Bacon Chicken Sandwiches Recipes

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BACON JACK CHICKEN SANDWICH



Bacon Jack Chicken Sandwich image

These quick chicken sandwiches are great on the grill! Serve with your favorite toppings and condiments.

Provided by LMANGONE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 9

8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
½ cup thinly sliced onions
12 slices dill pickle

Steps:

  • Preheat a grill for medium heat.
  • While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
  • Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
  • Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Nutrition Facts : Calories 482 calories, Carbohydrate 27 g, Cholesterol 117.7 mg, Fat 21.9 g, Fiber 2.2 g, Protein 41.7 g, SaturatedFat 8.9 g, Sodium 1166.1 mg, Sugar 1.9 g

BACON & SWISS CHICKEN SANDWICHES



Bacon & Swiss Chicken Sandwiches image

I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. -Marilyn Moberg, Papillion, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon Montreal steak seasoning
4 slices Swiss cheese
4 whole wheat hamburger buns, split
2 bacon strips, cooked and crumbled
Lettuce leaves and tomato slices, optional

Steps:

  • In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

Nutrition Facts : Calories 410 calories, Fat 17g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 667mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

BACON-CHICKEN SANDWICHES



Bacon-Chicken Sandwiches image

Everyone likes this tasty chicken breast sandwich. Flattening the chicken breasts helps them cook faster, and the mango chutney and other toppings make them better than anything you could order in a restaurant. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons canola oil
4 tomato slices
4 slices process Swiss cheese
1/4 cup mango chutney
3 tablespoons mayonnaise
4 kaiser rolls, split and toasted
1 cup fresh baby spinach
8 slices ready-to-serve fully cooked bacon, warmed

Steps:

  • Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

Nutrition Facts : Calories 599 calories, Fat 25g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1345mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.

BACON-WRAPPED CHICKEN SANDWICH



Bacon-Wrapped Chicken Sandwich image

Provided by Aida Mollenkamp

Time 25m

Yield 2 sandwiches

Number Of Ingredients 11

1 tablespoon vegetable oil
2 (6 to 8 ounce) boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 slices bacon
1/2 cup apple juice
2 ciabbata rolls, halved lengthwise and toasted
1 tablespoon whole grain Dijon mustard
1 medium head Belgian Endive, TK, cored and thinly sliced lengthwise
1 medium gala, braeburn, or pink lady apple, cored, halved and thinly sliced

Steps:

  • Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
  • Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
  • Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
  • Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
  • To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

CHICKEN AND BACON PAN-FRIED SANDWICH



Chicken and Bacon Pan-Fried Sandwich image

From a feature in our local paper. I have based cooking time on having to cook the sandwich in 2 batches.

Provided by ImPat

Categories     Lunch/Snacks

Time 26m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

8 slices bacon
1/2 cup mayonnaise (150 grams whole-egg)
2 garlic cloves (minced)
2 tablespoons lemon juice
1 tablespoon chives (chopped)
1 cup chicken (160 grams cooked and shredded)
butter (for spreading)
8 slices sourdough bread
8 slices smoked cheddar cheese

Steps:

  • Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
  • Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
  • Spread both sides of the bread with butter.
  • Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
  • Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.

LADD'S CHICKEN BACON SLIDERS



Ladd's Chicken Bacon Sliders image

Ladd loved Ree's sliders so much that she decided to name the recipe after him.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 18

1/4 cup honey
1/4 cup Dijon mustard
Juice of 1 lemon
1/2 teaspoon paprika
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
4 chicken cutlets, each cut in three uniform pieces
One 12-ounce/12-count package King's Hawaiian sweet rolls
1/4 cup (4 tablespoons) salted butter, melted
2 tablespoons everything bagel seasoning
6 slices bacon, cooked crisp and halved
6 slices sharp Cheddar, halved
3/4 cup ranch dressing
12 small Bibb lettuce leaves
12 thin slices Roma tomato
3/4 cup canned fried onions
1/2 cup jarred pickled jalapeños, drained

Steps:

  • For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
  • Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
  • For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
  • Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
  • For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
  • Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

CHICKEN BACON RANCH SANDWICH ROLL RECIPE BY TASTY



Chicken Bacon Ranch Sandwich Roll Recipe by Tasty image

Here's what you need: bacons, Frank's Red Hot Original, white sandwich bread, egg, chicken, ranch dressing, monterey jack cheese, baby spinach, ranch butter, butter, ranch dressing

Provided by Griffin Bohen-Meissner

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

12 bacons, depending on bacon width
⅓ cup Frank's Red Hot Original
12 slices white sandwich bread
1 egg, whisked
¾ lb chicken, thin deli-sliced
½ cup ranch dressing
½ lb monterey jack cheese, thinly sliced
baby spinach, handful
ranch butter
3 tablespoons butter, melted
3 tablespoons ranch dressing

Steps:

  • Preheat oven to 400ºF.
  • Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank's Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
  • Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
  • Use a rolling pin to roll out the bread rectangle as thinly as possible.
  • In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
  • Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
  • Lower oven temperature to 350ºF.
  • Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
  • Bake for 18-20 minutes, until bread is lightly golden and cheese is melted.
  • Slice and serve. (Optional: Serve with more ranch for dipping.)
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 5 grams, Fat 31 grams, Fiber 0 grams, Protein 30 grams, Sugar 1 gram

BACON JACK CHICKEN SANDWICHES



Bacon Jack Chicken Sandwiches image

These sandwiches are great and easy to make on the grill. Top them with whatever condiments you like!

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices bacon
4 boneless skinless chicken breast halves
2 teaspoons poultry seasoning
4 slices monterey jack pepper cheese
4 hamburger buns, split
4 lettuce leaves
4 slices tomatoes
1/2 cup onion, thinly sliced
12 dill pickle slices

Steps:

  • Preheat a grill for medium heat.
  • While the grill preheats, place the bacon in a large skillet over medium-high heat.
  • Cook until browned on both sides. Remove from the pan, and drain on paper towels.
  • Rub the poultry seasoning onto the chicken pieces, and place them on the grill.
  • Cook for about 6 minutes per side, or until no longer pink in the center.
  • Top each piece of chicken with 2 slices of bacon and 1 slice of pepper jack cheese.
  • Grill for 2 to 3 more minutes to melt the cheese.
  • Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Nutrition Facts : Calories 452.2, Fat 20.8, SaturatedFat 8.9, Cholesterol 111.3, Sodium 818.7, Carbohydrate 25.9, Fiber 2.1, Sugar 4.7, Protein 38.8

CHICKEN, AVOCADO, AND BACON SANDWICH



Chicken, Avocado, and Bacon Sandwich image

This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy avocado.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

2 slices bacon
1/3 cup shredded rotisserie chicken
Coarse salt and ground pepper
1 tablespoon mayonnaise
1 garlic clove, minced
2 slices toasted bread
Sliced avocado
Lettuce

Steps:

  • In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.

Nutrition Facts : Calories 552 g, Fat 37 g, Fiber 4 g, Protein 22 g

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