Spicy Chicken Bacon Flatbread Recipe By Tasty

SPICY CHICKEN BACON FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
• Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
• In a small bowl, mix the diced chicken with the Frank's RedHot® until well coated.
• Top the dough with the white cheddar cheese, Frank's RedHot® chicken, and bacon.
• Bake the flatbread for 10-15 minutes, or until the crust is golden brown.
• Top the flat bread with the blue cheese and scallions. Cut into 8 slices, then serve.
• Enjoy!

SPICY CHICKEN & BACON PASTIES

Steps:

• Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
• Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
• Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

SPICY CHICKEN AND BACON MAC

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

SPICY CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

MIDDLE EASTERN CHICKEN FLATBREADS

Steps:

• For the dough: Whisk together the flour, yeast and 2 teaspoons salt in a large bowl. Combine 2 1/4 cups lukewarm water and the oil in a second large bowl. Add the water mixture to the flour mixture, and combine them with your hands until the dough comes together into a rough and shaggy ball.
• Knead the dough on a flour-dusted work surface until smooth and elastic, about 5 minutes. Clean 1 of the large bowls, and lightly coat it with oil. Place the kneaded dough in the bowl, brush it with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
• Position an oven rack in the bottom position of the oven, and put a pizza stone or baking sheet on it. Preheat the oven to 450 degrees F.
• Transfer the dough to the work surface, and punch it down. Cut it into 12 even pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let rest for 20 minutes. (To make ahead, after shaping the dough into balls, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.)
• Working with a few balls at a time, roll each out into a thin round (about 1/8 inch thick), flouring the work surface and rolling pin as needed. Sprinkle a pizza peel or wooden cutting board with semolina or cornmeal, and put 1 or 2 pieces of rolled dough on top. Shake the peel back and forth to make sure the dough rounds are not sticking, then slide them onto the hot pizza stone and bake until they puff up and are just golden on the bottom but still soft and pliable, about 3 minutes. Remove the dough with tongs, press any bubbles down and let cool. Repeat with the remaining balls of dough. (The parbaked flatbreads can be topped and baked at this point or cooled, stacked, wrapped and refrigerated for up to 2 days or frozen for up to 2 months.)
• For the topping: While the flatbreads bake, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the tomato paste, and stir for 1 minute (add a splash of water if the mixture sticks). Add the remaining 4 tablespoons oil, the chicken, cumin, 1 1/2 teaspoons salt, cinnamon, red pepper flakes and allspice, and continue cooking, breaking up the meat, until cooked through, about 5 minutes more. Stir in the tomatoes, and cook for 1 minute. Remove the skillet from the heat, and stir in the yogurt, lemon juice and parsley . Let cool completely. (The topping can be made a day ahead and refrigerated.)
• For the sauce: Whisk together the yogurt, 3 tablespoons water and a large pinch of salt in a small bowl.
• To assemble, bake and serve: Brush each parbaked flatbread generously with oil, and top with about 1/4 cup of the topping. Bake them, 1 or 2 at a time, on the hot pizza stone until the bottoms are golden and crispy, about 5 minutes, rotating the flatbreads 180 degrees halfway through so they cook evenly. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve.
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SPICY SWEET CHICKEN BACON BITES

Steps:

• Preheat oven to 350°. Cut bacon strips crosswise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Wrap a bacon piece around each chicken piece; secure with a toothpick. In a shallow bowl, mix brown sugar and seasonings. Add wrapped chicken, a few pieces at a time, and toss to coat., Place on 15x10x1-in. baking pans. Bake 10-12 minutes or until bacon is crisp and chicken is no longer pink. Serve with salad dressing and barbecue sauce.

SPICY JALAPEñO & BACON FLATBREAD

Steps:

• Heat oven to 425ºF.
• Pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. Bake 10 min.
• Spread crust with cream cheese spread; top with remaining ingredients.
• Bake 10 to 12 min. or until shredded cheese is melted and edge of crust is golden brown.