Bacon Roasted Chicken With Stuffing Recipes

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BACON ROASTED CHICKEN



Bacon Roasted Chicken image

My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken.

Provided by RioChick

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h30m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
1 (4 pound) whole chicken
salt and pepper to taste
1 teaspoon dried thyme
2 carrots, cut in chunks
paprika to taste
8 slices bacon
2 cups beef broth

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
  • Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
  • Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 2.4 g, Cholesterol 153.1 mg, Fat 32 g, Fiber 0.7 g, Protein 46.6 g, SaturatedFat 10.6 g, Sodium 713.3 mg, Sugar 1 g

WHOLE ROASTED CHICKEN WITH BACON



Whole Roasted Chicken with Bacon image

"Chicken and bacon are great in a Cobb salad, and they work just as well in this recipe," says Alex.

Provided by Alex Guarnaschelli

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 6

1 whole chicken (3 to 3 1/2 pounds)
Kosher salt and freshly ground pepper
6 sprigs fresh thyme
1 to 2 lemons, cut into wedges
12 slices bacon (about 3/4 pound)
1 tablespoon dijon mustard

Steps:

  • Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick.
  • Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat.
  • Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately.

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON



Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon image

These oven-roasted chicken breasts are stuffed with a mixture of avocado and bacon, then brushed with pesto to hold a layer of panko breadcrumbs. Get ready for meaty juices, and crispy deliciousness!

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 2

Number Of Ingredients 9

olive oil cooking spray
2 large chicken breasts
1 pinch salt and freshly ground black pepper to taste
½ large avocado, finely chopped
2 slices cooked bacon, diced
½ cup panko breadcrumbs
½ cup shredded mozzarella cheese
3 tablespoons olive oil
2 tablespoons pesto

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).

Nutrition Facts : Calories 827.3 calories, Carbohydrate 26.8 g, Cholesterol 165.5 mg, Fat 53.7 g, Fiber 5.2 g, Protein 65.5 g, SaturatedFat 12.5 g, Sodium 898.4 mg, Sugar 0.8 g

BARBECUE BACON CHICKEN STUFFED WITH RANCH CREAM CHEESE



Barbecue Bacon Chicken Stuffed with Ranch Cream Cheese image

Meet your new favorite way to make chicken: Boneless skinless chicken breasts get stuffed with ranch-flavored cream cheese, wrapped in bacon and brushed with a sweet and spicy barbecue sauce before being baked to juicy perfection.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

8 slices bacon
4 oz cream cheese, softened
1 tablespoon Hidden Valley™ The Original Ranch™ salad dressing and seasoning mix (from 1-oz package)
4 boneless skinless chicken breasts (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  • Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
  • In small bowl, stir together cream cheese and dressing mix.
  • Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
  • Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
  • Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 1 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 10 g, TransFat 0 g

BACON ROASTED CHICKEN WITH STUFFING



Bacon Roasted Chicken With Stuffing image

This is kinda a different way of fixing regular roasted chicken. You can add more bacon in the stuffing or over the chicken to give it more flavor depending on your own taste.

Provided by Marsha D.

Categories     Whole Chicken

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (3 -4 lb) whole chickens
3 -4 slices bacon
2 -3 tablespoons butter, melted
1/2 teaspoon salt
1/3 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon thyme
1/8 teaspoon Old Bay Seasoning
2 cups pepperidge farm herb seasoned stuffing mix
2 slices bacon, cut into pieces
2 tablespoons butter
1/3 cup diced celery
1/4 cup diced onion
1/4 teaspoon minced garlic
1/2 teaspoon salt
1/3 teaspoon black pepper
1 teaspoon poultry seasoning
1 -2 cup chicken broth (I use 2cubes of chicken bouillon with 1-2c. water)
1/4 cup evaporated milk
1 egg, slightly beaten

Steps:

