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.
EASY BACON-WRAPPED CHICKEN BREASTS
This simple salad makes a great protein-packed meal with plenty of flavor that's Paleo-friendly and sure to please.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place each chicken breast between 2 pieces of plastic wrap, and pound to 1/4 inch. Wrap 1 slice bacon around each chicken breast, starting and ending on bottom of chicken breast (bacon will go around chicken breast twice). Secure ends of bacon on underside with toothpick, and place in medium bowl. Drizzle with 1 tablespoon olive oil, and rub to coat.
- Heat 12-inch skillet over medium-high heat until hot. Place chicken, top side down, in skillet and cook until bacon is beginning to brown, 4 to 6 minutes. Carefully turn chicken, and continue to cook 4 to 6 minutes or until chicken is no longer pink and instant-read thermometer inserted in thickest part of chicken reads 165°F.
- Meanwhile, in large bowl, make dressing: Beat vinegar, mustard, honey, salt and pepper with whisk. Drizzle in 2 tablespoons olive oil slowly, beating to combine. Reserve 1/4 cup dressing; set aside. Add greens to remaining dressing, and toss to coat; divide evenly among 4 serving plates.
- Transfer chicken breasts to plate to cool slightly. Remove toothpicks. Top each salad with 1 chicken breast. Drizzle 1 tablespoon dressing over each chicken breast. Serve immediately.
Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 19 g, TransFat 0 g
BACON-WRAPPED CHICKEN IN THE OVEN
Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.
Provided by Zachary Hensler
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g
BACON AND BASIL-WRAPPED CHICKEN BREASTS
From the July 1996 Gourmet magazine, these chicken breasts are really wonderful. This recipe calls for chicken breasts with the 'tenders', but I can rarely find them this way. I just stuff the chicken breasts with basil and wrap with bacon as described below. I have also tried these by stuffing them with some goat cheese too, that we liked a lot.
Provided by lazyme
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve.
- Rinse basil under cold water to stop cooking and pat dry on paper towels.
- Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact.
- (There should be 2 tenders from each whole breast.).
- Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them.
- Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half.
- Fold other breast half over to enclose tenders.
- Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.).
- Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner.
- Sprinkle crushed peppercorns evenly over bacon wrappings.
- Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot.
- Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet.
- Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total.
- Transfer chicken as browned to a plate and cook remaining breasts in same manner.
- Pour off fat from skillet and return all 3 chicken breasts to skillet.
- Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through.
- Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.
Nutrition Facts : Calories 326.8, Fat 26.3, SaturatedFat 8.7, Cholesterol 72.8, Sodium 510.7, Carbohydrate 0.8, Fiber 0.3, Protein 20.4
BACON AND BASIL-WRAPPED CHICKEN BREASTS
Steps:
- Preheat oven to 400°F.
- In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve. Rinse basil under cold water to stop cooking and pat dry on paper towels.
- Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact. (There should be 2 tenders from each whole breast.)
- Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them. Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half. Fold other breast half over to enclose tenders.
- Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.)
- Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner. Sprinkle crushed peppercorns evenly over bacon wrappings.
- Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot. Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet. Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total. Transfer chicken as browned to a plate and cook remaining breast in same manner.
- Pour off fat from skillet and return all 3 chicken breasts to skillet. Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through. Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.
BACON WRAPPED CHICKEN BREASTS
My cousin gave this recipe to me in a cookbook she made for my wedding gift. When I got married I didn't know how to cook anything but this is super easy to make and my husband still loves it! I leave out the chives because my husband doesn't like them. And I also use more black pepper than the recipe calls for. I like more in the sauce mixture & more on top of the chicken. Sometimes I have to use more than one slice of bacon to wrap the chicken if it's big.
Provided by Lynsey Beth
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- CHICKEN: Pound the chicken breasts until flat.
- Put a slice of cream cheese and a few chopped chives in the middle of each and roll up.
- Wrap Each breast with a slice of bacon and secure with toothpicks.
- SAUCE: Combine the soup, Mayo, Milk, lemon juice, pepper, and salt(to taste).
- Mix all together until smooth.
- Place wrapped chicken breast pieces in a 9 x 13 baking dish (or glass pie pan if making half the recipe) and cover with the sauce mixture.
- Bake at 325 for one hour or until chicken is done.
Nutrition Facts : Calories 517.8, Fat 35.8, SaturatedFat 13.1, Cholesterol 131.5, Sodium 944.7, Carbohydrate 13.6, Sugar 2.3, Protein 34.6
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