Smothered Smothered Creamy Green Chile Bacon Chicken Recipes

SMOTHERED SMOTHERED CREAMY GREEN CHILE BACON CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Carefully slice chicken in half to make a pocket so you can stuff it. Don't cut all the way through. You just want to make a good sliced flap for stuffing.
• Place chicken breasts in a 9x13 pan.
• In a small bowl, combine cream cheese, bacon, jalapeños and salt. Stir to evenly combine.
• Divide filling into 5-6 equal parts (depending on how many chicken breasts you are making) and stuff the chicken breasts equally, placing back into the 9x13 pan.
• Cover 9x13 with foil and bake at 350 degrees F for about 50 minutes or until cooked through.
• While chicken is cooking, make sauce. To make sauce melt butter in a large sauce pan. Once melted add flour and stir for a minute or two to make a roux. Once roux has been made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency. Remove from heat and add garlic salt, onion powder and green chiles. Set aside until chicken has been cooked through.
• After chicken has cooked for 50 minutes and is cooked through, remove foil. Cover chicken with sauce. Sprinkle evenly with cheese and bacon and place back in oven and cook additional 5 minutes or until cheese is melted.

SMOTHERED BACON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
• In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

SMOTHERED CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and lemon-pepper.
• Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
• Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
• Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.