BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!
Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 190C/375F/Gas 5.
- Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
- Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
- Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
- Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
- Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
- Gently lift them into the oiled oven dish.
- Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
- If using the lemon juice, pour over the top of the chicken breasts now.
- Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
- Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
- Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
- Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
- Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
- TO FREEZE:.
- As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
- Cook as above.
- Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS
Make and share this Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts recipe from Food.com.
Provided by HWOBBS25
Categories Chicken Breast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pound out Chicken breast so it is about 1/4" thick.
- Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
- Roll Chicken breast up to conceal cream cheese.
- Wrap partially cooked bacon around chicken breast and secure with toothpick.
- Place on baking sheet and back for about 30 minutes at 375.
- Broil for about 5 minute to crisp bacon.
BACON WRAPPED STUFFED CHICKEN BREAST (ONE PAN MEAL)
This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that's sure to please any crowd! The chicken is stuffed with an incredible combination of three cheeses, garlic and herbs.
Provided by Sara Welch
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
- Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
- In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
- Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken.
- Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
- Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
- Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
- Serve immediately, with chopped parsley as a garnish if desired.
Nutrition Facts : Calories 515 kcal, Carbohydrate 24 g, Protein 37 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 129 mg, Sodium 571 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHEESE STUFFED CHICKEN WRAPPED IN BACON
These delicious chicken breasts are filled with gooey cheddar cheese and sweet peppers, then wrapped in bacon. The dish is easy to make but elegant enough for a dinner party.
Provided by Carol
Categories Chicken
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350º F. Butterfly the chicken breasts by carefully cutting them open with a very sharp long thin knife. Don't cut all the way through. Leave a pocket for the fillings.
- Season the inside of the chicken with the salt and pepper.
- Cut the cheese slices in half so you can lay them inside chicken and not overhang.
- Cut the pepper into long strips that lay flat.
- Lay the pepper slices and top with cheese on the pocket in the chicken, then fold the chicken back up.
- Carefully wrap chicken with bacon. I did not need to use toothpicks. My bacon gripped the chicken very well.
- Bake in the preheated oven for 30 minutes until the chicken is done and no longer pink inside. A Meat thermometer will help.
- When chicken is cooked thoroughly, place the oven pan under the broiler and crisp the bacon for about 2 minutes.
- Served with a side salad. Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 55 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 921 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
STUFFED AND WRAPPED CHICKEN BREAST
I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.
Provided by Shana Miller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
- Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 3.7 g, Cholesterol 134.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 12.7 g, Sodium 1195.7 mg, Sugar 1 g
STUFFED CHICKEN BREAST WRAPPED IN BACON
Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.
Provided by Ayms123
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
- Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g
BACON-WRAPPED CHICKEN BREASTS
Boneless skinless chicken breasts stay moist and flavorful when wrapped in bacon and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even more flavor from the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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.
STUFFED CHICKEN WRAPPED IN BACON
Transform a simple chicken breast by stuffing it with garlicky cheese and wrapping it in crisp streaky bacon. This recipe is guaranteed to make someone feel completely spoiled. Plus it's on the table in 20 minutes.
Provided by Ellis Barrie
Categories Main course
Yield Serves 2
Number Of Ingredients 9
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.
CHEESE STUFFED CHICKEN BREAST WRAPPED IN BACON
What you get here is hearty, meaty, and cheesy at the same time. Fill the chicken breast with gooey cheddar and mozzarella, but don't forget to give them a sour kick by mixing in some wholegrain mustard. Wrap everything in delicious bacon and let them melt together.
Provided by Andrei Gusty
Categories Bacon, Chicken & turkey, Eggs & cheese, gluten-free, low carb, Main course, nut-free, salty
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- For the filling: Add the mozzarella, cheddar, and mustard to a medium-sized bowl. Mix them until even.
- Fill one butterflied chicken breast with cheese mixture.
- Place 6 partially overlapping bacon strips on the work surface. Wrap the filled chicken breast with them. Do the same for the other 2 chicken breasts.
