Bacon Wrapped Coca Cola Chicken Breasts Recipes

BACON-WRAPPED CHICKEN BREASTS

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.

BACON-WRAPPED CHICKEN IN THE OVEN

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.

EASY CHICKEN BREAST WRAPPED IN BACON

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.

BACON WRAPPED CHICKEN BREASTS

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.

BACON-WRAPPED COCA-COLA CHICKEN BREASTS

Steps:

• Place the chicken breasts in a shallow dish, and add the Coca-Cola, onion, and garlic. Cover, and refrigerate overnight.
• When you are ready to cook the chicken, preheat a smoker to 325˚F.
• Remove the chicken from the marinade and apply the rub liberally. Wrap each breast in 2 slices of the bacon, securing the slices with toothpicks. Place the breasts in an aluminum baking pan. Place the pan in the smoker and cook the breasts for 1 hour, or until their internal temperature reaches 165˚F.
• Remove the pan from the smoker and let the breasts rest, uncovered, in the pan for 15 minutes. Then slice the breasts and garnish them with any bacon that fell aside. My motto with this dish: Have a Coke and a breast, then smile.

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 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.