Chicken Breast Wrapped In Bacon With Mushroom Wine Sauce 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:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
• In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

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.

Steps:

• Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
• Preheat the oven to 375 degrees F (190 degrees C).
• Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
• Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

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.

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 the oven to 400 degrees F (200 degrees C).
• Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
• Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 325.
• CHICKEN: Pound the chicken breasts until flat.
• Put a slice of cream cheese and a few chopped chives in the middle of each and roll up.
• Wrap Each breast with a slice of bacon and secure with toothpicks.
• SAUCE: Combine the soup, Mayo, Milk, lemon juice, pepper, and salt(to taste).
• Mix all together until smooth.
• Place wrapped chicken breast pieces in a 9 x 13 baking dish (or glass pie pan if making half the recipe) and cover with the sauce mixture.
• Bake at 325 for one hour or until chicken is done.

Steps:

• Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
• Spread the flour on a large plate or in a baking dish.
• Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
• Remove all but 2 tablespoons of fat from the pan.
• Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
• Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
• Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
• Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
• Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

Steps:

• Pre-heat oven to 350°F.
• Wrap chicken breast in a slice or two of bacon depending on size of breast vs. size of bacon.
• Place wrapped chicken breast onto a non-stick oven safe baking sheet/dish.
• Cook until completely done, usually takes about an hour, hour and a half.
• When chicken breast lack about 20 mins from being done, you can start preparing the chipotle sauce.
• Combine chipotle peppers in adobo sauce, (you may only want to use a couple of them as these little guys can be quite potent, add to taste), with sour cream and milk, blend in the blender until there are little to no chunks left of the peppers.
• Once you have this blended together add to a small sauce pan and simmer on low to medium heat and add the 2 cube of chicken bullion for flavor.
• Add salt and pepper as desired.
• To Serve: Place chicken on plate and pour chipotle sauce on top. Also works greats as an appetizer at parties, cut chicken into small bite size pieces and serve sauce in a bowl.