GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
BARBEQUE BACON CHICKEN BAKE
Easy-to-make chicken with a little variation. Great on the grill but just as good baked in the oven when you can't grill out.
Provided by Rach
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
- Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 17.3 g, Cholesterol 78.6 mg, Fat 10.1 g, Fiber 0.3 g, Protein 28.8 g, SaturatedFat 3.2 g, Sodium 994 mg, Sugar 12.2 g
DOUBLE BARBECUE BACON-WRAPPED GRILLED CHICKEN
Mouthwatering and moist, this grilled chicken gets flavor from bacon and two kinds of barbecue sauce, one tangy, the other creamy with a kick.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small bowl, stir together white barbecue sauce ingredients; cover and refrigerate until serving time.
- Wrap each chicken breast with 2 slices bacon, stretching bacon to cover as much of the breast as possible; secure ends of bacon to chicken with toothpicks. Sprinkle both sides with barbecue seasoning.
- Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Brush with 2 tablespoons of the barbecue sauce. Cook 5 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Turn chicken; brush with remaining barbecue sauce. Serve chicken topped with white barbecue sauce.
Nutrition Facts : Calories 350, Carbohydrate 7 g, Cholesterol 95 mg, Fiber 0 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 0 g
GRILLED BACON-WRAPPED CHICKEN
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it all indoors. Can be prepared in 45 minutes or less, but requires additional unattended time.
Categories Chicken Broil Marinate Backyard BBQ Bacon White Wine Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Combine teriyaki sauce, wine and garlic in glass pie dish. Add chicken and turn to coat. Cover and refrigerate 3 hours, turning chicken occasionally.
- Prepare barbeque (medium-high heat) or preheat broiler. Remove chicken from marinade. Wrap each chicken piece with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is firm to touch and just cooked through, and bacon is crisp, turning occasionally, about 15 minutes. Transfer chicken to platter.
BACON-WRAPPED CHICKEN ON THE BARBECUE
Enjoy Bacon-Wrapped Chicken on the Barbecue as your entrée tonight. Bacon always makes everything taste that much better.
Provided by My Food and Family
Categories Home
Time 30m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Place bacon, in batches if necessary, in single layer on paper towel-covered microwaveable plate; cover with additional paper towel. Microwave on HIGH 2 min. or until almost done. (Do not cook until crisp.) Cool slightly.
- Wrap bacon around chicken breasts; secure with wooden toothpicks. Place on rimmed baking sheet; brush with barbecue sauce.
- Bake 25 min. or until chicken is done (165ºF) and bacon is crisp. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; return to boil. Cover; simmer on low heat 5 min. Remove from heat. Let stand, covered, 5 min.
- Fluff rice with fork. Serve with chicken.
Nutrition Facts : Calories 380, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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