Bacon Wrapped Rosemary Garlic Chicken With Lemon Recipes

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BACON-WRAPPED ROSEMARY CHICKEN



Bacon-Wrapped Rosemary Chicken image

Discovered this recipe years ago and is a family favorite. It is a great recipe for beginning cooks because it is very easy with tasty results! For a variation, try other herbs rather than rosemary such as sage, tarragon or thyme.

Provided by SharleneW

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 lbs boneless skinless chicken breasts
salt
fresh ground pepper
1 1/2 teaspoons dried rosemary
1/2-1 lb sliced bacon

Steps:

  • Heat the oven to 425°F.
  • Cut chicken breasts into 4-6 ounce pieces.
  • Sprinkle the chicken with salt and pepper.
  • Wrap a slice of bacon around each piece of chicken and place in baking dish.
  • Sprinkle with rosemary.
  • Roast for 15 minutes at 425°F.
  • Reduce heat to 375°F and continue roasting until done. It won't take long--be careful not to over cook chicken (chicken is done when juices run clear when pierced).

BACON & ROSEMARY CHICKEN



Bacon & Rosemary Chicken image

Simple ingredients add up to simply fantastic flavor in this chicken bacon recipe that everyone will rave about. It's likely to become a new family favorite at your house. -Yvonne Starlin, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
5 bacon strips, chopped
1 tablespoon butter
4 garlic cloves, thinly sliced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
2 tablespoons lemon juice

Steps:

  • Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.

Nutrition Facts : Calories 304 calories, Fat 16g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 719mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein.

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON



Garlic Roast Chicken with Rosemary and Lemon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Steps:

  • Preheat oven to 450 degrees F.
  • Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

CHICKEN BREASTS WITH BACON, ROSEMARY, AND LEMON RECIPE - (4.5/5)



Chicken Breasts with Bacon, Rosemary, and Lemon Recipe - (4.5/5) image

Provided by mytastytreasures

Number Of Ingredients 11

5 slices bacon, chopped
1/4 cup unbleached flour
4 boneless, skinless chicken breasts
(6 to 8 oz each)
Salt and Pepper
1 tablespoon butter
4 garlic cloves, sliced thin
1 tablespoon chopped fresh rosemary
1/8 teaspoon red pepper flakes
1 cup low sodium chicken broth
2 tablespoons fresh lemon juice

Steps:

  • 1. Fry bacon in a large skillet over medium high heat until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel lined plate. Spoon off all but 2 tablespoons of bacon fat. 2. Meanwhile, place the flour in a shallow dish. Season chicken breasts with salt and pepper. Dredge the chicken in the flour, shaking off excess. Melt the butter with the reserved bacon fat in the skillet over high heat. When the foaming subsides, reduce the heat to medium-high and cook the chicken till browned on both sides and the thickest part of the chicken registers 160. 3 to 5 minutes per side. Transfer the chicken to a plate(leave fat in pan) and tent with foil. 3. Reduce the heat to medium and add the garlic, rosemary, and pepper flakes. Cook until the garlic is browed about 2 minutes. Stir in the broth and lemon juice and simmer, scraping up the browned bits, until slightly thickened about 4 minutes. 4. Return the chicken and bacon to the pan and simmer, turning the chicken once or twice, until the sauce is thick and glossy, 2 to 3 minutes. SEason with salt and pepper to taste and serve.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

CHICKEN CUTLETS WITH BACON, ROSEMARY AND LEMON



Chicken Cutlets With Bacon, Rosemary and Lemon image

Make and share this Chicken Cutlets With Bacon, Rosemary and Lemon recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 slices bacon, chopped
1/4 cup all-purpose flour
4 boneless skinless chicken breasts, trimmed
salt & fresh ground pepper
1 tablespoon unsalted butter
4 garlic cloves, sliced thin
1 tablespoon fresh rosemary, chopped
1 7/8 teaspoons red pepper flakes
1 cup low sodium chicken broth
2 tablespoons lemon juice

Steps:

  • Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.
  • Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil.
  • Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes.
  • Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately.

Nutrition Facts : Calories 253.2, Fat 11.1, SaturatedFat 4.2, Cholesterol 90, Sodium 239.7, Carbohydrate 8.8, Fiber 0.6, Sugar 0.4, Protein 28.6

BACON-GARLIC CHICKEN



Bacon-Garlic Chicken image

Help yourself to my wonderful Italian stovetop chicken. It can be thrown together in minutes but tastes like you made a big fuss. -Yvonne Starlin, Westmoreland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 bacon strips, chopped
1 tablespoon butter
4 garlic cloves, thinly sliced
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon lemon juice

Steps:

  • Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess. , In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings., In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes., Return chicken and bacon to pan; heat through, turning chicken a few times to coat.

Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 488mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

GRILLED CHICKEN WITH ROSEMARY AND BACON



Grilled Chicken with Rosemary and Bacon image

This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.

Provided by Skoo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 26m

Yield 4

Number Of Ingredients 5

4 teaspoons garlic powder
4 skinless, boneless chicken breast halves
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
  • Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g

BACON-WRAPPED ROSEMARY GARLIC CHICKEN WITH LEMON



Bacon-Wrapped Rosemary Garlic Chicken with Lemon image

Number Of Ingredients 6

1 chicken breast
4 slices turkey bacon (or thinly sliced deli ham will work too)
1 lemon zest
1 clove garlic, grated
2 sprigs fresh rosemary, finely chopped
1/3 cup white wine (I personally think its best with wine, but you can use water or low sodium chicken broth as an alternative)

Steps:

  • Slice chicken breast lengthwise so you create 2 cutlets
  • Cover each piece of chicken with a sheet of cling wrap and pound with a mallet until very thin (the cling wrap prevents chicken junk from flying everywhere and tearing up the chicken meat itself- basically less mess all around)
  • In a small bowl, combine lemon zest, rosemary, and grated garlic (this will be sort of pasty because the grate garlic makes things sticky)
  • On one side of each chicken cutlet, spread ½ the rosemary, garlic, lemon paste
  • Roll up each cutlet and wrap with 2 pieces of turkey bacon or ham. Secure with toothpicks
  • Season outside of chicken roll up with black pepper (and ½ tsp salt, optional, just to bring out chicken flavor a little)
  • Heat 1 tsp EVOO in a skillet over medium heat. Brown chicken on each side
  • Once browned, add wine to pan. Shake the pan a little while you are adding the wine and for about 30 seconds afterward.
  • Allow to simmer about 10 minutes until chicken is cooked through
  • Serve alongside your favorite steamed vegetables

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