Bacon Wrapped Coca Cola 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 COCA-COLA CHICKEN BREASTS

Steps:

• Place the chicken breasts in a shallow dish, and add the Coca-Cola, onion, and garlic. Cover, and refrigerate overnight.
• When you are ready to cook the chicken, preheat a smoker to 325˚F.
• Remove the chicken from the marinade and apply the rub liberally. Wrap each breast in 2 slices of the bacon, securing the slices with toothpicks. Place the breasts in an aluminum baking pan. Place the pan in the smoker and cook the breasts for 1 hour, or until their internal temperature reaches 165˚F.
• Remove the pan from the smoker and let the breasts rest, uncovered, in the pan for 15 minutes. Then slice the breasts and garnish them with any bacon that fell aside. My motto with this dish: Have a Coke and a breast, then smile.

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 AND BASIL-WRAPPED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F.
• In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve.
• Rinse basil under cold water to stop cooking and pat dry on paper towels.
• Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact.
• (There should be 2 tenders from each whole breast.).
• Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them.
• Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half.
• Fold other breast half over to enclose tenders.
• Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.).
• Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner.
• Sprinkle crushed peppercorns evenly over bacon wrappings.
• Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot.
• Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet.
• Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total.
• Transfer chicken as browned to a plate and cook remaining breasts in same manner.
• Pour off fat from skillet and return all 3 chicken breasts to skillet.
• Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through.
• Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.

BACON WRAPPED CHICKEN BREASTS

Steps:

• Preheat oven to 325.
• CHICKEN: Pound the chicken breasts until flat.
• Put a slice of cream cheese and a few chopped chives in the middle of each and roll up.
• Wrap Each breast with a slice of bacon and secure with toothpicks.
• SAUCE: Combine the soup, Mayo, Milk, lemon juice, pepper, and salt(to taste).
• Mix all together until smooth.
• Place wrapped chicken breast pieces in a 9 x 13 baking dish (or glass pie pan if making half the recipe) and cover with the sauce mixture.
• Bake at 325 for one hour or until chicken is done.

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.

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.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
• In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
• Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.