Oven Baked Bacon Wrapped Chicken Breast With Avocado Salsa Food

BACON WRAPPED CHICKEN WITH AVOCADO SALSA

Steps:

• Preheat the oven to 350 degrees F.
• Combine the spices in a small bowl. Generously rub both sides of the chicken breast in the spices so they are completely covered.
• Take a piece of bacon and carefully stretch it as far as you can without breaking it. This helps the bacon cook evenly and reduces how much it will shrink as it cooks. After stretching the bacon carefully wrap it around the chicken. If you are using large breasts this will likely take two slices, if you are using small breast it may only require one.
• Heat a skillet to medium heat and sear the bacon wrapped chicken for 2-3 minutes on each side. Move the chicken to the oven and bake at 350 degrees F for 20 minutes, or until it reaches 165 degrees F using a meat thermometer.
• Allow the chicken to rest at least 5 minutes before slicing. Meanwhile combine the avocado salsa ingredients.

EASY CHICKEN BREAST WRAPPED IN BACON

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.

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.

BACON GUACAMOLE CHICKEN BOMBS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
• In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
• Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
• Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
• Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
• Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
• Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
• Enjoy!

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
• Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
• In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
• Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED BACON WRAPPED CHICKEN BREAST WITH AVOCADO

Steps:

• Marinade chicken breasts in buffalo sauce for at least a half hour.
• Place an iron skillet in the oven, and preheat to 400 degrees F. Carefully remove hot skillet, and place marinated chicken breasts in the pan. Arrange bacon slices over the top of the chicken. Place skillet back in oven for approximately 30 minutes or until chicken is cooked through.
• Arrange sliced avocado over cooked chicken breasts. Drizzle BBQ sauce over the top if desired.

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.

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-WRAPPED CHICKEN

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.