- Place the three bacon rolls into a baking dish, drizzle them with olive oil, and bake for 45 minutes at 360⁰F/180⁰C.
Nutrition Facts : Calories 413 calories, Protein 31 grams, Fat 31 grams, Carbohydrate 1 grams
BACON WRAPPED STUFFED CHICKEN
Delicious baked Bacon Wrapped Chicken Breast stuffed with Feta & Spinach, so easy to make!
Provided by justamumnz
Categories Baking & Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 175C Bake
- Prepare a baking dish, approx 25 x 30cm, with cooking spray or oil to lightly grease and set aside
- In a frying pan, add the oil and bring to a medium heat
- Add the garlic and heat for one minute until lightly golden
- Add the spinach and gently cook until it has wilted down
- Place the spinach in a medium bowl and set aside to cool for 10 minutes
- While the spinach is cooling prepare the chicken breasts
- You will need a chopping board and a very sharp knife
- Place the chicken breast on the chopping board and lay your hand over the top of the chicken breast
- Slice carefully into the side of the breast approx 1 cm from the top and slice approximately 3/4 of the way through horizontally, do not slice it all the way
- Repeat with the remaining chicken breasts and set aside.
- Once the spinach as almost cooled add the finely crumbled feta, the grated cheese and a pinch of salt and pepper and stir well
- To stuff the chicken - open the sliced chicken breast and take a scoop of mixture and place this in the centre of the breast (be generous with the stuffing as long as the lid almost closes) and close the chicken lid
- To wrap the chicken you will need 2-3 strips of bacon per chicken breast
- Take a piece of bacon and start by placing one end underneath the thickest end of the breast, then carefully wrap the bacon around the chicken, careful not to overlap too much, ending underneath again or tucking the end of the bacon into the strip next to it
- Repeat with the strips of bacon until the chicken breast is covered and all the ends are underneath the chicken.
- Lift the chicken breast covered in bacon and place in the prepared baking dish
- Repeat with the remaining chicken
- Bake for 50-60 minutes or until the bacon is golden and the chicken is fully cooked, test with a knife and the chicken should not longer be pink and the juices should run clear.
- The timing will depend on the size of the chicken breasts
- Remove from the oven and allow to stand for 5 minutes before serving
- Serve with salad, roast vegetables or fragrant coriander rice
- Enjoy!
ASPARAGUS-STUFFED CHICKEN BREASTS WITH BACON
Simple enough to make on weeknights! Stuffed with fresh asparagus and creamy cheese sauce, this bacon-wrapped chicken breast recipe is packed with flavour and only takes 15 minutes of prep time before you can throw it in the oven to bake.
Provided by Walmart
Categories All Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- HowToStep
- Position racks in centre and upper third of oven, then preheat to 375°F. Line a rimmed baking sheet with parchment. ##Place chicken breasts on a cutting board. Cover with plastic wrap. Using a meat mallet or the bottom of a medium saucepan, gently pound chicken breasts to 1/2-in thickness. Season chicken with 1/4 tsp each salt and pepper. Place 5 asparagus spears crosswise in the centre of each breast. Roll chicken around the asparagus, starting with the pointed end. Set aside, seam side down. ##Lay 2 slices of bacon on cutting board side by side lengthwise. Roll bacon around one piece of chicken, then place, seam side down, onto prepared sheet. Repeat with remaining bacon and chicken. ##Bake in centre of oven for 30 minutes. Switch oven to broil and transfer sheet to upper rack. Broil until bacon is golden and an instant-read thermometer inserted into thickest part of chicken reads 165°F, about 4 to 5 minutes. ##Meanwhile, heat a medium saucepan over medium. Melt butter, then stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk and mustard. Cook until mixture is thickened, about 2 minutes. Stir in cheese, remaining 1/4 tsp each salt and pepper and parsley. Cook until cheese is melted. Serve sauce spooned over chicken.
BACON WRAPPED STUFFED CHICKEN BREAST RECIPE
This is an easy recipe when you want to spruce up your chicken. Adding the creamy filling and wrapping it in bacon adds so much flavor!
