Chicken Breasts With Pepper Jack And Bacon Food

CHICKEN WITH BACON AND PEPPER JACK CHEESE

Steps:

• Grease a baking dish and set aside. Heat the oven to 375°.
• Fry or bake* the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
• Wash the chicken and pat dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
• In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
• Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165° on an instant read thermometer.
• Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
• Bake the chicken for about 5 to 6 minutes, until cheese is melted.
• Sprinkle with cilantro just before serving, if desired.

BACON, PEPPER JACK STUFFED CHICKEN

Steps:

• Flatten the chicken breasts.
• Sprinkle seasonings on both sides (it doesn't take much).
• Place cheese on chicken.
• Roll the chicken around the cheese.
• Secure with toothpicks.
• Wrap the bacon around the chicken (be sure to cover the ends as well, or your cheese will run out).
• Place on grill
• Grill for a total of 9-12 minutes, rotate 3-4 times to equally cook.

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

BAKED CHICKEN WITH BACON AND PEPPER JACK CHEESE

Steps:

• Gather the ingredients.
• Grease a baking dish and set aside. Heat the oven to 375 F.
• Fry or bake the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
• Pat the chicken dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
• In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
• Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165 F on an instant-read thermometer .
• Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
• Bake the chicken for about 5 to 6 minutes, until cheese is melted.
• Sprinkle with cilantro just before serving, if desired.
• Serve and enjoy.

BACON STUFFED CHICKEN BREAST WITH HONEY AND LEMON PEPPER

Steps:

• Preheat your oven to 350 degrees.
• Butterfly your chicken breasts. To butterfly simply slice your chicken breast in half short ways, stopping before you slice it into 2 pieces, it should open like a book.
• Place in a foil lined baking dish.
• Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Drizzle honey on one side.
• Cut one slice of bacon to fit inside the breast, be sure to use the entire slice of bacon. Arrange the bacon on the side of the chicken you drizzled the honey,.
• Drizzle bacon with honey and fold the chicken breast over covering the bacon.
• Sprinkle honey and lemon pepper on the outside of the chicken breast, repeat with the remaining chicken breasts.
• Cover tightly with foil and bake for 1 hour.
• Remove breasts and add enough cornstarch to thicken the pan drippings.
• Serve over chicken breasts.

GRILLED CHICKEN BREAST WITH AVOCADO AND PEPPER JACK

Steps:

• Combine the lime juice, pepper, garlic powder, chili powder, onion powder, cumin, and salt in a large bowl, mix well.
• Add chicken breasts, marinate for one hour.
• Heat grill to medium high.
• Grill chicken until juices run clear.
• Lower grill heat to low, then cover the top of each breast with mashed avocado, then pepper jack cheese slice.
• Cook covered for 1-2 minutes, just as long as it takes cheese to melt.

PEPPER JACK CHICKEN

Steps:

• Thaw and clean chicken, tenderize with a mallet or something.
• preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
• sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
• prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
• after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
• place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
• broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
• remove and enjoy.

PEPPER JACK STUFFED CHICKEN WITH BACON-BEER CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
• Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
• Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side.
• Salt and pepper both sides.
• Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
• Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
• In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks.
• When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender.
• In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
• Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
• Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
• Top chicken breasts with beer-cheese sauce. I like to serve these over rice!

BACON JACK CHICKEN

Steps:

• Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°; drain. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. , Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese.

BACON WRAPPED, CHEESE STUFFED CHICKEN! YUM YUM

Steps:

• Preheat oven to 425°F
• Grease baking pan 13x19 or use non stick pan.
• Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).
• Cut a pocket into the side of the breast halve about 3/4th the way through each -- try not to slit through the sides or the cheese will run out.
• Pepper both sizes of the breast for a medium coating. not really thick but not light either.
• Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together.
• Spiral wrap the breast with bacon starting with one of the open corners. I usually spiral wrap it with 2-3 pieces and use the last piece to wrap circularly around the sides. This makes it look nice and covers the ends that the spiral wrapping left bare.
• Use tooth picks to hold your bacon in place. Make sure you don't leave any ends on top of the chicken breast unsecured, they will roll up during cooking and burn and your chicken will dry out --
• Cook for 25-27 minutes, bacon should start to crisp before you remove the dish from the oven. Inside temperature should be 165 or over.
• Remove tooth picks, sprinkle a bit of the chosen cheese on top. Let stand 5 minutes to cool, then serve. -.