Chicken Bacon Watercress Baguettes Recipes

CHICKEN, BACON & WATERCRESS BAGUETTES

Steps:

• Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
• Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
• Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.

CHEESY CHICKEN BAGUETTE

Steps:

• In a 10" nonstick skillet, melt butter & crushed red pepper flakes(if using) over medium high heat and cook onions; uncovered stirring occasionally, 15 minutes or until onions are golden. (if desired add a bit of brn sugar & it will help the onions caramelize).
• Remove onions from skillet and keep warm.
• Sprinkle with garlic powder.
• In same skillet melt 1 tablespoon butter over medium-high heat and cook chicken 4 minutes or until chicken is throughly cooked, turning once.
• In same skillet, melt remaining butter over medium heat and brown mushrooms for about 6 minutes, till all water is absorbed.
• To serve, arrange chicken on 1/2 bread, then top with hot onions, mushrooms, cheese and bacon.
• Bake at 375ºF for 5 minutes or until cheese is melted.
• Top with remaining bread.
• To serve, cut in half.
• Sprinkle with thyme and, if desired, salt and ground black pepper, to taste.

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

BACON WRAPPED WATER CHESTNUTS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.

PEPPERED CHICKEN WITH WATERCRESS

Steps:

• Preheat oven to 356ºF.
• Chop a handful of watercress, then mix into the cheese.
• Make a finger-tip length cut into the thick end of the chicken, pushing the knife two-thirds of the way through the breast.
• Poke your fingers into the incision and loosen the chicken to create a hole.
• Stuff with the Boursin mix, then wrap tightly with bacon.
• Lift onto a baking tray and roast for 25 mins or until the chicken is cooked through and the bacon is golden.
• Meanwhile, boil the potatoes for 15 mins or until tender.
• Serve the chicken and potatoes together with some more watercress and any juices from the chicken spooned over.
• *PEPPERED CREAM CHEESE:.
• To make your own soft cream cheese with pepper, crush whole black peppercorns using a pestle and mortar, then blend with soft cheese, such as Philadelphia, goat's cheese or ricotta.*.

CHICKEN BACON TRIANGLES

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.

BACON WRAPPED WATER CHESTNUTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
• Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
• Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.