Birchstreetbaconchicken Recipes

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BACON-CHEESE TOPPED CHICKEN



Bacon-Cheese Topped Chicken image

Mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts that provide a flavorful dining experience with a just a little fuss. I get compliments whenever I serve them. They're one of my family's favorites. -Melanie Kennedy Battle Ground, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 14

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

Steps:

  • In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade., Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7-in. baking dish., In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken., Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

Nutrition Facts : Calories 789 calories, Fat 53g fat (23g saturated fat), Cholesterol 168mg cholesterol, Sodium 1523mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 45g protein.

BAKED RANCH CHICKEN



Baked Ranch Chicken image

So easy. Yet so flavorful. It's an instant classic.

Provided by Hidden Valley

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 3

4 boneless skinless chicken breasts
2 tablespoons melted butter or olive oil
2 teaspoons Hidden Valley® Original Ranch Seasoning & Salad Dressing Mix Shaker

Steps:

  • Preheat the oven to 425°F. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter or oil, drizzle over the seasoned chicken.
  • Place in the oven and bake for 18-20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

Nutrition Facts :

CHICKEN AND BISCUITS



Chicken and Biscuits image

Healthy Chicken and Biscuits Casserole. Easy and comforting! Creamy chicken and vegetable filling topped with fluffy biscuits, baked to golden perfection.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h20m

Number Of Ingredients 11

1 1/2 tablespoons extra-virgin olive oil (divided)
8 ounces sliced baby bella (cremini) mushrooms
1 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 cup all-purpose flour
2 1/2 cups milk (I used nonfat milk; unsweetened almond milk, 1%, 2%, or whole milk would all work well here)
2 cups cooked and shredded boneless, skinless chicken breasts* (about 8 ounces or 2 small breasts)
1 (16-ounce) bag frozen mixed vegetables (I used a blend of carrots, peas, and green beans)
1 tablespoon chopped fresh thyme
1 prepared Easy Drop Biscuits batter (leave the batter unbaked)

Steps:

  • Preheat the oven to 400 degrees F. Lightly coat an 8x10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.
  • Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.
  • Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.
  • Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
  • Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. Let cool a few minutes. Serve hot.

Nutrition Facts : ServingSize 1 (of 6), Calories 430 kcal, Carbohydrate 50 g, Protein 25 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 56 mg, Fiber 6 g, Sugar 9 g

GARLIC BUTTER BAKED CHICKEN BREAST



Garlic Butter Baked Chicken Breast image

Tender, juicy Garlic Butter Baked Chicken Breast, that's packed with flavour from the garlic butter sauce. It's totally a win win!

Provided by Olivia Ribas

Categories     dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 8

3 boneless skinless chicken breasts
kosher salt and freshly ground black pepper
1 teaspoon paprika
4 tbsp butter (melted)
1 teaspoon Italian seasoning
1 tablespoon fresh parsley (chopped)
2 cloves of garlic (minced)
1 tbsp. olive oil (extra virgin)

Steps:

  • Preheat oven to 400°F. Season chicken breast with salt, pepper, paprika and set aside.
  • In a small bowl mix together the butter, Italian seasoning, parsley, and garlic. Set aside.
  • In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It's about 1-2 minutes each side.
  • Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It's about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.
  • Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.

Nutrition Facts : ServingSize 1 /3, Calories 377 kcal, Carbohydrate 1 g, Protein 41 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 176 mg, Sodium 375 mg, UnsaturatedFat 11 g

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