STUFFED AND WRAPPED CHICKEN BREAST
I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.
Provided by Shana Miller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
- Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 3.7 g, Cholesterol 134.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 12.7 g, Sodium 1195.7 mg, Sugar 1 g
STUFFED CHICKEN BREAST WRAPPED IN BACON
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
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
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
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
GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON
Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!
Provided by witchywoman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
- Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).
Nutrition Facts : Calories 336.7 calories, Carbohydrate 2.8 g, Cholesterol 112.7 mg, Fat 18.1 g, Fiber 0.2 g, Protein 37.8 g, SaturatedFat 7.3 g, Sodium 885.8 mg, Sugar 0.4 g
STUFFED CHICKEN WRAPPED IN BACON SERVED WITH GRAVY
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
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
CHICKEN.....CHICKEN BREAST STUFFED AND WRAPPED WITH BACON
This can be wrapped with all different types of bacon. You can use smoked,cajun-style, hickory smoked,garlic bacon,honey maple bacon even jalapeno bacon.The bacon adds a great taste no matter which you choose.
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. In a skillet over medium heat,warm the oil.Fry the sausage until lightly browned.Add celery,onion,pepper,garlic,corn and cajun seasoning. Saute' until vegetables are tender,about 8-10 minutes.Season with salt and pepper and remove from heat,mix in the scallion.Set aside to cool.
- Season chicken on both sides with salt,pepper and cajun seasoning.Lay the breast flat and place 1/3 cup of sausage mixture across the middle of each breast.Fold over one end of the chicken breast and roll tightly.Starting from one end of the roll,wrap bacon firmly around the chicken,overlapping the slice of bacon.
- Secure with a toothpick across the roll.Place the pan over medium to medium high heat. Brown the chicken rolls for about 3 minutes per side.Transfer to a baking pan and bake for 20 minutes.
- Cover with foil for 10 minutes to let the meat rest. Serve.
Nutrition Facts : Calories 477.4, Fat 31.5, SaturatedFat 10.4, Cholesterol 87.3, Sodium 995.8, Carbohydrate 19.1, Fiber 2.2, Sugar 3.3, Protein 30.3
STUFFED SUN-DRIED TOMATO AND ONION CHICKEN WRAPPED IN BACON
This is one of my boyfriend's wonderful recipes, it never fails to impress! Note: not all of the bacon will be used.
Provided by cheddar
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the chicken without drying and pound flat.
- Chop the sun dried tomatoes (removed from oil) and green onions, then mix by hand with cream cheese in a bowl.
- Put enough of the cheese mixture inside the chicken so that it is full but can still be rolled closed.
- Roll the chicken, and then wrap slices of bacon around the chicken making sure the stuffed chicken is completely covered. Secure the bacon with toothpicks.
- Place on wire rack in baking pan.
- Bake at 350 until bacon is crisp, approximately 30-40 minutes.
Nutrition Facts : Calories 1564.4, Fat 113.4, SaturatedFat 41.3, Cholesterol 367.4, Sodium 2717.5, Carbohydrate 10.2, Fiber 1.5, Sugar 0.7, Protein 119.3
BACON WRAPPED JAMBALAYA STUFFED CHICKEN
Found this recipe in April/2008 EveryDay with Rachael Ray Magazine. Posting for safe keeping! I've always got left over cornbread!
Provided by katie in the UP
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook the bacon over med heat turning often, until half cooked approx 3 minutes.
- Transfer to a paper towel lined dish.
- Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes.
- Stir in the shrimp and cook approx 2 minutes until shrimp is opaque.
- Stir in the cornbread; season with salt and pepper.
- Cut a 2 inch wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket.
- Fill each with one quarter of the stuffing; press the opening to seal.
- Place 2 strips of bacon on a work surface.
- Lay chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
- Wipe out the skillet and heat over med heat.
- Add the wrapped chicken and cook for 3 minutes.
- Turn the chicken, cover the pan with a lid and cook, turning once or twice, until th bacon is crisp and the chicken is cooked through -- approx 5 minutes.
Nutrition Facts : Calories 385.8, Fat 22.5, SaturatedFat 7.3, Cholesterol 144.5, Sodium 507.5, Carbohydrate 4.5, Fiber 0.8, Sugar 2, Protein 39
CREAMY STUFFED CHICKEN WRAPPED IN APPLEWOOD SMOKED BACON #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This creamy delight is sure to please everyone in the family. It is easy to adjust the filling to match whatever you have in your fridge. You can change the cheese or veggies inside to totally change the flavor.
Provided by uncchar_12982627
Categories One Dish Meal
Time 40m
Yield 2 Rolls, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375°F.
- 2. Butterfly the chicken breast and place them between two sheets of plastic wrap and flatten with a meat mallet.
- 3. Season the chicken on both sides, with the packet of Hidden Valley Ranch Seasoning.
- 4. In a small bowl mix together the shallots, chives, and cream cheese.
- 5. Spread the mixture on top of the chicken and top with spinach.
- 6. Lay half of the bacon out next to each other in the style of a fence.
- 7. Place a chicken breast on top and fold each side up and fasten together with toothpicks.
- 8. Repeat with the other chicken breast.
- 9. Roast the Chicken for 30 minutes, until internal temperature reaches 165°F.
- 10. Turn on broiler to crisp-up the bacon.
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