Bacon Wrapped Stuffed Chicken Breasts Food

BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS

Steps:

• Pound out Chicken breast so it is about 1/4" thick.
• Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
• Roll Chicken breast up to conceal cream cheese.
• Wrap partially cooked bacon around chicken breast and secure with toothpick.
• Place on baking sheet and back for about 30 minutes at 375.
• Broil for about 5 minute to crisp bacon.

MARIA'S STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
• In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

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 BOURSIN STUFFED CHICKEN BREASTS - A DEUX!

Steps:

• Pre-heat the oven to 190C/375F/Gas 5.
• Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
• Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
• Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
• Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
• Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
• Gently lift them into the oiled oven dish.
• Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
• If using the lemon juice, pour over the top of the chicken breasts now.
• Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
• Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
• Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
• Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
• Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
• TO FREEZE:.
• As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
• Cook as above.
• Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.

STUFFED AND WRAPPED CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
• Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
• Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
• Preheat the oven to 425 degrees F.
• Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
• Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
• Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
• Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

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.

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 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 WRAPPED STUFFED CHICKEN BREAST RECIPE- THM FRIENDLY

Steps:

• Butterfly the chicken breasts (slice in half length-wise, but do not cut in two, leave it intact at one edge- open like a book, then cover with plastic wrap and carefully pound thinner with a meat tenderizer, using the flat edge. Take care not to create any holes).
• In a mixing bowl, combine cream cheese, Parmesan cheese, Greek yogurt, and spinach.
• Sprinkle the open chicken breasts with salt, pepper, garlic powder, and onion powder.
• Spread the cheese mixture onto the chicken breast, take care to not overfill. Add chopped spinach on top of cheese.
• Roll the chicken breast as tightly as possible.
• Set aside.
• Lay bacon strips out on board to form a "sheet" of bacon- basically, lay strips of bacon overlapping each other. The bacon "sheet" should be large enough to cover the chicken breast.
• Once the bacon is ready, place the filled and rolled chicken breast onto the bacon and roll carefully
• Heat a skillet and sear the bottom of the bacon well. The bacon under the chicken breast will not crisp in the oven, making this step necessary. Do each breast one at a time.
• Spray a baking sheet with cooking spray. Set the seared bacon covered chicken breast onto the baking sheet, with the seared side down. Once all 4 breasts have been seared and placed on baking sheet, bake at 375* for 30 minutes or so. If the bacon is not crisp enough, broil for a few minutes, keeping a watchful eye on it.
• Slice into 5-6 slices, serve, and enjoy!

BACON WRAPPED STUFFED CHICKEN BREAST (ONE PAN MEAL)

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
• Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
• In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
• Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken.
• Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
• Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
• Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
• Serve immediately, with chopped parsley as a garnish if desired.

STUFFED CHICKEN WRAPPED IN BACON

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-WRAPPED STUFFED CHICKEN BREAST

Steps:

• Make the marinade by mixing the olive oil and chopped garlic into a bowl. Add the spices of salt, pepper and chicken spice and give it a final stir.
• Cut a slit through the middle of each chicken breast. Once cut, place the chicken breasts into the marinade bowl. Make sure all of the chicken is submerged into the marinade and leave for 20 minutes.
• Once the chicken breasts are marinated, add two teaspoons of cream cheese into the middle of the chicken breast where the slit was made.
• Wrap two pieces of bacon around the chicken breast and place into oven dish for cooking.
• Place the prepared chicken breasts into the preheated oven at 180 °C for 25 minutes.
• Remove from the oven and enjoy!

ASPARAGUS-STUFFED CHICKEN BREASTS WITH BACON

Steps:

• HowToStep
• Position racks in centre and upper third of oven, then preheat to 375°F. Line a rimmed baking sheet with parchment. ##Place chicken breasts on a cutting board. Cover with plastic wrap. Using a meat mallet or the bottom of a medium saucepan, gently pound chicken breasts to 1/2-in thickness. Season chicken with 1/4 tsp each salt and pepper. Place 5 asparagus spears crosswise in the centre of each breast. Roll chicken around the asparagus, starting with the pointed end. Set aside, seam side down. ##Lay 2 slices of bacon on cutting board side by side lengthwise. Roll bacon around one piece of chicken, then place, seam side down, onto prepared sheet. Repeat with remaining bacon and chicken. ##Bake in centre of oven for 30 minutes. Switch oven to broil and transfer sheet to upper rack. Broil until bacon is golden and an instant-read thermometer inserted into thickest part of chicken reads 165°F, about 4 to 5 minutes. ##Meanwhile, heat a medium saucepan over medium. Melt butter, then stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk and mustard. Cook until mixture is thickened, about 2 minutes. Stir in cheese, remaining 1/4 tsp each salt and pepper and parsley. Cook until cheese is melted. Serve sauce spooned over chicken.

