Chicken Bacon Swiss Braid Recipes

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

Steps:

• Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
• Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
• Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.

Steps:

• On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
• Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
• Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
• Transfer to the refrigerator.
• Preheat oven to 400˚F (200˚C).
• On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
• Wrap the cut strip of bacon around the asparagus.
• Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
• Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
• Bake for 10 minutes.
• Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
• In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
• Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
• Enjoy!

Steps:

• Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° until golden brown, 20-25 minutes.

Steps:

• Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the bacon over a medium heat until it starts to get crispy.
• Preheat the oven to 350°F (180°C).
• Stir in the spring onions and cook for another minute or so.
• Add the cream cheese and cook until melted.
• Allow filling to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• Use 2 quart bowl, mix all ingredients well except for egg white and crescent rolls; stir by hand.
• Roll out crescent rolls onto cookie baking sheet; do not separate.
• Seal seams.
• Using a pizza cutter, cut crescents into strips (starting on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long).
• Spread chicken mixture down the center of the crescents.
• Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
• Repeat, alternating strips of dough to form a braid.
• Fold the bottom edges of the dough up at the ends of braid.
• Brush top of dough with a lightly beaten egg white, if desired.
• Bake 25-30 minutes or until golden brown; cover with foil when baking or crust becomes too brown.
• (Note: You can use 2 cans of the larger big and flaky crescent rolls (6 sections instead of eight) and make 2 smaller braids instead of one large braid (one can per braid) and it works fine. You use 1/2 of the chicken mixture for each braid).

Steps:

• Place a slice of swiss cheese on each chicken breast.
• Wrap each breast with a slice of bacon.
• Place them inside your slow cooker and set on low for 6-8 hours.
• *No liquid is necessary as the chicken will produce enough on it's own to keep from burning.