Bacon Dripping Dandelions With Roasted Chicken Pomegranate Asiago Recipe 475

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CREAMY BAKED ASIAGO CHICKEN BREASTS



Creamy Baked Asiago Chicken Breasts image

Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 boneless, skinless chicken breasts
½ cup grated Asiago cheese
½ cup light mayonnaise
¼ cup low-fat plain Greek yogurt
¼ cup dry white wine
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g

BACON DRIPPING DANDELIONS WITH ROASTED CHICKEN POMEGRANATE & ASIAGO RECIPE - (4.7/5)



Bacon Dripping Dandelions with Roasted Chicken Pomegranate & Asiago Recipe - (4.7/5) image

Provided by AllysKitchen

Number Of Ingredients 15

1 store-bought deli rotisserie whole chicken
7 cups dandelion greens, washed well and chopped up (You can substitute another green like watercress, arugula, spinach, etc.)
1/4 cup bacon drippings
1/4 cup chicken broth (water will also work)
1 teaspoon sea salt
1 teaspoon ground pepper
1/2 teaspoon red chili flakes
2 tablespoons honey
1/2 lemon (juice and zest)
3-4 slices of ciabatta bread
2 tablespoons butter
1/2 cup feta, crumbled
1/2 cup asiago cheese, grated
1 cup fresh pomegranate seeds
1/4 cup extra virgin olive oil

Steps:

  • Preparing the Greens: In a large heavy skillet, melt the bacon drippings on medium high. Add the dandelion greens and toss with tongs. Add the chicken broth, salt, pepper, chili flakes, honey and blend well. Cover and let the greens cook on medium high about 15-20 minutes. Reduce heat to medium low and cook another 30 minutes (adding tads of water/chicken broth as needed to keep it from burning). Add lemon juice and zest and blend. Serve or let them steep covered on simmering heat to tenderize more. Preparing Balance of the Dish: Butter both sides of the ciabatta bread slices and on medium high heat, grill in a cast iron skillet to golden brown. Carve slices of chicken from the roasted chicken. On a dinner plate, put a slice of the the grilled bread, top with some of the crumbled feta, then some dandelion greens, then slices of chicken, asiago cheese, pomegranate seeds and a drizzle of olive oil.

MAPLE CARAMEL BACON CRACK RECIPE - (4.7/5)



Maple Caramel Bacon Crack Recipe - (4.7/5) image

Provided by Okcoja

Number Of Ingredients 4

1 lb. bacon
1 pkg Pillsbury crescent rolls
1/2 cup maple syrup
3/4 cup brown sugar

Steps:

  • 1.Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15x10) with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it's even. Prick the dough with a fork all over. Set aside. 2.Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it - whichever you prefer. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate. 3.Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar. 4.Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.

BACON ROASTED CHICKEN



Bacon Roasted Chicken image

My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken.

Provided by RioChick

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h30m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
1 (4 pound) whole chicken
salt and pepper to taste
1 teaspoon dried thyme
2 carrots, cut in chunks
paprika to taste
8 slices bacon
2 cups beef broth

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
  • Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
  • Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 2.4 g, Cholesterol 153.1 mg, Fat 32 g, Fiber 0.7 g, Protein 46.6 g, SaturatedFat 10.6 g, Sodium 713.3 mg, Sugar 1 g

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