Cheddar Bacon Chicken Food

CHEDDAR BACON CHICKEN

Steps:

• Dip both sides of chicken in teriyaki sauce; place on a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 13-18 minutes or until a thermometer reads 170°. , Spread barbecue sauce over chicken; top with bacon and cheese. Return to the oven and bake for 3-5 minutes or until cheese is melted.

CHEDDAR-CHICKEN CRUNCH SALAD

Steps:

• Mix dressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.
• Refrigerate 1 hour.
• Top with cheese and bacon just before serving.

CHEDDAR BACON RANCH CHICKEN PASTA

Steps:

• 1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
• 2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
• 3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
• 4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
• 5. Serve each plate of pasta with more bacon sprinkled over the top.

BACON & CHEDDAR CHICKEN

Steps:

• Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.

3-INGREDIENT CHEDDAR-BACON CHICKEN BREASTS

Steps:

• Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 9 minutes, stirring frequently, until crisp. Using slotted spoon, transfer to paper towel-lined plate; set aside. Drain and discard all but 1 tablespoon drippings from skillet.
• Rub chicken with salt and pepper. Heat skillet with reserved drippings over medium heat. Add chicken; cook uncovered 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from heat; top each breast with 1/4 cup cheese. Cover skillet; let stand 4 to 5 minutes or until cheese melts. Top with bacon, and serve.

HEALTHY LIVING CHEDDAR-BACON CHICKEN BAKE

Steps:

• Heat oven to 400°F.
• Prepare stuffing as directed on package.
• Combine chicken and beans in 13x9-inch baking dish sprayed with cooking spray.
• Add soup, water, cheese and bacon; mix lightly. Top with stuffing.
• Bake 30 min. or until heated through.

BACON-CHEDDAR CHICKEN AND POTATOES

Steps:

• Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
• Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
• Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

CHEDDAR CHEESE CHICKEN WITH BACON

Steps:

• Preheat oven at 350 and spray baking pan with non-stick cooking spray.
• Combine first 5 ingredients.
• Dip chicken first in egg white, then into crumbs.
• Place in baking dish.
• Bake for 30 minutes or until tender.
• About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts.
• ENJOY!

BACON CHEDDAR CHICKEN FILLET MELT

Steps:

• Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• Add onion; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet.
• Add chicken to skillet; cook 6 to 8 minutes on each side or until browned and no longer pink.
• Place toasted bread slices on cookie sheet; spread each slice with 1 teaspoon steak sauce. Top with chicken, bacon slices, onion and cheese.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.

BARBECUE BACON CHEDDAR CHICKEN

Steps:

• Pound chicken breasts to 1/2 inch thickness( you could make them thinner to speed up cooking).
• Mix milk and egg in a shallow dish or bowl.
• Pour flour onto a plate.
• Place both chicken breasts in egg/milk mixture,coating well.
• Then coat each piece of chicken with flour.( coating each side well).
• Place both pieces in pre-heated oiled skillet.
• Fry until golden brown in color, about 10 to 15 minutes,drain oil from skillet if needed.
• Coat both sides of fried chicken with barbecue sauce.
• Place 1/8 cup of shredded cheese on each chicken breast, top with equal amounts of bacon.
• Cover with lid until cheese is melted, about 5 minutes.

CHEDDAR-BACON BBQ CHICKEN BREAST SANDWICH

Steps:

• HEAT grill to medium-high heat.
• GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
• CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
• FILL bread slices with chicken, cheese and onions.
• Serving Suggestion: Serve with a fruit salad and assorted cut-up fresh vegetables.
• Substitute: Prepare using whole wheat hamburger buns.

CHEDDAR-BACON CHICKEN BAKE

Steps:

• Heat oven to 400°F.
• Prepare stuffing as directed on package.
• Combine chicken and beans in 13x9-inch baking dish sprayed with cooking spray. Stir in remaining ingredients; top with stuffing.
• Bake 30 min. or until heated through.

BACON CHEDDAR CHICKEN SALAD DIP

Steps:

• Pour cream cheese and mayo into a medium mixing bowl. Use an electric mixer to mix them until smooth.
• Drain the liquid from the canned chicken and then add the chicken to the mixing bowl.
• Use a fork to break apart the chicken and combine it with the mayo and cream cheese mixture.
• Add the bacon bits, chopped green onions, shredded cheddar, garlic powder, salt and pepper to the bowl and stir well.
• You could serve this dip immediately, but I recommend refrigerating for a couple of hours first to get the best flavour.
• Enjoy!

CHEDDAR BACON RANCH CHICKEN PASTA

Steps:

• Preheat oven to 400F.
• Cook penne according to the directions on the package. Drain.
• Pour the cheddar soup, cream of bacon soup, milk, ranch dip mix, salt and pepper into a large mixing bowl.
• Whisk until all of the ingredients are fully combined.
• Add the cooked penne noodles to the bowl.
• Stir until all of the noodles are coated in the soup mixture.
• Add the shredded chicken, bacon bits and shredded cheese to the mixing bowl.
• Stir well.
• Dump the pasta into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the the remaining shredded cheese and bacon bits on top.
• Place the dish in the oven and bake the pasta until it bubbling and the cheese is starting to brown around the edges. 22-25 minutes.
• Remove the dish from the oven and let the pasta sit for a few minutes before scooping and serving.
• Enjoy!

CHEDDAR CHEESE BACON WRAPPED CHICKEN BREAST AT ITS BEST

Steps:

• Preheat oven to 350.
• Add water to a baking dish (I just use a cookie sheet).
• Place onions in water.
• Wrap each chicken breast with a slice of bacon. Make sure ends of bacon are faced downwards when placed on cookie sheet.
• Once all chicken breasts are wrapped with bacon and placed on cookie sheet on top of onion slices, sprinkle the top of chicken with an even amount of each dry ingredient. Starting with salt, pepper, garlic powder, onion powder then paprika. Bake for 20 minutes.
• By this time, if the water is evaporated add a little more. Flip over and sprinke the tops of chicken breasts with all dry ingredients again. Cook for an additional 20 minutes. By this time, again, water should be gone. Add cheese to the top of each piece of chicken and bake for an additional 5 minutes or until cheese has melted. Enjoy!

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

CHICKEN AND BACON CORN CHOWDER

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
• Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

CHICKEN WRAPPED IN BACON APPETIZERS

Steps:

• Start by heating your broiler.
• Mix 2 Tablespoons of honey mustard with the Worcestershire sauce for a quick marinade.
• Cut the chicken into 24 pieces and place it in the marinade.
• Slice the bacon into thirds, making 24 pieces.
• Cut the cheese into 12 slices, and cut each in half, making 24 pieces.
• Take the chicken pieces out of marinade one by one and wrap them with small slices of bacon and secure with toothpicks. Discard marinade.
• Broil the bacon wrapped chicken bites four inches from heat for 10 minutes or until bacon is crisp and chicken is cooked through, turning after 5 minutes.
• Remove toothpicks and place crackers on a baking sheet.
• Turn off the broiler and set the oven to 350°
• Top each cracker with cheese. Bake 4 to 5 minutes or until cheese is melted.
• Top each cheesy cracker with chicken.
• Add a little dollop of honey mustard on top of the bacon, and sprinkle with parsley.