Chicken Breasts With Bacon Recipes

CHICKEN WITH BACON CHEESE TOPPING

Steps:

• Heat oven to 350°F. Cook bacon in 12-inch skillet over medium-high heat, turning occasionally, 4-6 minutes or until crisp. Crumble bacon; set aside.
• Add butter to same skillet. Place chicken breasts in skillet. Cook over medium-high heat, turning once, 6-10 minutes or until chicken is no longer pink. Remove from skillet; place into ungreased 11x7-inch baking dish.
• Place onion and garlic in same skillet. Cook over medium-high heat 1-2 minutes or until onion is softened. Stir in bacon.
• Spoon onion mixture over chicken breasts; sprinkle with pepper. Top with parsley and cheese. Bake 10-15 minutes or until cheese is melted.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

CREAMY BACON CHICKEN

Steps:

• Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
• Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
• Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
• Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

CAPRESE CHICKEN WITH BACON

Steps:

• Preheat oven to 400°. Place bacon in an ungreased 15x10x1-in. baking pan. Bake until partially cooked but not crisp, 8-10 minutes. Remove to paper towels to drain., Place chicken in an ungreased 13x9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in 2 bacon strips, arranging bacon in a crisscross., Bake, uncovered, until a thermometer reads 165°, 15-20 minutes. Top with cheese; bake until melted, 1 minute longer.

STUFFED CHICKEN WRAPPED IN BACON

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet - be careful not to cut all the way through the chicken breast.
• Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside.
• Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes.
• In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper.
• Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened.
• Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes.

BAKED CHICKEN WITH BACON AND PEPPER JACK CHEESE

Steps:

• Gather the ingredients.
• Grease a baking dish and set aside. Heat the oven to 375 F.
• Fry or bake the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
• Pat the chicken dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
• In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
• Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165 F on an instant-read thermometer .
• Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
• Bake the chicken for about 5 to 6 minutes, until cheese is melted.
• Sprinkle with cilantro just before serving, if desired.
• Serve and enjoy.

BACON WRAPPED STUFFED CHICKEN BREAST RECIPE

Steps:

• Place chicken breast on a sturdy work surface, or cutting board and top with a sheet of plastic wrap. Use a meat mallet to pound out chicken to ¼" thickness. Set chicken aside and discard plastic wrap.
• In a medium mixing bowl, mix well to combine softened cream cheese, sour cream, cheddar cheese, ranch seasoning, bacon bits, and heavy whipping cream. Add a heaping scoop to one side of each chicken breast. Fold chicken over the cream cheese mixture and roll to the edge. Repeat with each chicken breast.
• Lay out a sheet of plastic wrap over a cutting board or work surface. Place 4 strips of bacon side by side on the plastic wrap. Place a rolled chicken breast on the edge of the bacon. Roll to wrap the chicken with the bacon. Be sure that the ends of the bacon are on the bottom of the chicken breast. If need be, trim the bacon pieces. Use the plastic wrap to tighten, and twist the ends. This will help it to maintain its shape. Place in the fridge as the oven preheats (at least 5 minutes)
• Preheat the oven to 425*
• Remove plastic wrap from chicken. Place chicken breasts (with bacon seam side down) into an oven safe baking dish. Place on the center rack of the oven and bake for 30 minutes. Turn on the broiler and broil for 3-4 minutes to crisp the bacon.
• Garnish with green onions and serve immediately. Enjoy!