Cheesy Bbq Chicken Bites Food

BBQ CHICKEN BITES

Steps:

• Preheat oven to 400°. Cut bacon crosswise into thirds. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-4 minutes or until partially cooked but not crisp., Place chicken in a small bowl; sprinkle with steak seasoning and toss to coat. Wrap a bacon piece around each chicken cube; secure with a toothpick. Place on a parchment-lined baking sheet., Bake 10 minutes. If desired, add horseradish to barbecue sauce; brush over wrapped chicken. Bake until chicken is no longer pink and bacon is crisp, 5-10 minutes longer.

CHEESY BBQ CHICKEN PUFFS

Steps:

• Prepare Farm Rich BBQ Style Boneless Chicken Bites according to package instructions. Line a mini muffin tin with crescent dough and then add the bites. Tip: cut these in half so they fit just right. Add crumbled bacon. Add shredded cheese. Place in the oven for 10 minutes at 350 degrees.

CHEESY BBQ CHICKEN BITES

Steps:

• Heat oven to 350ºF.
• Cut cheese into 8 slices; cut each slice crosswise in half. Combine chicken and sauce.
• Place crackers in single layer on baking sheet; top with chicken and cheese.
• Bake 4 to 5 min. or until cheese is melted. Top with onions.

CHEESY BBQ-BACON CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Pour barbecue sauce over chicken.
• Bake 20 min. Top with cheese and bacon. Bake 5 min. or until cheese is melted and chicken is done (165°F).

CHEESY BBQ CHICKEN SANDWICHES

Steps:

• Cook onions in large covered skillet sprayed with cooking spray on medium-high heat 2 min.; stir, then push to one side of skillet. Add chicken; cook 4 min. Turn chicken; top with barbecue sauce. Cook, covered, on medium-low 6 min. or until chicken is done (165ºF). Stir onions.
• Sprinkle chicken with cheese; cook, covered, 1 min. or until cheese is melted.
• Fill rolls with chicken and onions.

CHEESY SHREDDED CHICKEN BITES

Steps:

• Place Swanson White Premium Chunk Chicken Breast into a medium, microwave safe bowl. Shred (I use a pastry blender to shred but you can also just use a fork).
• Add cream cheese, creole seasoning, chili powder, Italian seasoning and Kosher salt to the chicken. Stir together until blended.
• Place in a microwave for 2-3 minutes (until heated through), stopping half way through to stir.
• Remove bowl from the microwave and add shredded cheddar cheese. Stir together until well blended.
• Place 1 tablespoon cheesy chicken mixture onto a cracker. Top with freshly cracked black pepper.
• Serve warm or cold. If serving cold, place in the refrigerator until ready to serve.

CHEESY CHICKEN BITES

Steps:

• Place the flour and egg in separate bowls.
• Place the cheese, breadcrumbs, salt and pepper in another bowl and toss to combine well.
• Working in batches, dip the chicken in the flour, then the egg. Transfer to the breadcrumb mixture and press to coat each tenderloin well. Repeat with the remaining chicken.
• Place enough oil in a non-stick frying pan to cover the base. Heat over medium heat. Cook the chicken in two batches for two minutes on each side or until golden brown.
• Remove and drain on a paper towel. Serve with a side of barbecue sauce.

SPICY CHEESE BITES

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.