BACON-WRAPPED CHICKEN IN THE OVEN
Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.
Provided by Zachary Hensler
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
BACON-WRAPPED CHICKEN
I found this online at Taste of Home. I was looking for something that would kick up a chicken dinner a notch and my DH and I thought this fit the bill. The recipe calls for spreadable chive and onion cream cheese. I used a portion of a softened brick of cream cheese and added parsley and minced onion. I would recommend the spreadable one instead. Even softened - it still was hard to spread. Very tasty though!
Provided by Chef on the coast
Categories Chicken
Time 1h10m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 4
Steps:
- Flatten chicken to 1/2 inch thickness.
- Spread 3 TBSP cream cheese over each chicken breast.
- Sprinkle with salt if desired. Roll chicken breasts up.
- Wrap each with bacon strip.
- Place seam side down in a greased 13x9 inch baking pan. Bake uncovered, at 400 degrees for 35-40 minutes, or until juices run clear.
- Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Nutrition Facts : Calories 365.5, Fat 24.9, SaturatedFat 12.1, Cholesterol 125.4, Sodium 377.4, Carbohydrate 1.2, Sugar 0.1, Protein 32.7
BACON-WRAPPED CHICKEN DRUMSTICKS
BBC Saturday Kitchen presenter James Martin gives a family favourite the chef treatment - perfect for picnics
Provided by James Martin
Categories Main course
Time 1h
Yield Serves 6-12
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the lemon juice and garlic with some seasoning. Prick the chicken several times with a sharp knife and drizzle with half the garlicky lemon juice. Wrap each one in a rasher of bacon and put in a single layer in a roasting tin. Drizzle on the remaining lemon juice.
- Cook for 45-50 mins until the chicken is cooked through and the bacon is starting to crisp up. Flash under a hot grill if you like your bacon really crisp.
- Eat warm or allow to cool, then chill until you're ready to pack up in an airtight container. Eat with crusty bread and some extra lemon squeezed over the chicken, if you like.
Nutrition Facts : Calories 286 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Protein 34 grams protein, Sodium 1.45 milligram of sodium
BACON-WRAPPED CHICKEN
Tender chicken gets a special treatment when spread with a creamy filling and wrapped with tasty bacon strips. This easy bacon-wrapped chicken recipe is frequently requested by my bunch. -MarlaKaye Skinner, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.
Nutrition Facts : Calories 414 calories, Fat 26g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 631mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein.
BACON WRAPPED CHICKEN (OAMC)
This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!
Provided by TishT
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/2" thickness.
- Spread 3 tablespoons cream cheese over each chicken piece.
- Dot with butter and sprinkle with salt; roll up.
- Wrap each with a bacon strip.
- Place, seam side down, in a greased pan.
- Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
- Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
- If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
- To cook from frozen state, thaw before cooking and follow directions above.
Nutrition Facts : Calories 317.6, Fat 21.5, SaturatedFat 10.4, Cholesterol 127.7, Sodium 342, Carbohydrate 1.6, Sugar 1.2, Protein 28.2
BACON-WRAPPED CHICKEN BREASTS
Boneless skinless chicken breasts stay moist and flavorful when wrapped in bacon and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even more flavor from the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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.
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- Remove the cast iron from the pan and place each of the bacon wrapped chicken thighs into the pan. Sprinkle with the brown sugar and place back in the oven. Bake for 30 minutes or until the internal temperature of the chicken reaches 165 degrees
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