Chicken With Bacon Cheese Topping Food

CHICKEN WITH BACON CHEESE TOPPING

Steps:

• Heat oven to 350°F. Cook bacon in 12-inch skillet over medium-high heat, turning occasionally, 4-6 minutes or until crisp. Crumble bacon; set aside.
• Add butter to same skillet. Place chicken breasts in skillet. Cook over medium-high heat, turning once, 6-10 minutes or until chicken is no longer pink. Remove from skillet; place into ungreased 11x7-inch baking dish.
• Place onion and garlic in same skillet. Cook over medium-high heat 1-2 minutes or until onion is softened. Stir in bacon.
• Spoon onion mixture over chicken breasts; sprinkle with pepper. Top with parsley and cheese. Bake 10-15 minutes or until cheese is melted.

BBQ CHICKEN WITH BACON AND CHEDDAR RECIPE

Steps:

• Preheat grill to 350º F degrees.
• Wrap each chicken breast with a slice of bacon, stretching it to ensure wrapped tightly. If needed, secure with a toothpick. Place chicken onto grill and grill until cooked throughout. Chicken should register 165º F when measured with an internal meat probe.
• Once chicken registers 165º F, spoon on peach BBQ sauce and lightly spread to cover. Then place three to four slices of Cheddar cheese on top of bbq sauce. Then, drizzle more bbq sauce on top of Cheddar cheese. Cook on grill about 3-5 more minutes to allow cheese to begin to melt.
• Remove from grill and serve immediately.

EASY CHICKEN BACON RECIPE WITH CHEESE

Steps:

• Preheat oven to 350. In a 2 quart dish, place thawed chicken breasts. Top with cheese and bacon. Sprinkle with garlic salt. Bake, uncovered, for approximately 40 minutes, depending on the thickness of your chicken breasts. The cook time will vary a large amount according to how thick the chicken breasts are and whether or not they are frozen. If you cook them from frozen, I would recommend allowing 1.5 - 2 hours of bake time. I would recommend using a Meat Thermometer to make sure the chicken is an internal temperature of 160-165.

BARBEQUE BACON CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
• Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

BACON & CHEDDAR CHICKEN

Steps:

• Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.

BACON-CHEESE TOPPED CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade., Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7-in. baking dish., In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken., Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

BACON CHEESE TOPPED CHICKEN BREASTS

Steps:

• Instructions

CREAMY BACON CHICKEN

Steps:

• Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
• Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
• Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
• Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

BACON-CHEESE TOPPED CHICKEN

Steps:

• Combine the mustard, honey, 1 1/2tsp oil, & lemon juice.
• Pour 1/2C into large resealable bag; add chicken . Seal the bag & turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
• Drain and discard marinade from chicken. Brown chicken over medium heat with the remaining oil. Sprinkle with salt, pepper, and a dash of paprika. Transfer to a greased 11"x7"x2" baking dish.
• In the same skillet, saute mushrooms, in butter until tender. Spoon reserved marinade over chicken. Top with cheeses & mushrooms. Place bacon strips in a crisscross pattern over chicken.
• Bake, uncovered, at 375 degrees for 20-25mins or until a meat thermometer reads 160 degrees. Sprinkle with parsley.

CREAM CHEESE CHICKEN WITH BACON

Steps:

• Using a sharp knife, slice each chicken breast in half lengthwise and season each side with salt and pepper. Set aside.
• In a large skillet over medium heat, fry the bacon until crisp. Remove from the skillet with a slotted spoon and let drain on a plate lined with paper towels and set aside. Remove all but 2 tablespoons of the bacon grease from the pan.
• In the same skillet over medium high heat add the chicken breast. Cook the breasts on each side until they are cooked through and an internal temperature thermometer reads 165F. Remove from the skillet and set aside.
• Reduce the heat of the skillet to medium and add in the chicken broth. Use a spatula to scrape the browned bits from the bottom of the skillet.
• Add in the seasonings and let cook for a few minutes. Now add in the cream cheese and sitr until completely melted.
• Remove the pan from the heat and stir in the cheddar cheese and the bacon. Add the chicken breast back to the pan and serve.

