sections into round bacon rings and bake in 300F oven on a pan. About 20 minutes until internal temperature reaches 160°F.
• 5. Collect juice from the baking of the stuffed zucchinis in the pan.
• Directions - two sauces, each to be enjoyed by guest separately or combined.
• Corn sauce.
• 1. Cut kernels from two ears of fresh corn, about one cup.
• 2. Collect juices from the bacon drippings, and from the baking of stuffed zucchinis and mix with corn kernels.
• 3. To above, mix heavy cream, garlic powder, chopped onion, salt and wine. Use a hand blender to Purée all into a creamy sauce.
• 4. Simmer the above for 10 minutes.
• Black garlic sauce (Optional).
• 1. Peel all black garlic cloves.
• 2. Mix black garlic with Balsamic vinegar, a pinch of salt and Olive oil and blend with hand blender. The mixture will become a sweet pure black sauce of ketchup consistency.
• Couscous.
• 1. Make couscous any style you prefer,.
• 2. and stuff couscous in crispy square bacon rings and serve with stuffed zucchinis.
• Photos show suggested plating serving suggestion.

BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.