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Place chicken breast on a sturdy work surface, or cutting board and top with a sheet of plastic wrap. Use a meat mallet to pound out chicken to ¼" thickness. Set chicken aside and discard plastic wrap.
- In a medium mixing bowl, mix well to combine softened cream cheese, sour cream, cheddar cheese, ranch seasoning, bacon bits, and heavy whipping cream. Add a heaping scoop to one side of each chicken breast. Fold chicken over the cream cheese mixture and roll to the edge. Repeat with each chicken breast.
- Lay out a sheet of plastic wrap over a cutting board or work surface. Place 4 strips of bacon side by side on the plastic wrap. Place a rolled chicken breast on the edge of the bacon. Roll to wrap the chicken with the bacon. Be sure that the ends of the bacon are on the bottom of the chicken breast. If need be, trim the bacon pieces. Use the plastic wrap to tighten, and twist the ends. This will help it to maintain its shape. Place in the fridge as the oven preheats (at least 5 minutes)
- Preheat the oven to 425*
- Remove plastic wrap from chicken. Place chicken breasts (with bacon seam side down) into an oven safe baking dish. Place on the center rack of the oven and bake for 30 minutes. Turn on the broiler and broil for 3-4 minutes to crisp the bacon.
- Garnish with green onions and serve immediately. Enjoy!
Nutrition Facts : Calories 1062 kcal, Carbohydrate 8 g, Protein 23 g, Fat 104 g, SaturatedFat 45 g, TransFat 1 g, Cholesterol 186 mg, Sodium 964 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BACON-WRAPPED STUFFED CHICKEN BREAST
Bacon-wrapped Stuffed Chicken Breast is a fancy meal made in less than an hour and will definitely hit the spot. Perfect for a lazy cook or impressing your friends and family.
Provided by Basson Laubscher
Categories Main
Time 55m
Number Of Ingredients 7
Steps:
- Make the marinade by mixing the olive oil and chopped garlic into a bowl. Add the spices of salt, pepper and chicken spice and give it a final stir.
- Cut a slit through the middle of each chicken breast. Once cut, place the chicken breasts into the marinade bowl. Make sure all of the chicken is submerged into the marinade and leave for 20 minutes.
- Once the chicken breasts are marinated, add two teaspoons of cream cheese into the middle of the chicken breast where the slit was made.
- Wrap two pieces of bacon around the chicken breast and place into oven dish for cooking.
- Place the prepared chicken breasts into the preheated oven at 180 °C for 25 minutes.
- Remove from the oven and enjoy!
Nutrition Facts :
BACON WRAPPED CHICKEN BREAST
This 4-ingredient Bacon Wrapped Chicken Breast is stuffed with chive and onion cream cheese for an easy dinner that tastes delicious and looks impressive!
Provided by Blair Lonergan
Categories Dinner
Time 48m
Number Of Ingredients 6
Steps:
- Preheat oven to 400° F. Line a rimmed baking sheet with foil; set a metal cooling rack on top.
- Season chicken with salt and pepper. Spread about 1-2 tablespoons of cream cheese on a chicken breast and dot with about ¼ of the butter. Roll up and wrap with 2 slices of bacon; secure with toothpicks if necessary. Place seam-side down on the rack on top of the baking sheet. Repeat with remaining chicken.
- Bake for 30 minutes, or until the chicken is cooked through and the juices run clear.
- Adjust the oven to BROIL on high. Place the chicken about 6 inches from the heat and broil until the bacon is crisp, about 3 more minutes. Keep a close eye on the chicken, since the bacon can burn quickly.
- Garnish with chopped fresh parsley or chives, if desired.
Nutrition Facts : ServingSize 1 wrapped chicken breast, Calories 452 kcal, Carbohydrate 1 g, Protein 43 g, Fat 30 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 161 mg, Sodium 560 mg, Sugar 1 g, UnsaturatedFat 15 g
BACON WRAPPED STUFFED CHICKEN BREASTS
I love bacon, chicken, and cream cheese. When you combine all three of these, what more can you ask for. It's a recipe that I have had in restaurants and decided to tackle on my own. I was so impressed with the outcome, and I'm sure you will be too.
