Bacon Wrapped Chicken Breasts Recipes

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EASY CHICKEN BREAST WRAPPED IN BACON



Easy Chicken Breast Wrapped in Bacon image

Delicious chicken breasts wrapped in bacon and smothered with BBQ sauce and Cheddar cheese. It's baked to perfection without any fuss, and you only need 4 ingredients!

Provided by klf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 4

2 skinless, boneless chicken breast halves
4 slices bacon
1 (12 ounce) bottle barbecue sauce, or as needed
1 cup grated Cheddar cheese, or as needed

Steps:

  • Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
  • Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

Nutrition Facts : Calories 933.8 calories, Carbohydrate 68.8 g, Cholesterol 162 mg, Fat 54.5 g, Fiber 1.2 g, Protein 39.4 g, SaturatedFat 23 g, Sodium 2906.3 mg, Sugar 44.1 g

BACON-WRAPPED CHICKEN IN THE OVEN



Bacon-Wrapped Chicken in the Oven image

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

¼ cup brown sugar
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon onion powder
4 (4 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package bacon
1 tablespoon chopped fresh parsley

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

EASY BACON-WRAPPED CHICKEN BREASTS



Easy Bacon-Wrapped Chicken Breasts image

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

4 chicken breasts (about 1 lb)
4 slices gluten-free bacon (not thick cut)
1 tablespoon olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 cup honey
1/2 teaspoon sea salt flakes
1/4 teaspoon black pepper
2 tablespoons olive oil
8 cups packed mixed baby greens (kale, chard, spinach)

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 BREASTS



Bacon Wrapped Chicken Breasts image

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

4 -6 boneless skinless chicken breasts
4 ounces sliced cream cheese
chopped fresh chives
4 -8 slices bacon
1 (8 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
salt
toothpick

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

BACON AND BASIL-WRAPPED CHICKEN BREASTS



Bacon and Basil-Wrapped Chicken Breasts image

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

21 large basil leaves, washed well and spun dry
3 boneless skinless chicken breast halves (about 2 pounds total)
15 slices bacon (about 3/4 pound)
1 teaspoon black peppercorns, coarsely crushed

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-WRAPPED CHICKEN



Bacon-Wrapped Chicken image

Tender chicken gets a special treatment when spread with a creamy filling and wrapped with tasty bacon strips. This easy bacon-wrapped chicken recipe is frequently requested by my bunch. -MarlaKaye Skinner, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 5

6 boneless skinless chicken breast halves (6 ounces each)
1 carton (8 ounces) spreadable chive and onion cream cheese
1 tablespoon butter
1/2 teaspoon salt
6 bacon strips

Steps:

  • Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.

Nutrition Facts : Calories 414 calories, Fat 26g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 631mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein.

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