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).

5 MINUTE 5 INGREDIENT BACON WRAPPED CHICKEN BREAST

Steps:

• Preheat oven to 400. Spray a large rimmed baking sheet with cooking spray.
• Rub both sides of chicken breasts with seasoning rub. Top each with a piece of bacon. Bake for 30 min on the top rack until the chicken is 160 degrees and the bacon looks crispy.
• Remove tray from the oven and sprinkle the cheese oven the bacon. Put back in the oven for about 10 min until the cheese is bubbly and golden. Serve with barbecue sauce.

CHICKEN-BACON MACARONI AND CHEESE

Steps:

• Spray a large casserole dish with cooking spray. Cook macaroni according to package directions. Drain well, and place pasta in a layer in the bottom of the large casserole dish. Top pasta with cubed chicken and bacon pieces.
• While pasta is cooking, melt butter in a large pot over medium heat. Whisk flour into the melted butter, so that both are fully mixed together and smooth. Continue to whisk, cooking the flour and butter, for approximately 5 minutes. Gradually whisk in milk so that it is smooth and fully incorporated with the flour/butter mixture. Add in salt, pepper, and Dijon mustard. Keep whisking, fairly constantly, until mixture is starting to simmer and thickening. Reduce heat to low and whisk in cheddar cheese. When cheddar cheese is fully melted, turn off heat, and whisk in 1/2 lb of Monterey Jack. Whisk until complete melted.
• Pour cheese sauce directly over the pasta, chicken and bacon that is in the large casserole pan. Gently stir ingredients together until well combined. Sprinkle with remaining Monterey Jack cheese.
• In a small bowl, mix melted 3 tablespoons butter with Panko. Sprinkle evenly on top of macaroni and cheese.
• Baked at 375 degrees F for approximately 30 minutes, or until breadcrumbs are browned. Remove from oven and allow to cool for 5-10 before serving.

CHICKEN BACON PASTA WITH TOMATO SAUCE

Steps:

• Cook the pasta according to package instructions.
• Add the bacon to a large skillet and cook on medium-high heat until it starts to render fat.
• Add the chicken, onion and garlic to the skillet and cook for 7 to 10 minutes or until the chicken is no longer pink and is cooked through.
• Stir in the diced tomatoes, chicken broth and sriracha. Add the sour cream and stir. Bring to a boil then turn down the heat to a low. Stir in the pasta and the mozzarella cheese. Make sure all the pasta is covered in the cheese and sauce.
• Remove from heat, garnish with parmesan cheese and serve.

BACON-CHEESE TOPPED CHICKEN

Steps:

• In a bowl, combine the mustard, honey, 1 1/2 t. oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate 2 hours. Cover and refrigerate the remaining marinade.
• Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11 x 7 x 2 inch baking dish.
• In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon stirps in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 160. Sprinkle with parsley.

CHICKEN CARBONARA

Steps:

• Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
• Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.
• Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.
• Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
• Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.
• Garnish: Top with the remaining cheese and freshly ground black pepper.

CHEESY BACON BBQ CHICKEN

Steps:

• Preheat the oven to 400˚F.
• Thinly slice the onion and place it in the bottom of a casserole dish.
• Combine the salt, pepper, garlic powder, and onion powder and season both sides of the chicken. Lay the chicken on top of the onions.
• Spread the BBQ sauce equally over each chicken breast. Sprinkle cheese over the top of the dish.
• Cover and bake covered for 25 minutes, then uncovered for an additional 15-20 minutes or until chicken is cooked through (165˚F internal temperature.)
• Top with crispy crumbled bacon and green onions. Enjoy!

BBQ CHICKEN & BACON MELT

Steps:

• Wrap the bacon around the chicken breast and put on a tray in the oven (190 degrees) until chicken is cooked. (Around 20-30 mins)
• When cooked transfer into a small, deep dish - a bowl will do. Squirt the BBQ sauce all over the chicken then top with loads of grated cheese!!
• Put back into the oven for 5 mins or untill cheese is melted and the bbq sauce is hot!
• Eat and enjoy, goes well with potatoe wedges and brocolli!!

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.