Provided by Cook n' Share
Categories Main
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place the chicken on a cutting board and season it with the salt, pepper, and paprika. Using your hands, message it into the meat until it's well coated.
- Add the cream cheese and spinach to a mixing bowl. Gently mix them together trying not to tear the spinach too much.
- Spoon the cream cheese mixture on the the bottom (large part) of each chicken breast and smooth it out. Fold the top section over the bottom covered in the cream cheese.
- Wrap the bacon around each breast.
- Place the chicken onto a baking rack or oven tray lined with parchment paper. Place it into a 375 degree F or 185 C preheated oven for about 40 minutes until the chicken is no longer pink and it's cooked through.
- Serve and enjoy your bacon wrapped stuffed chicken breasts.
Nutrition Facts : Calories 325 calories, Carbohydrate 6.2 grams, Cholesterol 123 milligrams, Fat 14 grams, Fiber 0.8 grams, Protein 38 grams, SaturatedFat 9 grams, ServingSize 1, Sodium 305 milligrams, Sugar 1 grams
BACON-WRAPPED STUFFED CHICKEN BREAST
Transform chicken breasts into something scrumptious with a savory mushroom filling and crispy bacon.
Provided by Heather Resler
Number Of Ingredients 8
Steps:
- Preheat oven to 375℉.
- In a large skillet, melt the coconut oil over medium heat. Add the mushrooms, onion, garlic, rosemary, salt, and pepper. Cook, stirring often, until mushrooms and onions are tender and liquid has evaporated.
- Meanwhile, butterfly the chicken breasts and pound to ⅓-inch thickness. Divide the mushroom filling between the chicken breasts. Roll up and wrap in bacon.
- Transfer to glass baking dish. Bake for 35-45 minutes, or until cooked through. Turn the oven to broil and cook just until bacon starts to crisp.
Nutrition Facts : Nutrition facts 44 grams of protein6 grams of carbohydrates12 grams of fat
STUFFED CHICKEN WITH BACON
Chicken breast stuffed with either pesto (or grated cheese) wrapped in bacon
Provided by josswalden
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- With a sharp knife cut a slit about 4-5cm across the chicken, but dont cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
- Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
- Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
- Using a cocktail stick pierce through the bacon and chicken to hold it all togther. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
- Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
- Take out and serve with any veg, mash potato or spicy cabbage.
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CHEESE-STUFFED BACON-WRAPPED CHICKEN BREASTS …
From pillsbury.com
4/5 (8)Category EntreeServings 4Total Time 1 hr 15 mins
- Heat oven to 350°F. In 8-inch skillet, melt butter over medium-high heat. Add onion, mushrooms and thyme; cook 2 to 3 minutes, stirring occasionally, until tender. Set aside.
- Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In medium bowl, mix mushroom mixture and Gruyère cheese until well blended. Place heaping 1/4 cup mushroom mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Carefully wrap each chicken breast with 3 bacon slices. Place in ungreased 8-inch square (2-quart) baking dish.
BACON WRAPPED STUFFED CHICKEN BREASTS - COMFORTABLE …
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BBQ BACON STUFFED CHICKEN BREAST - WILL COOK FOR SMILES
From willcookforsmiles.com
4.6/5 (5)Total Time 45 minsCategory Main CourseCalories 720 per serving
- Preheat a cooking pan over medium-high heat. Add bacon pieces and cook, stirring often until browns. Lower the heat to medium.
CHICKEN STUFFED WITH CHEESE WRAPPED IN BACON - SAVORY WITH ...
From savorywithsoul.com
4.8/5 (6)Category Main CourseCuisine AmericanTotal Time 1 hr
- Cut a partial slit length-wise down the inner side of each chicken breast. Don't cut all the way through. You're looking to create a "pocket" for the filling to be placed in.
