Individual Stuffed Chicken Cordon Bleu Meatloaf Bacon Wrapped Recipes

Steps:

• Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with 2 slices of bacon and secure with toothpicks. , In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture; dip into flour to coat. Dip each again into egg mixture, then coat with crumbs. , Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear.

Steps:

• 1. Preheat oven to 350 degrees F. I used Sanderson Chicken Breast, & after removing the bone it weighed just over one pound each. Which is why they could easily be cut in half after baking to make 2 servings each piece if desired.
• 2. Remove Bone from chicken breast if they are not boneless. Add the panko bread crumbs to a large zip lock bag, then add garlic powder and paprika, shake and set aside till needed.
• 3. Place each breast between 2 sheets of plastic wrap and pound each breast with meat mallet until they are flat.
• 4. Breasts should look like this. Season chicken breast lightly on both the inside and out side with steak seasoning.
• 5. Now lay a slice of ham towards the outer edge of breast, and then top with a slice of Swiss cheese. Begin at outer edge of chicken breast, and roll towards other end of breast, tucking in the outer edges as much as possible to keep the cheese inside breast as it cooks. With seam side down carefully wrap two slices of bacon around breast to hold the seams in place. Sprinkle lightly with additional paprika if desired.
• 6. Repeat until all 4 breast are done.
• 7. Line a shallow baking pan with aluminum foil & Spray with non stick cooking spray. Now carefully place each breast on baking pan leaving space between each breast. Then spray each breast generously with butter flavored cooking spray, then top each breast with a generous amount of the bread crumbs dividing equally between the four breast. Then spray top of bread crumbs with additional cooking spray. Now place in preheated 350 degrees F. oven and bake for 50 to 60 minutes or until juices run clear.
• 8. Remove Breasts from baking pan to a serving platter, and garnish with fresh parsley and grape or cherry tomatoes if desired, or use garnishes of your choice. Serve and enjoy.

Steps:

• Mustard Sauce -- Simply mix the mustard and honey and set to the side.
• Meatloaf -- In a large bowl, add the onion, celery, garlic, eggs, steak sauce, worcestershire, parsley, Italian seasoning, pepper, and parmesan and mix well to combine.
• Bread Crumbs -- In a small pie plate or bowl, soak the bread slices in the milk for just 10-20 seconds and then squeeze out the liquid. Break up the bread in the bowl to add to the meatloaf mix. Stir well to combine.
• Chicken -- Add the ground chicken to the bowl and mix to combine once again. Don't over mix, it can become tough. It's done.
• Loafs -- First is to divide your meatloaf mix into 4 portions, for 4 loafs. Then layout a piece of wax paper or parchment paper and spray with non-stick spray (it will keep the meat from sticking), and then top it with enough mix for 1 of the loafs. Press down flat (like a small rectangle), it doesn't have to be perfect. Just not too thin because you are going to add the stuffing and then roll it.
• Once the meat it flat, spread 1/4 cup of the mustard/honey sauce on top of the meat. Make sure to leave a 1/2" border around the edges. Then top with 1/4 cup swiss cheese, followed by 1 ham slice, 1/3 cup of the parmesan, and 1/4 cup more swiss cheese. Stuffing is done.
• Form the Loaf -- Just roll up. I start at one of the long sides, and roll (just like rolling a buritto or sandwich roll). Once it is rolled, squeeze the ends together, so nothing leaks out, and slightly squeeze the whole roll so it is tightly sealed and form like a small loaf.
• Topping -- Place all the loafs on a baking sheet lined with parchment paper, or you could use foil. Both work great for easy clean up. Brush each loaf, the top and sides with 1/8 cup mustard sauce per each loaf. Top with the bacon slices, going horizontally across the loaf (not lengthwise). Four slices should fit nicely going across the top, and make sure the bacon hangs over the sides going down to the bottom, this will give it great flavor. Done.
• Bake -- 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy.
• Serve -- As I said, I love to put them on a big serving tray because they are so pretty, The bacon forms natural slices, so I cut 1 or 2 slices off of a couple of loafs as needed to show off the pretty rolled filling.
• Some mashed "spuds," or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
• Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
• Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

Steps:

• Saute bacon until done but not too crisp. Discard oil but save tidbits and very small amount of pan drippings.
• Butterfly chicken breast so the breast is now thinner but bigger.
• Place cheese and crumbled bacon slice in center of each chicken breast.
• Roll up chicken and place seam side down.
• Sprinkle breadcrumbs on top of breasts.
• Bake at 375F until breasts reach 170°F.
• In the bacon pan, add the can of soup and milk. Whisk to get up pan drippings. Heat until warm.
• Serve chicken with gravy on top or with the gravy on your starchy sidedish such as rice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
• Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
• Top chicken with sauce and serve.

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.

Steps:

• Chicken -- Now you can buy your chicken breasts scallopini and pounded for you, and pay a pretty price. Or you can just buy a "regular" chicken breast and put them between some saran wrap and pound away. I use a meat mallet, but use a rolling pin or a can of vegetables, brick, back of a frying pan or pot. Anything will work. Just pound thin.
• Stuff the chicken -- season well with salt, pepper and Italian seasoning. Then then lay a slice of the ham down and then some shredded gruyere or slices or swiss cheese. Either works just fine and then roll up. Wrap 2 slices of bacon around the chicken roll and secure with a tooth pick.
• In a oven proof saute pan melt the butter and olive oil and bring to a medium hight heat. Then add the chicken and saute on each side until lightly brown, and the bacon begins to get crisp. Then transfer the chicken to the oven to finish cooking at 400 for about 10-12 minutes is all. Just makes sure the bacon is crisp and done. It doesn't take long. Remove and transfer to a plate and cover. It will continue to cook.
• Sauce -- get everything ready. This is a quick sauce. Once the chicken comes out just transfer the pan back to the stove top. On medium heat, add the onion to the pan and cook just a minute. Add the wine, broth and let reduce just a minute or so. Reduce the heat and remove when you add the cream, mustard and seasoning and herbs. Return to the heat and just stir and let reduce just a bit on medium low and heat to combine all the ingredients and naturally thicken. It takes 3-4 minutes if that.
• Dinner is served -- chicken is done and sauce is perfect. Serve the chicken roll with the creamy mustard sauce. As I said, I love some wild rice or rice pilaf with the sauce and some green beans on the side, but use anything you enjoy.

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, combine the chicken bullion cubes, crushed up, the bread crumbs, (or I used 6 pieces of toast, crushed into crumbs) cumin, oregano, salt and pepper. Set aside.
• Cut boneless, skinless chicken breasts in half long ways leaving one side intact. Insert one slice of the sliced pre-cooked ham and one slice of Swiss cheese into center of each chicken breast.
• Beat the egg in a mixing bowl and coat each chicken breast. Then coat each one in the bread crumb mixture. Wrap two pieces of bacon around each chicken breast, not overlapping.
• Wrap each piece of chicken individually in a piece of aluminum foil loosely so that it can be opened on the top. Place all three in a 13 x 9 inches baking dish. Cook for 1 hour, 15 minutes. It may take less time (again, this was the first time doing this). At that point, turn oven to broil at 400 degrees. Open the tops of each of the chicken pieces and cook for 2-3 minutes to finish cooking the bacon.