Bacon Wrapped Chicken With Mushrooms Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
• Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
• In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
• Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Steps:

• Wrap the chicken breast fillets with 1-2 bacon rashers each.
• Heat a little oile in a non stick frying pan, and quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
• Place in an oven proof dish, that just holds them lying next to eachother (not too big).
• In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
• Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until chicken is no longer pink.
• Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let rest for 5 minutes.
• Serve with rice.

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into a 9 x 13 inch baking dish.
• Add chicken, skin down and sprinkle with half of the salt and garlic.
• Turn chicken over and sprinkle with the rest of the salt and garlic.
• Lay bacon on top of chicken.
• Sprinkle with mushrooms.
• Bake for 45-60 minutes or until chicken tests done.
• Remove chicken to platter and keep warm.
• Pour juices from dish into a small saucepan and whisk with cream over low heat til thick.
• Pour sauce over chicken.

Steps:

• Cook the bacon in a large skillet over medium-low heat until crisp.
• With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
• Add the chicken and brown over medium-high heat; transfer to the cooker.
• Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
• Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
• Cover and cook on low heat for 6 hours, or on high for 3 hours.
• Transfer the chicken, bacon, and vegetables to a platter; keep warm.
• Pour the sauce into a small saucepan.
• Combine the water and cornstarch; stir it into the sauce.
• Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
• Pour over the chicken.

Steps:

• Preheat oven to 350.
• Pour melted butter into a 9x13-in baking dish.
• Add chicken, skin side down, sprinkle with seasoning salt and garlic.
• Turn chicken over, season and lay bacon strips on top.
• (If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms.
• Bake in the preheated oven for 45-60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm.
• Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened.
• Pour sauce over chicken and serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast half with one bacon slice and place into a 13x9-inch baking dish. Top each breast with some of the mushrooms.
• Whisk celery soup and milk together in a bowl; pour over the bacon-wrapped chicken breasts. Cover dish with aluminum foil.
• Bake chicken in preheated oven for 35 minutes. Remove foil and continue baking until the bacon is browned and breasts are no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place the chicken breast on a plate and lightly season with white pepper.
• Wrap the chicken breast with two strips of bacon using toothpicks to hold bacon in place.
• Heat a skillet and lightly cover with oil.
• Add the chicken breasts and brown all sides of the bacon and finish cooking.
• Remove the cooked chicken pieces and keep warm.
• Add the butter to the same pan and melt; add the mushrooms and garlic.
• Saute for 3 minutes.
• Add the wine and cream, blending the mixture.
• Season with salt and pepper.
• Plate the bacon wrap chicken breast and serve with the mushroom wine sauce.