Baked Bacon Wrapped Chicken Breast With Avocado Food

BACON WRAPPED CHICKEN BREAST STUFFED WITH AVOCADO AND CHEDDAR

Steps:

• Using a sharp knife, carefully butterfly chicken - cut through the center but not all the way through, opening the chicken like a book. Sprinkle inside and outside of chicken with black pepper, salt if desired (I find that the bacon adds enough saltiness).
• Open chicken up and add cheddar and avocado slices. Fold chicken over cheddar and avocado, set aside. Repeat with the other chicken breast.
• On cutting board, spread out 5 bacon slices so that they are touching. Lay chicken on top of bacon slices and wrap them around, overlapping as needed. Repeat with other chicken breast.
• Grill over medium indirect heat with the cover down for 20-30 minutes, carefully flipping at least once, or until bacon is crispy and chicken is cooked through or measures 165°F with an instant-read meat thermometer. Let rest for 2-3 minutes before serving.
• Cut each stuffed breast in half vertically to serve.

OVEN BAKED BACON WRAPPED CHICKEN BREAST WITH AVOCADO SALSA

Steps:

• Preheat oven to 400 degrees. Peel away the extra, papery skin from the garlic and cut off the end, leaving the garlic head intact, but the tips exposed.
• Drizzle with the olive oil, rubbing it into the garlic, and wrap tightly. Bake for 40-45 minutes, until the cloves are soft.
• Once the garlic is done, take it out of the tinfoil and squeeze half of cloves out of its skin and put them in a small bowl.
• Mash the garlic up into a paste, and spread it evenly on top of each chicken breast. Save the rest of the garlic for something else!
• Take one piece of bacon and wrap it around a chicken breast. Repeat with the additional breast.
• Place a cooling rack on top of a tinfoil-lined cookie sheet and place the chicken breasts on the cooling rack. Bake until the chicken is 165 degrees F and the bacon is crispy, about 25-30 mins. Then turn your oven to HIGH broil and cook until the bacon is very crispy 2-5 minutes. Watch closely as it can burn fast!
• While the chicken bakes, mix all the salsa ingredients and season to taste with salt and pepper.
• When the chicken is cooked, divide the avocado salsa evenly on top of each breast and DEVOUR!

BACON WRAPPED CHICKEN WITH AVOCADO SALSA

Steps:

• Preheat the oven to 350 degrees F.
• Combine the spices in a small bowl. Generously rub both sides of the chicken breast in the spices so they are completely covered.
• Take a piece of bacon and carefully stretch it as far as you can without breaking it. This helps the bacon cook evenly and reduces how much it will shrink as it cooks. After stretching the bacon carefully wrap it around the chicken. If you are using large breasts this will likely take two slices, if you are using small breast it may only require one.
• Heat a skillet to medium heat and sear the bacon wrapped chicken for 2-3 minutes on each side. Move the chicken to the oven and bake at 350 degrees F for 20 minutes, or until it reaches 165 degrees F using a meat thermometer.
• Allow the chicken to rest at least 5 minutes before slicing. Meanwhile combine the avocado salsa ingredients.

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.

BAKED BACON WRAPPED CHICKEN BREAST WITH AVOCADO

Steps:

• Marinade chicken breasts in buffalo sauce for at least a half hour.
• Place an iron skillet in the oven, and preheat to 400 degrees F. Carefully remove hot skillet, and place marinated chicken breasts in the pan. Arrange bacon slices over the top of the chicken. Place skillet back in oven for approximately 30 minutes or until chicken is cooked through.
• Arrange sliced avocado over cooked chicken breasts. Drizzle BBQ sauce over the top if desired.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

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.

CHICKEN, AVOCADO, AND BACON LETTUCE WRAP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
• Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
• Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
• Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

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.

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
• Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
• In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
• Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BACON WRAPPED CHICKEN BREAST STUFFED WITH AVOCADO AND CHEDDAR

Steps:

• Using a sharp knife, carefully butterfly chicken. Cut through the center but not all the way through, opening the chicken like a book. Sprinkle inside and outside of chicken with black pepper, salt if desired
• Open chicken up and add cheddar and avocado slices. Fold chicken over cheddar and avocado, set aside. Repeat with the other chicken breast.
• On cutting board, spread 5 out bacon slices so that they are touching. Lay chicken on top of bacon slices and wrap them around, overlapping as needed. Repeat with other chicken breast.
• Grill over medium indirect heat with the cover down for 20-30 minutes, carefully flipping at least once, or until bacon is crispy and chicken is cooked through or measures 165 degrees Fahrenheit with an instant-read meat thermometer. Let rest for 2-3 minutes before serving.

BAKED CHICKEN BREAST WRAPPED IN BACON WITH CHIPOTLE SAUCE

Steps:

• Pre-heat oven to 350°F.
• Wrap chicken breast in a slice or two of bacon depending on size of breast vs. size of bacon.
• Place wrapped chicken breast onto a non-stick oven safe baking sheet/dish.
• Cook until completely done, usually takes about an hour, hour and a half.
• When chicken breast lack about 20 mins from being done, you can start preparing the chipotle sauce.
• Combine chipotle peppers in adobo sauce, (you may only want to use a couple of them as these little guys can be quite potent, add to taste), with sour cream and milk, blend in the blender until there are little to no chunks left of the peppers.
• Once you have this blended together add to a small sauce pan and simmer on low to medium heat and add the 2 cube of chicken bullion for flavor.
• Add salt and pepper as desired.
• To Serve: Place chicken on plate and pour chipotle sauce on top. Also works greats as an appetizer at parties, cut chicken into small bite size pieces and serve sauce in a bowl.