- In a medium-sized bowl, combine broccoli, garlic, cream cheese, salt, and pepper (I find it easier to just use my hands).
BACON WRAPPED STUFFED CHICKEN BREASTS | CHICKEN BREASTS ...
From noreciperequired.com
4.2/5 (10)Category MainCuisine AmericanTotal Time 2 hrs
- I love stuffed chicken breast for its simplicity and step up from the ordinary chicken meal. But lovingly cradle-wrapping the stuffed chicken in bacon adds another level of excitement. Who doesn’t love bacon? I’m going to show you how to make a stuffing out of cheese and spinach, compose the layers into a roll with the bacon, poach it and finish it off on the stove. Then I’ll slice it and you get that cool, layered cross section for visual appeal. These ingredients are the perfect combination. Recipe Overview and Keys to Success For the best possible Bacon Wrapped Stuffed Chicken Breast, note the following tips:
- Use a large quantity of spinach for the stuffing, as it cooks down quite a bit When tapping chicken to flatten, use frequent, gentle taps rather than forceful pounding to avoid tearing the chicken If there are tears or holes in the chicken upon flattening, you can tear off strips to patch up Don’t overstuff Be sure to tightly wrap the rolled breasts to avoid water leakage during poaching Completely submerging the wrapped chicken roll in water is okay; if your pan is shallow, cover pan for even cooking Keep water just at a simmer for poaching (not at a hard boil) to avoid overcooking Don’t overheat skillet; keep to medium-high heat for breast roll cooking Consider using herbs in the sauce, like rosemary If you over-reduce sauce, add a little water or beef stock back in Serve with Carmelized Brussels Sprouts
- 4 cups baby spinach Gruyère cheese (alternatives are feta, cheddar, parmesan, whatever you like) black pepper salt
SPINACH STUFFED BACON WRAPPED CHICKEN BREASTS - DELISH D'LITES
From delishdlites.com
5/5 (4)Estimated Reading Time 2 minsServings 4Total Time 55 mins
- Preheat your oven to 425 degrees F. Lay each chicken breast on a flat surface. Place your non-cutting hand on top, and with a small knife, carve a flap/pocket into each chicken breast. Don't cut all the way through!
- Heat a small pan and saute the onions and garlic in the olive oil for 1-2 minutes, until fragrant. Season with a pinch of salt and pepper. Set aside.
- In a mixing bowl, combine the cream cheese, spinach, garlic, onions, mozzarella and Parmesan. Mix until the cream cheese is evenly distributed.
BACON WRAPPED CHEESE & MUSHROOM STUFFED CHICKEN BREASTS ...
From bakeatmidnite.com
Category DinnerCalories 433 per servingTotal Time 1 hr 15 mins
- Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
- Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket as per https://www.youtube.com/watch?v=yqjfQP3Mp2k Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
- Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
BACON WRAPPED STUFFED CHICKEN BREAST | KITA ROBERTS
From passthesushi.com
4.6/5 (27)Total Time 30 minsCategory Main CourseCalories 342 per serving
- On a flat surface, arrange plastic wrap in a single layer. Place the chicken, one at a time in the center, and cover with another sheet of plastic wrap.
- Lay goat cheese in the center of each piece of chicken and sprinkle basil, thyme and black pepper evenly over each.
BACON WRAPPED STUFFED CHICKEN - SAVOR THE BEST
From savorthebest.com
Reviews 8Calories 384 per servingCategory Main Dish
- Cut a long pocket in the thick side of each chicken breast, be careful and do not cut all the way though.
- In a small dish, combine the garlic, oregano, salt, and pepper together and sprinkle inside each pocket
- Cut the slices of Provolone into strips and layer inside each pocket with a tablespoon, or more, of sun dried tomatoes and basil leaves.
- Wrap two or three bacon slices around each chicken breast to cover the chicken completely. If necessary, keep in place with toothpicks. Place the bacon wrapped, stuffed chicken breast on a rimmed sheet pan and brush the bacon with the warmed honey.
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