Chicken Bacon Wraps Food

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.

SWEET CHICKEN BACON WRAPS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Cut chicken breasts into 1-inch cubes.
• Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
• Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
• Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
• Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

CHICKEN BACON WRAPS

Steps:

• Preheat oven to 350 degrees.
• Cut chicken into 1 inch cubes. Cut bacon slices into thirds.
• Wrap each cube with bacon and secure with toothpicks.
• Mix sugar and chilil powder. Dredge chicken through mixture. Place chicken on greased broiler pan rack.
• Bake for 30-35 minutes or until bacon is crisp.

BACON-WRAPPED CHICKEN SANDWICH

Steps:

• Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
• Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
• Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
• Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
• To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

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.

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.

GRILLED CHICKEN-BACON-RANCH WRAPS

Steps:

• Preheat barbecue to medium heat.
• Brush chicken with oil.
• Grill 6-8 minutes per side or until chicken is cooked through.
• Remove chicken from barbecue and let stand 5 minutes before cutting into thin strips.
• Put chicken in a medium bowl. Add cheese, tomato, bacon, and ranch dressing. Toss until all ingredients are evenly coated/distributed.
• Spoon mixture evenly down the centre of tortilla. Fold in opposite sides and roll up burrito-style.
• Grill wrap, starting seam-side down, on medium low for 4-5 minutes or until golden brown, turning once.

BACON-WRAPPED CHICKEN TENDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet.
• Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure.
• Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage.
• Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd.
• Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.

CHICKEN-BACON-RANCH WRAPS

Steps:

• In large bowl, gently mix all ingredients except tortillas and lettuce.
• To make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on High 30 to 45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.
• Can keep mixture refrigerated in bowl up to 3 days.

BUFFALO CHICKEN WRAPS WITH BACON

Steps:

• In a large skillet, bring chicken and 1/2 cup buffalo wing sauce to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink. Remove from the heat; cool slightly. Shred chicken with two forks., Place a lettuce leaf on each tortilla; spoon about 1/2 cup chicken mixture down the center. Top with bacon and green pepper. Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.

CHICKEN & BACON ROLL-UPS

Steps:

• Mix chicken, cream cheese, 1/2 cup salsa and bacon; spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate at least 1 hour. Just before serving, unwrap and cut tortillas into 1-in. slices. Serve with remaining salsa.

FRIED CHICKEN BACON WRAPS

Steps:

• In a pan or skillet, fry chicken in butter or oil until cooked on both sides, but slightly pink in the middle.
• Take pan off heat and place chicken strips on clean surface.
• Mix the seasonings together, and sprinkle on both sides of chicken strips.
• Wrap bacon around chicken strips until no chicken is visible.
• Fry on med-low heat until bacon is cooked through.
• If chicken is still slightly pink inside, longer cooking time may be needed.