Baconwrappedgrilledchickensandwich Recipes

BACON-WRAPPED CHICKEN SANDWICH

Steps:

• Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
• Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
• Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
• Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
• To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

BBQ BACON-WRAPPED CHICKEN

Steps:

• Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
• Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
• Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.

GRILLED BACON-WRAPPED CHICKEN TENDERS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
• Mix together honey and water in a small bowl. Set aside.
• Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking.
• Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.

GRILLED BACON-WRAPPED CHICKEN

Steps:

• Combine teriyaki sauce, wine and garlic in glass pie dish. Add chicken and turn to coat. Cover and refrigerate 3 hours, turning chicken occasionally.
• Prepare barbeque (medium-high heat) or preheat broiler. Remove chicken from marinade. Wrap each chicken piece with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is firm to touch and just cooked through, and bacon is crisp, turning occasionally, about 15 minutes. Transfer chicken to platter.

LOADED GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken with a meat mallet to flatten slightly; sprinkle both sides with dressing mix. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Place cheese on chicken; grill, covered, 1-2 minutes longer or until cheese is melted. Meanwhile, grill rolls, cut side down, 1-2 minutes or until toasted., Mix mayonnaise and mustard; spread on roll tops. Layer roll bottoms with chicken, bacon, tomato, avocado and coleslaw. Replace tops.

BBQ BACON PULLED CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

GRILLED BACON WRAPPED CHICKEN

Steps:

• In a baggy, put both the bacon and the chicken breast in the teryoki sauce marinade. Use enough marinade to cover your both your chicken breast and bacon.
• Allow the the chicken and bacon to marinade for about 4 hours in the fridge.
• Remove chicken and bacon from baggy and place in dish. Salt and pepper the chicken to taste.
• Wrap your bacon around the chicken.
• Place on grill that is at about 400 Degrees, turning over every so often til the chicken reaches around 170 Degrees inside. Keeping lid closed for the most part.
• Goes great with Grilled pineapple! They compliment each other well.

BACON WRAPPED GRILLED CHICKEN SANDWICH

Steps:

• Marinate breast halves in lemon, lime juice, pepper and garlic salt unrefrigerated for about 1/2 hour.
• Wrap chicken with two pieces of bacon, using toothpicks to hold bacon. Place breast halves on a hot grill and grill until chicken is done, turning frequently. When chicken is near done, place avocado slices on top of chicken then top with Swiss cheese. Grill just until cheese is melted. Remove chicken from grill and place on Texas toast or buns with toppings of choice.

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.