BACON MUSHROOM CHICKEN
Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!
Provided by Sara Blanchard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
- Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
- Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g
BACON WRAPPED CHICKEN WITH MUSHROOMS
This is one of the few dishes I make that uses canned soup. When I left school I worked as an au-pair in Norway for a year and the family I lived with used to cook this. It's easy, but really yummy.
Provided by -Sylvie-
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wrap the chicken breast fillets with 1-2 bacon rashers each.
- Heat a little oile in a non stick frying pan, and quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
- Place in an oven proof dish, that just holds them lying next to eachother (not too big).
- In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
- Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until chicken is no longer pink.
- Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let rest for 5 minutes.
- Serve with rice.
Nutrition Facts : Calories 238.1, Fat 19.6, SaturatedFat 7.6, Cholesterol 29, Sodium 851.9, Carbohydrate 7.2, Fiber 0.2, Sugar 1.3, Protein 8.5
CHICKEN BREAST WRAPPED IN BACON WITH MUSHROOM WINE SAUCE
Make and share this Chicken Breast Wrapped in Bacon With Mushroom Wine Sauce recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breast on a plate and lightly season with white pepper.
- Wrap the chicken breast with two strips of bacon using toothpicks to hold bacon in place.
- Heat a skillet and lightly cover with oil.
- Add the chicken breasts and brown all sides of the bacon and finish cooking.
- Remove the cooked chicken pieces and keep warm.
- Add the butter to the same pan and melt; add the mushrooms and garlic.
- Saute for 3 minutes.
- Add the wine and cream, blending the mixture.
- Season with salt and pepper.
- Plate the bacon wrap chicken breast and serve with the mushroom wine sauce.
Nutrition Facts : Calories 939.9, Fat 77, SaturatedFat 41.1, Cholesterol 297.2, Sodium 386.2, Carbohydrate 13.9, Fiber 2.4, Sugar 5.2, Protein 42
PAN-SEARED CHICKEN WITH BACON-MUSHROOM SAUCE
Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning-and you can dress them up in a simple but very flavorful sauce without much time at all. Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious "wow" to everyday chicken.
Provided by Pamela Steed Hill
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
- Spread the flour on a large plate or in a baking dish.
- Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
- Remove all but 2 tablespoons of fat from the pan.
- Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
- Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
- Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
- Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
- Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.
Nutrition Facts : Calories 376.5, Fat 12.8, SaturatedFat 5.4, Cholesterol 126.8, Sodium 712.4, Carbohydrate 21.4, Fiber 1.3, Sugar 1.4, Protein 42.1
CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON
This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.
Provided by Judy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
- Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
- Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g
CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
- Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
CHICKEN AND STILTON WRAPPED IN BACON
Chicken wrapped in bacon with a fresh and creamy Stilton sauce, best served with crispy wedges and asparagus.
Provided by quinn102
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- pre heat the oven at 180C, then cut the chicken down the side but not all the way through just enough so you have a small space to fit a quarter of the cheese, then go on to put a quarter of the cheese in each breast,wrap breasts in bacon you can secure the bacon with a cocktail stick but it is not essential. Place the chicken in the middle of the oven for 25-30 mins depending on size.
- Whilst the chicken is cooking put the 400ml creme fraiche in a small sauce pan with the rest of the Stilton and heat on a low heat, stirring constantly until the cheese is melted then add the cider vinegar you can allow the sauce to cool then heat before serving. depending on how light and fresh you want the sauce feel free to add more or less vinegar.
BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!
Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 190C/375F/Gas 5.
- Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
- Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
- Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
- Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
- Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
- Gently lift them into the oiled oven dish.
- Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
- If using the lemon juice, pour over the top of the chicken breasts now.
- Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
- Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
- Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
- Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
- Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
- TO FREEZE:.
- As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
- Cook as above.
- Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
EASY CHICKEN BREAST WRAPPED IN BACON
Delicious chicken breasts wrapped in bacon and smothered with BBQ sauce and Cheddar cheese. It's baked to perfection without any fuss, and you only need 4 ingredients!
Provided by klf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
- Preheat the oven to 375 degrees F (190 degrees C).
- Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
- Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
Nutrition Facts : Calories 933.8 calories, Carbohydrate 68.8 g, Cholesterol 162 mg, Fat 54.5 g, Fiber 1.2 g, Protein 39.4 g, SaturatedFat 23 g, Sodium 2906.3 mg, Sugar 44.1 g
BACON-WRAPPED CHICKEN IN THE OVEN
Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.
Provided by Zachary Hensler
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g
BACON WRAPPED CHICKEN BREASTS
My cousin gave this recipe to me in a cookbook she made for my wedding gift. When I got married I didn't know how to cook anything but this is super easy to make and my husband still loves it! I leave out the chives because my husband doesn't like them. And I also use more black pepper than the recipe calls for. I like more in the sauce mixture & more on top of the chicken. Sometimes I have to use more than one slice of bacon to wrap the chicken if it's big.
Provided by Lynsey Beth
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- CHICKEN: Pound the chicken breasts until flat.
- Put a slice of cream cheese and a few chopped chives in the middle of each and roll up.
- Wrap Each breast with a slice of bacon and secure with toothpicks.
- SAUCE: Combine the soup, Mayo, Milk, lemon juice, pepper, and salt(to taste).
- Mix all together until smooth.
- Place wrapped chicken breast pieces in a 9 x 13 baking dish (or glass pie pan if making half the recipe) and cover with the sauce mixture.
- Bake at 325 for one hour or until chicken is done.
Nutrition Facts : Calories 517.8, Fat 35.8, SaturatedFat 13.1, Cholesterol 131.5, Sodium 944.7, Carbohydrate 13.6, Sugar 2.3, Protein 34.6
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