Crispy Bacon Wrapped Chicken With Three Cheese Creamy Risotto And Arugula Fennel Salad Food

BACON WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375°F and have ready a rimmed baking sheet lined with nonstick aluminum foil. Combine the sugar and all of the spices in a small bowl and set it aside.
• Pat the chicken dry with paper towels. Then, on a work surface, drizzle them evenly with oil and rub all over until evenly coated. Season each chicken breast with 1 tablespoon of the brown sugar-spice mixture (totaling 4 tablespoons of seasoning) and rub/pat all over once more to adhere.
• Start at the tapered end of the chicken breast and begin tightly wrapping it with a slice of bacon, everso slightly overlapping as you loop it around, and adding a second slice of bacon as necessary.
• Transfer the chicken to the prepared pan and distribute the remaining brown sugar-spice across the top of them, and pat the adhere.
• Bake for 25-30 minutes, or until the chicken is fully cooked through. Allow to rest 5-10 minutes, serve, and enjoy!

CREAMY CHICKEN WITH BACON & PENNE

Steps:

• Wrap 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
• Cook pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.

STUFFED CHICKEN WRAPPED IN BACON

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet - be careful not to cut all the way through the chicken breast.
• Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside.
• Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes.
• In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper.
• Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened.
• Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes.

CREAMY BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 325 degrees (175 C.).
• Pound out the chicken breasts until flattened out a bit and season with a little salt and pepper.
• Put a slice of cream cheese in the middle of each one and sprinkle with chives and roll up each one.
• Wrap each rolled breast with a slice of bacon and secure with toothpick.
• Combine the remaining ingredients and mix until smooth to make the sauce.
• Place the rolled chicken breasts in a well greased 13 x 9 inch baking dish and pour over the sauce.
• Bake in the preheated oven for about an hour or until chicken is cooked and juicy.

BACON WRAPPED CHICKEN WITH CREAM CHEESE AND CHIVES

Steps:

• Step 1: Preheat the oven to 400 degrees. Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½" thickness.
• Step 2: Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.
• Step 3: Bake uncovered for 35-40 minutes (or until juices run clear).
• Step 4: Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.

CRISPY BACON-WRAPPED CHICKEN WITH THREE CHEESE CREAMY RISOTTO AND ARUGULA FENNEL SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Sauce:
• In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer. Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup. When reduced, add the chicken stock, and continue to simmer until reduced by half. Strain into another sauce pan and stir in the butter. Season the mixture with salt, and pepper, to taste. Keep warm.
• Chicken:
• Season the chicken lightly with salt, and pepper, to taste. Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping. Put a chicken breast on top of the bacon. Bring the bacon slices up and around the chicken so the entire breast is wrapped. Repeat with the remaining chicken breasts and bacon.
• In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side. Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes.
• Salad:
• Whisk together the lemon juice and olive oil. Season the salad with salt, and pepper, to taste. Put the arugula and fennel into a large bowl and toss until well coated.
• Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up. Cut the chicken on a bias and put on top of the risotto. Drizzle some of the red wine sauce around the plate and directly over the chicken. Top each plate with some arugula salad and serve.
• Serving suggestion: Three Cheese Creamy Risotto, recipe follows.
• Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color. Add the rice and stir well to coat. Cook the rice for 1 minute.
• Add wine and stir well. Stir the rice until the wine is almost completely absorbed. Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock.
• When rice is cooked, stir in the cheeses and basil. Remove from heat and stir in the butter. Season with salt, and pepper, to taste. The risotto should be smooth, creamy, rich, and delicious.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 400ºF. Line a baking sheet with foil and lay 8 slices of bacon on foil. Bake bacon 7-9 minutes, depending on how crispy you prefer your bacon to be in the end. Remove partially cooked bacon from oven.
• Turn down oven to 375ºF. Butterfly chicken breasts by starting at the thicker end and cutting through the middle, being careful to not cut all the way through. The chicken will be able to open like a book or butterfly with 2 thinner sides. Place 1/2 cup cheese on one side of chicken and then fold the top over it. Season the top of closed chicken with salt and pepper.
• Move bacon to one side of the baking sheet. Transfer stuffed chicken breasts to baking sheet. Lay the pieces of bacon over the top of each chicken breast, wrapping bacon around and tucking ends underneath. Brush on part of the BBQ sauce all over top and sides.
• Bake for 15 minutes. Remove from oven and baste with more BBQ sauce. Bake for 10-15 minutes more, or until chicken reaches an internal temperature of 160ºF. To make bacon crispier broil 1-2 minutes. the because BBQ sauce can burn quick!