CREAMY CHICKEN AND BACON POCKETS RECIPE
We grew up with these delicious Creamy Chicken and Bacon Pockets and now we make them for our families all the time!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
- Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
- Place about 2 teaspoons of cream cheese mixture onto each square.
- Press edges together until sealed.
- After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
- Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 89 kcal, Carbohydrate 1 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 108 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEESY CHICKEN AND BACON PULL-APARTS
Savory bacon, sharp Cheddar cheese and meaty popcorn chicken join forces for a powerful flavor combination stuffed in a golden-baked yeast roll.
Provided by Food Network
Categories appetizer
Time 1h2m
Yield 6 Servings
Number Of Ingredients 6
Steps:
- 1. Thaw frozen rolls according to package directions. 2. Prepare Tyson® Any'tizers® Snacks Popcorn Chicken according to package directions. Keep oven on set at 350°F 3. On a clean work surface lay out the thawed yeast rolls. 4. Press dough to flatten. Stuff each roll with 2 pieces of popcorn chicken. Evenly divide bacon, green onions and cheese. Stretch out the sides of each roll and overlap the filling to form a ball. 5. Place the 7 rolls, seam side down, in the bottom of the pan and top with 5 additional rolls seam side down. 6. Place the pan in the oven and bake 35-40 minutes, until the center is cooked thoroughly. 7. Carefully flip the pan on its side to remove the bread from the pan and place on a serving dish right side up. Serve with ranch dressing for dipping.
BACON AND CHICKEN PASTRY POCKETS
Make and share this Bacon and Chicken Pastry Pockets recipe from Food.com.
Provided by chelseywhitfield
Categories Chicken
Time 35m
Yield 32 squares, 6 serving(s)
Number Of Ingredients 8
Steps:
- Lay Pastry Puffs out to defrost while you are cooking chicken and bacon.
- Preheat your oven to 400 degrees.
- Warm cream cheese in the microwave for 30 seconds to soften it so it's easier to stir. Place the cream cheese into a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir well to combine thoroughly and set aside.
- Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each. Cut other pastry puff the same way making a total of 32 squares.
- Place about 2 teaspoons of cream cheese mixture onto each square.
- With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
- Press edges together and crimp with a fork to seal.
- After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
- Bake in preheated oven for 15 minutes or until puffed and golden brown.
- Cool 10 minutes before serving. Can also be served at room temperature.
BACON-CHICKEN SANDWICHES
Everyone likes this tasty chicken breast sandwich. Flattening the chicken breasts helps them cook faster, and the mango chutney and other toppings make them better than anything you could order in a restaurant. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.
Nutrition Facts : Calories 599 calories, Fat 25g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1345mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
BACON-ROASTED CHICKEN WITH POTATOES
Bacon-wrapped drumsticks and thighs with baby Dutch yellow potatoes, roasted with onions and herbs, a very delicious and simple dinner. We love dark meat, but you can use breasts if your prefer. My husband loves it.
Provided by Cindy Faulkner
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
- Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
- Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 24.6 g, Cholesterol 155.2 mg, Fat 27.7 g, Fiber 3.9 g, Protein 48.2 g, SaturatedFat 8 g, Sodium 973.7 mg, Sugar 2 g
ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY
Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper
Provided by Matthew Johnson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
- Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
- Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
- Add the pasta and chicken broth to the pot.
- Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
- When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
- Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
- Enjoy!
Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams
CALIFORNIA CHICKEN POCKETS
I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy.
Provided by Debby H
Categories Lunch/Snacks
Time 1h30m
Yield 8 pita halves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain broccoli.
- In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
- In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
- Refrigerate for at least 1 hour to blend.
- To serve, spoon approx 1/2 cup mixture into each pock bread half.
Nutrition Facts : Calories 544.7, Fat 25.2, SaturatedFat 5.7, Cholesterol 101, Sodium 620.5, Carbohydrate 57.5, Fiber 6.2, Sugar 4.2, Protein 23.3
SPICY CHICKEN & BACON PASTIES
These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
- Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
- Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.06 milligram of sodium
CHICKEN BACON RANCH POCKETS RECIPE BY TASTY
Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, mixed olive, shredded chicken breast, bacon, ranch dressing, shredded cheddar cheese, olive oil
Provided by Camille Bergerson
Categories Lunch
Yield 8 pockets
Number Of Ingredients 11
Steps:
- In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
- Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
- Turn out onto a lightly floured surface and knead for 3-5 minutes.
- Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
- Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
- Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
- Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
- Slice the dough in half through the center, lengthwise.
- Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
- Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
- Brush the tops with olive oil and sprinkle with remaining cheese.
- Bake for 15-20 minutes, or until light golden brown.
- Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
- To reheat, microwave for 45 seconds to 1 minute.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 43 grams, Fat 28 grams, Fiber 1 gram, Protein 22 grams, Sugar 1 gram
BACON-CHEDDAR CHICKEN AND POTATOES
Find a dish the whole family will love when you make Bacon-Cheddar Chicken and Potatoes. Top this easy cheesy chicken and potatoes dish with fresh chopped parsley for the perfect finishing touch after baking.
Provided by My Food and Family
Categories Home
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
- Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
- Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 130 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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