Chicken Bacon Ranch Stuffed Bread Food

CHICKEN BACON RANCH STUFFED FRENCH BREAD

Steps:

• Preheat oven to 375 degrees.
• Dice raw bacon into bite-sized pieces. Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, about 5-6 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel lined plate and set aside. Pour off some of the bacon grease, leaving a small amount in the pan. Return saute pan to burner and heat pan to medium-high heat. Season chicken with ¼ teaspoon salt and black pepper. Add seasoned chicken to saute pan and cook for 4-5 minutes, or until cooked through.
• In a large bowl, combine the cooked chicken, tomatoes, and half of the green onions, bacon pieces, and both cheeses.
• In a small bowl stir together mayonnaise, sour cream, ranch dressing, ¼ teaspoon salt and black pepper. Pour ranch mixture over chicken mixture and stir to combine.
• Place both halves of the French bread on a large baking sheet lined with foil. Spread chicken ranch mixture evenly on top of both pieces of French bread. Bake for 15 minutes in preheated 375 degree oven. Remove from oven and top with remaining bacon and cheese. Return to oven an bake for an additional 3-4 minutes, or until cheese is melted and edges are lightly browned.
• For serving, top with remaining green onions and chopped parsley. Serve immediately with additional ranch dressing for dipping.

BACON CHICKEN RANCH STUFFED GARLIC BREAD

Steps:

• Preheat oven to 400°
• In a medium bowl, shred the cooked chicken with two forks. Add the ranch, most of the cheese, and most of the bacon. Stir until well mixed.
• Cut bread in half lengthwise, then place face-up on sheet pan. Press down the bread on the inside to make room for your mixture. Spread Chef Shamy Garlic Butter on the bread, then fill with chicken mixture, and put remaining cheese and bacon on top.
• Bake for about 10-15 minutes until the cheese is melted and the bread is warmed through.
• Allow to cool slightly for 5 minutes, slice into servings.

CHICKEN BACON RANCH STUFFED BREAD

Steps:

• Preheat the oven to 350°F. Set aside a baking sheet to move the foil wrapped loaf in and out of the oven.
• In a medium-size mixing bowl use a mixer to beat together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth and the cream cheese is smooth.
• By hand mix in the chopped chicken, bacon, green onion and 1 cup shredded cheese. Mix well.
• Slice the bread loaf in half and remove some of the bread from the center of each piece.
• Sprinkle the bottom piece with 1 cup shredded cheese. Spread the filling over the cheese from end to end.
• Top with the remaining 1 cup cheese then gently press the top piece of bread onto the filling.
• Brush on all ides with melted butter. Wrap in foil.
• Place the foil wrapped loaf onto the baking sheet and into the oven. Bake for 30-40 minutes until heated through and the cheese has melted.
• Rest for 5 minutes, slice and serve.

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

CHICKEN BACON RANCH STUFFED BREAD

Steps:

• 1. Preheat the oven to 350°F. In a bowl use a mix together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth and the cream cheese is smooth. Add the chopped chicken, bacon, and 1 cup shredded cheese. Mix well. 2. Cut the top of the bread out and remove the bread inside leave some on the bottom and sides. Place the filling in the bread. Top with the remaining 1 cup cheese, cover with foil and place on a baking sheet and into the oven. Bake for 30 minutes until heated through and the cheese has melted. 3. Slice it up and serve! Eat Till It Hurts Friends! .

BACON AND CHEESE STUFFED CHICKEN

Steps:

• With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
• Sprinkle chicken with salt, pepper and paprika.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
• Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
• Remove from skillet and cover loosely with foil to keep warm.
• Stir cornstarch into chicken broth with a fork until dissolved.
• Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
• Add chopped parsley.
• To serve, spoon over chicken.

BACON-WRAPPED RANCH CHICKEN

Steps:

• In the ziplock bag,combine the Ranch packet, olive oil, and vinegar. Mix well.
• In the bag add the uncooked chicken breast and massage the marinade until chicken is covered, put into the refrigerator and marinade for 1-3 hours.
• Pre-heat your grill to high for 5-10 minutes prior to cooking.
• Soak 10-20 toothpicks in a cup of warm water for about 5 minutes.
• Remove the chicken from the bag and wrap each breast with 2-3 pieces of bacon using two toothpicks to attach to the chicken.
• When the grill is hot, place the chicken on the grill and lower the heat to Medium-High.
• Cook the chicken for 9 minutes per side turning only once.
• When the chicken is fully cooked, plate and serve remembering to remove the toothpicks.