BACON WRAPPED STUFFED CHICKEN BREASTS

Steps:

• Place the chicken on a cutting board and season it with the salt, pepper, and paprika. Using your hands, message it into the meat until it's well coated.
• Add the cream cheese and spinach to a mixing bowl. Gently mix them together trying not to tear the spinach too much.
• Spoon the cream cheese mixture on the the bottom (large part) of each chicken breast and smooth it out. Fold the top section over the bottom covered in the cream cheese.
• Wrap the bacon around each breast.
• Place the chicken onto a baking rack or oven tray lined with parchment paper. Place it into a 375 degree F or 185 C preheated oven for about 40 minutes until the chicken is no longer pink and it's cooked through.
• Serve and enjoy your bacon wrapped stuffed chicken breasts.

STUFFED CHICKEN WITH BACON

Steps:

• With a sharp knife cut a slit about 4-5cm across the chicken, but dont cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
• Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
• Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
• Using a cocktail stick pierce through the bacon and chicken to hold it all togther. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
• Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
• Take out and serve with any veg, mash potato or spicy cabbage.

BACON-WRAPPED STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375℉.
• In a large skillet, melt the coconut oil over medium heat. Add the mushrooms, onion, garlic, rosemary, salt, and pepper. Cook, stirring often, until mushrooms and onions are tender and liquid has evaporated.
• Meanwhile, butterfly the chicken breasts and pound to ⅓-inch thickness. Divide the mushroom filling between the chicken breasts. Roll up and wrap in bacon.
• Transfer to glass baking dish. Bake for 35-45 minutes, or until cooked through. Turn the oven to broil and cook just until bacon starts to crisp.

BACON WRAPPED CHICKEN BREAST

Steps:

• Preheat oven to 400° F. Line a rimmed baking sheet with foil; set a metal cooling rack on top.
• Season chicken with salt and pepper. Spread about 1-2 tablespoons of cream cheese on a chicken breast and dot with about ¼ of the butter. Roll up and wrap with 2 slices of bacon; secure with toothpicks if necessary. Place seam-side down on the rack on top of the baking sheet. Repeat with remaining chicken.
• Bake for 30 minutes, or until the chicken is cooked through and the juices run clear.
• Adjust the oven to BROIL on high. Place the chicken about 6 inches from the heat and broil until the bacon is crisp, about 3 more minutes. Keep a close eye on the chicken, since the bacon can burn quickly.
• Garnish with chopped fresh parsley or chives, if desired.

BACON WRAPPED STUFFED CHICKEN BREAST RECIPE

Steps:

• Place chicken breast on a sturdy work surface, or cutting board and top with a sheet of plastic wrap. Use a meat mallet to pound out chicken to ¼" thickness. Set chicken aside and discard plastic wrap.
• In a medium mixing bowl, mix well to combine softened cream cheese, sour cream, cheddar cheese, ranch seasoning, bacon bits, and heavy whipping cream. Add a heaping scoop to one side of each chicken breast. Fold chicken over the cream cheese mixture and roll to the edge. Repeat with each chicken breast.
• Lay out a sheet of plastic wrap over a cutting board or work surface. Place 4 strips of bacon side by side on the plastic wrap. Place a rolled chicken breast on the edge of the bacon. Roll to wrap the chicken with the bacon. Be sure that the ends of the bacon are on the bottom of the chicken breast. If need be, trim the bacon pieces. Use the plastic wrap to tighten, and twist the ends. This will help it to maintain its shape. Place in the fridge as the oven preheats (at least 5 minutes)
• Preheat the oven to 425*
• Remove plastic wrap from chicken. Place chicken breasts (with bacon seam side down) into an oven safe baking dish. Place on the center rack of the oven and bake for 30 minutes. Turn on the broiler and broil for 3-4 minutes to crisp the bacon.
• Garnish with green onions and serve immediately. Enjoy!

AIR FRYER BACON WRAPPED STUFFED SPINACH CHICKEN BREAST

Steps:

• Squeeze all the liquid out of the spinach and place in a bowl. Add cream cheese, Parmesan cheese, mozzarella, garlic, salt, pepper and mix well.
• Pat the chicken breasts dry. Slice horizontally at the thickest part, making sure to not cut all the way through. Open the chicken breast (like a book). Place the filler on top of the cut side of the breast (you should have enough for 3 breasts) and fold. Wrap 5-8 bacons around the breasts (optional: use a toothpick to secure the bacon).
• Preheat the air fryer to 375°F.
• Place the the chicken breasts in the air fryer basket. Cook for 20 minutes (flip half way) or until the internal temp reaches ~165°F.

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.