Bacon Wrapped Stuffed Chicken 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.

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 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.

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 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 THIGHS SMOTHERED AND STUFFED WITH AWESOME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
• Trim asparagus spears to extend 1 inch past each side of the thighs.
• Place 1 cup of the mozzarella cheese into a bowl.
• Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
• Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
• Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
• Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
• Cut strings from thighs and smother with sauce.

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!

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.

BACON WRAPPED STUFFED CHICKEN (GLUTEN FREE)

Steps:

• Preheat oven to 425 degrees F.
• In a Medium Sauté Pan, place the Olive Oil and slightly heat up then add the Mushrooms in, then Minced Garlic. Cook for 3-4 min or until they lightly start to brown. Place Mushroom and Garlic in a Bowl and add in the Chopped Spinach. Fold Mixture together, and allow to cool.
• Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a Pocket. Season the chicken with pepper. Combine the Blue cheese with the Spinach and Mushroom Mix and stuff the breasts. Then spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
• By: Chef Travis W. Holland.

STUFFED CHICKEN WRAPPED IN BACON SERVED WITH GRAVY

Steps:

• Note: I couldn't get it to accept gravy amounts. I use bisto gray and I use 2-3 Tablespoons for a thicker gravy, But just prepare according to the brand you buy.
• Pound chicken breasts with a meat mallet to flatten slightly (about 1/4 inch).
• Add chicken stock and butter to cup and pour 1/2 cup of boiled water in, to dissolve. Prepare stuffing according to pack remembering to minus the 1/2 cup of water already added.
• Divide stuffing equally among breasts fold breast over to cover and wrap 3 bacon slices around each breast to secure.
• Lightly oil a baking dish and place breast inside. Bake in pre-heated oven at 180c for 35-45 Min's or until chicken is cooked through.
• Make gravy and serve.
• I serve mine with garlic buttered vegetables, buttery corn on the cob and chicken gravy.