Bacon Wrapped Stuffed Chicken Gluten Free Recipes

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STUFFED CHICKEN BREAST WRAPPED IN BACON



Stuffed Chicken Breast Wrapped in Bacon image

Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.

Provided by Ayms123

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

2 chicken breast fillets
1 (4 ounce) ball water-packed fresh mozzarella cheese, drained and sliced
2 cloves garlic, cut in half, divided
4 slices bacon
1 red onion, cut into wedges
1 tablespoon olive oil, or as needed
1 teaspoon chopped fresh rosemary

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
  • Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME



Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome image

These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you.

Provided by Kat R

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h6m

Yield 4

Number Of Ingredients 11

12 spears asparagus
1 (8 ounce) package shredded mozzarella cheese
4 skinless, boneless chicken thighs
4 extra-thick bacon slices
kitchen string
2 tablespoons butter, divided
2 jalapeno peppers - stemmed, seeded, and minced
3 tablespoons all-purpose flour
2 cups warm milk
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
  • Trim asparagus spears to extend 1 inch past each side of the thighs.
  • Place 1 cup of the mozzarella cheese into a bowl.
  • Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
  • Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
  • Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
  • Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
  • Cut strings from thighs and smother with sauce.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 13.9 g, Cholesterol 117.1 mg, Fat 27.3 g, Fiber 1.2 g, Protein 35.6 g, SaturatedFat 13.9 g, Sodium 1348.2 mg, Sugar 7.2 g

BACON WRAPPED STUFFED CHICKEN (GLUTEN FREE)



Bacon Wrapped Stuffed Chicken (Gluten Free) image

Great Entree with Dining for 2. This quick and easy recipe will be sure to when over your loved one. Juicy and full of Flavor in every bite. If Using Blue Cheese make sure it's Gluten Free. Most Blue Cheese is made with out Gluten now. But if your not sure Feta and Baby Swiss Cheese are Naturally Gluten Free and a great subsitute in this recipe. Enjoy!!!!............... from: Chef Travis W Holland

Provided by Chef Travis W Holla

Categories     Chicken Breast

Time 30m

Yield 2 entree portions, 2 serving(s)

Number Of Ingredients 8

2 chicken breasts, boneless-skinless (Free Range)
1/4 teaspoon black pepper
4 -5 ounces blue cheese, crumbles
1 1/2 cups spinach leaves, chopped
2 slices bacon (by Beeler's Gluten Free)
1/2 cup mushroom, sliced & sauteed
1/2 teaspoon garlic, minced
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 425 degrees F.
  • In a Medium Sauté Pan, place the Olive Oil and slightly heat up then add the Mushrooms in, then Minced Garlic. Cook for 3-4 min or until they lightly start to brown. Place Mushroom and Garlic in a Bowl and add in the Chopped Spinach. Fold Mixture together, and allow to cool.
  • Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a Pocket. Season the chicken with pepper. Combine the Blue cheese with the Spinach and Mushroom Mix and stuff the breasts. Then spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
  • By: Chef Travis W. Holland.

BACON WRAPPED STUFFED CHICKEN BREAST RECIPE



Bacon Wrapped Stuffed Chicken Breast Recipe image

This is an easy recipe when you want to spruce up your chicken. Adding the creamy filling and wrapping it in bacon adds so much flavor!

Provided by Becky Hardin

Categories     Main Course

Time 45m

Number Of Ingredients 9

3 boneless skinless chicken breasts
1 lb. center cut bacon
¼ cup bacon bits
4 oz cheddar cheese (grated)
8 oz cream cheese (softened)
½ cup sour cream
1 ounce ranch seasoning
2 tbsp heavy whipping cream
2 stalks Green onions (chopped)

Steps:

  • Place chicken breast on a sturdy work surface, or cutting board and top with a sheet of plastic wrap. Use a meat mallet to pound out chicken to ¼" thickness. Set chicken aside and discard plastic wrap.
  • In a medium mixing bowl, mix well to combine softened cream cheese, sour cream, cheddar cheese, ranch seasoning, bacon bits, and heavy whipping cream. Add a heaping scoop to one side of each chicken breast. Fold chicken over the cream cheese mixture and roll to the edge. Repeat with each chicken breast.
  • Lay out a sheet of plastic wrap over a cutting board or work surface. Place 4 strips of bacon side by side on the plastic wrap. Place a rolled chicken breast on the edge of the bacon. Roll to wrap the chicken with the bacon. Be sure that the ends of the bacon are on the bottom of the chicken breast. If need be, trim the bacon pieces. Use the plastic wrap to tighten, and twist the ends. This will help it to maintain its shape. Place in the fridge as the oven preheats (at least 5 minutes)
  • Preheat the oven to 425*
  • Remove plastic wrap from chicken. Place chicken breasts (with bacon seam side down) into an oven safe baking dish. Place on the center rack of the oven and bake for 30 minutes. Turn on the broiler and broil for 3-4 minutes to crisp the bacon.
  • Garnish with green onions and serve immediately. Enjoy!

Nutrition Facts : Calories 1062 kcal, Carbohydrate 8 g, Protein 23 g, Fat 104 g, SaturatedFat 45 g, TransFat 1 g, Cholesterol 186 mg, Sodium 964 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

STUFFED CHICKEN WRAPPED IN BACON SERVED WITH GRAVY



Stuffed Chicken Wrapped in Bacon Served With Gravy image

Make and share this Stuffed Chicken Wrapped in Bacon Served With Gravy recipe from Food.com.

Provided by The Flying Chef

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 chicken breasts
130 g herb stuffing mix (I use sage and onion)
1 teaspoon chicken stock (concentrated, cube, powder, paste etc..)
30 g butter
12 slices bacon

Steps:

  • Note: I couldn't get it to accept gravy amounts. I use bisto gray and I use 2-3 Tablespoons for a thicker gravy, But just prepare according to the brand you buy.
  • Pound chicken breasts with a meat mallet to flatten slightly (about 1/4 inch).
  • Add chicken stock and butter to cup and pour 1/2 cup of boiled water in, to dissolve. Prepare stuffing according to pack remembering to minus the 1/2 cup of water already added.
  • Divide stuffing equally among breasts fold breast over to cover and wrap 3 bacon slices around each breast to secure.
  • Lightly oil a baking dish and place breast inside. Bake in pre-heated oven at 180c for 35-45 Min's or until chicken is cooked through.
  • Make gravy and serve.
  • I serve mine with garlic buttered vegetables, buttery corn on the cob and chicken gravy.

Nutrition Facts : Calories 887, Fat 65.6, SaturatedFat 23, Cholesterol 177.2, Sodium 1436.8, Carbohydrate 25.5, Fiber 1, Sugar 2.7, Protein 45.5

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