Bbq Bacon Wrapped Chicken With Cheddar Recipes

Steps:

• Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
• Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
• Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.

Steps:

• Pound chicken breasts to 1/2 inch thickness( you could make them thinner to speed up cooking).
• Mix milk and egg in a shallow dish or bowl.
• Pour flour onto a plate.
• Place both chicken breasts in egg/milk mixture,coating well.
• Then coat each piece of chicken with flour.( coating each side well).
• Place both pieces in pre-heated oiled skillet.
• Fry until golden brown in color, about 10 to 15 minutes,drain oil from skillet if needed.
• Coat both sides of fried chicken with barbecue sauce.
• Place 1/8 cup of shredded cheese on each chicken breast, top with equal amounts of bacon.
• Cover with lid until cheese is melted, about 5 minutes.

Steps:

• Preheat oven to 350.
• Add water to a baking dish (I just use a cookie sheet).
• Place onions in water.
• Wrap each chicken breast with a slice of bacon. Make sure ends of bacon are faced downwards when placed on cookie sheet.
• Once all chicken breasts are wrapped with bacon and placed on cookie sheet on top of onion slices, sprinkle the top of chicken with an even amount of each dry ingredient. Starting with salt, pepper, garlic powder, onion powder then paprika. Bake for 20 minutes.
• By this time, if the water is evaporated add a little more. Flip over and sprinke the tops of chicken breasts with all dry ingredients again. Cook for an additional 20 minutes. By this time, again, water should be gone. Add cheese to the top of each piece of chicken and bake for an additional 5 minutes or until cheese has melted. Enjoy!

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.

Steps:

• HEAT grill to medium-high heat.
• GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
• CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
• FILL bread slices with chicken, cheese and onions.
• Serving Suggestion: Serve with a fruit salad and assorted cut-up fresh vegetables.
• Substitute: Prepare using whole wheat hamburger buns.

Steps:

• Heat oven to 425°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cuts 1/2 inch apart on each chicken breast from top to almost bottom, forming pockets, being careful not to cut all the way through.
• Sprinkle barbecue seasoning all over chicken. Cut bacon slices into thirds to make 6 pieces. Cut Cheddar slices into fourths to make 12 pieces.
• Alternate placing cheese and bacon pieces into each slit in chicken. Add extra cheese or bacon to slits if there is any left.
• Bake uncovered about 15 minutes or until chicken is no longer pink. Let stand 5 minutes before serving.

Steps:

• Dip both sides of chicken in teriyaki sauce; place on a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 13-18 minutes or until a thermometer reads 170°. , Spread barbecue sauce over chicken; top with bacon and cheese. Return to the oven and bake for 3-5 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• In small bowl, stir together cream cheese and dressing mix.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
• Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
• Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

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.