  • Preheat oven to 350'.
  • Wash and prepare whole chicken, drain excess water off chicken.
  • Mix together melted butter and salt,black pepper,paprika,Thyme and Old Bay Seasoning and brush over the chicken.
  • Place in a roasted pan and set aside.
  • In a large sauce pan add bacon pieces and butter, begin to fry pieces and add onion and celery. Saute lightly.
  • Add minced garlic and stir to combine.
  • When onion has turn lightly brown add chicken broth and herb stuffing. Stir well.
  • Add salt,pepper and poultry seasoning and let simmer til mixture is not completely dry. (still moist like)
  • Turn into a bowl and stir in egg and evaporated milk.
  • Add stuffing to the cavity of the whole chicken.
  • Add 3-4 slices across top of the whole chicken and place in oven and bake 2hrs or until done.
  • After a hour cover with foil to reframe from over browning.
  • The last 20 minutes uncover chicken and let brown alittle more.
  • NOTE: If you have some stuffing mix lefted over you can bake the rest in a lightly greased baking dish or you may just bake the stuffing separate from the chicken at 350' for 30 minutes (depending on the amount lefted over).

Nutrition Facts : Calories 763.4, Fat 62, SaturatedFat 22.7, Cholesterol 267.7, Sodium 1281, Carbohydrate 4, Fiber 0.5, Sugar 0.9, Protein 45.2

STUFFED CHICKEN WITH CANADIAN BACON



Stuffed Chicken With Canadian Bacon image

I needed a new chicken recipe and it had to only use healthy ingredients. My dad had a heart attack and he is only allowed Asiago cheese and canadian bacon as substitutes for their counter fattening parts.

Provided by Angelofraa

Categories     Chicken Breast

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

Salad Supreme dry seasoning
grated romano cheese
grated parmesan cheese
steak seasoning (Mrs Dash Steak Grilling Blends)
oregano
parsley
paprika
Mrs Dash's extra spicy seasoning
1 1/2 tablespoons crushed garlic
2 cups of shredded asiago cheese
1/2 cup of diced red onion
5 slices of precooked Canadian bacon, diced
5 boneless skinless chicken breasts, thawed & pounded down

Steps:

  • Preheat oven to 350 degrees, line bottom of a glass pan with olive oil and set aside at least 10 – 15 toothpicks near your workstation.
  • Mix seasoning ingredients in a shallow pan, with enough room to lay one chicken breast down in it.
  • Add as much as you want of each seasoning per your taste, I used a couple of shakes for each ingredient and a little extra of the cheeses.
  • Mix all stuffing ingredients together in a bowl.
  • Lay one chicken breast in the shallow seasoning dish to coat the outside, and then in the center of the chicken breast add a line of the stuffing mixture.
  • Roll and seal by sticking a toothpick on the top of each end to close.
  • Once all the chicken breasts are stuffed and in the glass dish, you will have left over stuffing, place the leftover stuffing on top of each chicken breast on the lip of the “seal”.
  • Bake in oven for 30 minutes, check to see if done, depending on oven you may need another 15 minute.

CHICKEN WITH PARSLEY AND THYME STUFFING AND ROASTED POTATOES



Chicken with Parsley and Thyme Stuffing and Roasted Potatoes image

Categories     Chicken     Potato     Poultry     Roast     Bacon     Sausage     Winter     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 19

Chicken
6 tablespoons (3/4 stick) butter
1 medium onion, finely chopped
6 cups (loosely packed) fresh white breadcrumbs
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 5-pound roasting chicken (liver, heart, gizzard and neck reserved)
2 tablespoons vegetable oil
14 thick-cut bacon slices
8 medium-size white-skinned potatoes (about 4 pounds), peeled, quartered
8 small pork breakfast sausages
Gravy
1 small onion, chopped
2 tablespoons all purpose flour
2 cups Chicken Giblet Stock
1/2 cup dry red wine
Red currant jelly

Steps:

  • For chicken:
  • Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.
  • Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375°F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180°F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.
  • For Gravy:
  • Pour off all but 3 tablespoons drippings from roasting pan. Finely chop chicken liver. Add liver and onion to drippings in roasting pan and sauté over medium heat until onion begins to turn golden, about 3 minutes. Sprinkle with flour and stir 2 minutes. Gradually stir in wine and remaining 1 cup Chicken Giblet Stock. Simmer until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
  • Garnish chicken with reserved bacon slices. Pass gravy and jelly separately.

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