Smokey Bacon Cheese Potato Chicken Breasts Food

25 CHICKEN AND BACON RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken and bacon recipe in 30 minutes or less!

SMOKEY BACON, CHEESE & POTATO CHICKEN BREASTS

Steps:

• -Open your package of bacon and reserve 6 slices and set aside. Dice the remaining bacon and fry till crisp. -As bacon is frying, grate your cheese and add to the bowl of cooked, mashed down potatoes. -Add your bacon and spices, mix well till incorporated, set aside.
• -Rinse and dry your chicken breasts. Using the larger part of the side of the chicken breasts, make a 2 to 2-1/2" deep slit, forming a pocket. Do not go all the way through the chicken.
• -Stuff your chicken breasts with 2-3 good tablespoons to start. You want to make sure all the chicken has some stuffing. Then you can always go back and stuff them evenly some more. Use it all up, the stuffing will not leak out.
• -Once the breasts have been stuffed, rub them on all sides with the Smoked rub. Preheat oven to 375F, pre-spray with baking spray a 13 x 9 baking pan, set aside.
• -Okay, let's take 1 strip of that amazing bacon and wrap around the stuffed chicken breast. You want to concentrate on the stuffing part, that is what will prevent the stuffing from leaking out without using toothpicks or skewers. I know!! I surprise myself sometimes too!!
• -Lay the first stuffed chicken breast into the pan, continue with the rest. -You want them snug and touching each other if possible. Again, this will ensure the stuffing stays in place.
• -Bake for 55-65 minutes covered for the first 30 minutes. If there are juices in the pan when you uncover them after 30 minutes, drain most of it and return pan to oven for the remainder of the cooking time. Chicken is cooked when the internal temperature is 165F. -Let rest for a few minutes so the chicken remains nice and moist, and then serve with your favorite side.

GOLDEN CHICKEN

Steps:

• Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
• START COOKING
• Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
• Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
• Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
• Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
• Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
• Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
• Finely slice the bacon and add to the chicken pan, tossing regularly.
• Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

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).

SMOKED BACON WRAPPED CHICKEN BREASTS

Steps:

• Brine:.
• Pour the water into a pitcher then add the salt.
• Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
• Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold.
• Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged.
• Preparing the Chicken Breasts:.
• After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub.
• Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
• Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
• Smoking the Chicken Breasts:.
• Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips.
• Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
• Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased.
• About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
• There done when a safe internal temperature of 165 degrees is reached.