Bbq Chicken Bacon Melt Food

BBQ CHICKEN MELT

Steps:

• Heat grill pan over medium-high heat. Brush with olive oil.
• Season chicken on both sides with salt and pepper. Place on pan and grill until cooked through, about 4 to 5 minutes per side. During the last minute of cooking, brush chicken breasts with barbecue sauce. Remove chicken and let rest, 5 minutes. Slice crosswise.
• Rub olive oil on onions and season with salt and pepper. Grease the pan a bit more with olive oil. Add onions and cook until softened, 2 to 3 minutes per side, brushing the onions with the sauce during the last minute of cooking. Turn off the heat and carefully wipe pan to remove any blackened bits.
• Assemble the sandwiches. Lightly brush outside of bread with olive oil. Add chicken to one slice. Top with more sauce, then add the onions, cheese and another slice of bread. Repeat process to make 3 more sandwiches.
• Reheat grill pan. Add sandwiches to hot pan and place a heavy skillet ( such as cast iron) on top of the sandwiches to press down. Cook until cheese is melted.

CHEESY CHICKEN BACON MELTS

Steps:

• Place chicken between pieces of wax paper and flatten with the smooth side of a meat mallet to about 1/4-inch thickness, or butterfly thicker chicken breasts.
• In a large skillet, cook bacon until crisp. Set bacon aside.
• Cook onion in bacon drippings until softened. Remove onion from skillet, set aside.
• Add chicken to skillet; cook for about 7-9 minutes on each side,until cooked through (160 degrees internal temperature).
• Place toasted bread slices on a large baking sheet; spread each slice with one teaspoon A-1 steak sauce. Top each with a chicken breast, 2 slices bacon, onion, and cheese.
• Broil 4-6 inches from heat for 1-2 minutes, until cheese is melted.
• If desired, top with ranch dressing.
• Serve open-faced sandwiches immediately.

BBQ BACON PULLED CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CHICKEN BACON AND CHEESE MELT

Steps:

• Preheat grill to medium then line with non-stick foil.
• Stir the minced garlic, salt and pepper into the butter. Brush onion slices evenly with garlic-butter mixture as they are placed on grill. Close the lid and cook, turning and moving as needed, for 20 minutes. Increase heat to medium-high.
• Lay flattened breasts on the grill grates. With the remaining garlic sauce, brush all over chicken. Grill, turning once, for 10-12 minutes or until cooked through coating with barbecue sauce in the last few minutes.
• Top each piece of chicken with onions and one slice cheese. Cover and let stand for 30 seconds. Toast buns on grill and spread with mayonnaise or barbecue sauce. Top with chicken steaks and two slices bacon. Close with bread top.

BBQ CHICKEN & BACON MELT

Steps:

• Wrap the bacon around the chicken breast and put on a tray in the oven (190 degrees) until chicken is cooked. (Around 20-30 mins)
• When cooked transfer into a small, deep dish - a bowl will do. Squirt the BBQ sauce all over the chicken then top with loads of grated cheese!!
• Put back into the oven for 5 mins or untill cheese is melted and the bbq sauce is hot!
• Eat and enjoy, goes well with potatoe wedges and brocolli!!

BARBEQUE BACON CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
• Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

BBQ CHICKEN WITH BACON SANDWICHES

Steps:

• Preheat deep fryer to 375 degrees.
• First, cut chicken breast into 6 evenly sized pieces. Pound to about ½ inch thick pieces.
• Mix together milk and eggs in one bowl and put flour in another bowl.
• Dip the chicken in the wet mixture and then in the flour. Set aside until fryer is ready.
• In the meantime, start the bacon in a skillet and cook until crispy and slice the red onion. Also heat the BBQ sauce to warm in a pot on the stove.
• Deep fry the chicken for 4-7 minutes or until cooked thoroughly Set aside.
• Toast the hamburger buns in a skillet until lightly toasted. Set aside.
• Take the cooked chicken and toss it in the BBQ sauce and then assembly the sandwiches.
• Starting on the bottom bun, place the chicken, cheese, bacon crossed, onions, then pickles. Serve right away.