SMOKED BACON WRAPPED CHICKEN BREASTS
Make and share this Smoked Bacon Wrapped Chicken Breasts recipe from Food.com.
Provided by Papa D 1946-2012
Categories Chicken Breast
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brine:.
- Pour the water into a pitcher then add the salt.
- Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
- Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold.
- Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged.
- Preparing the Chicken Breasts:.
- After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub.
- Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
- Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
- Smoking the Chicken Breasts:.
- Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips.
- Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
- Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased.
- About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
- There done when a safe internal temperature of 165 degrees is reached.
Nutrition Facts : Calories 301.6, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 7175.6, Carbohydrate 13.5, Sugar 13.3, Protein 30.2
BACON-WRAPPED CHICKEN IN THE OVEN
Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.
Provided by Zachary Hensler
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g
BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS
I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too.
Provided by sugaree
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine, cayenne, garlic powder, paprika and pepper.
- Flatten chicken breasts to approx 1/4" thickness.
- Season both sides of chicken with the cayenne mixture.
- Place small piece (s) of cheese on chicken and roll up, pressing firmly.
- Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
- Bake in a 350 oven for 20 minutes.
BACON WRAPPED CHICKEN BREASTS STUFFED WITH PROSCIUTTO AND SMOKED
Grilling recipe that is sure to please. Juicy and the ingredients speak for themselves, no additional seasonings needed.
Provided by Chef 165grNosler
Categories Chicken Breast
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Get your charcoal going!
- Use a gallon freezer bag to pound out the skinless chicken breasts one at a time.
- Lay the chicken breast with the inside side up (meat is more porous), apply a layer of pesto, prosciutto, then thin sliced cheese.
- Start at narrowest end of breast and roll it up. Wrap with bacon (3-4 slices each). Be sure to use a little tension while wrapping and cover the seams and ends.
- Over direct heat on grill, do a quick sear on all four sides (3-4 minutes on each side for a grill at 375 degrees). The bacon fat will catch on fire if you leave your grill lid up so turn the breasts and close the lid immediately.
- Move them over to indirect heat, add your smoking wood (I used hickory and mesquite) and smoke for about 40 minutes (see second photo). With the smoke rolling, grill should be about 325 degrees. Internal temp of chicken-165 degrees.
- Finish off back over on the direct heat for a couple minutes on each side to crisp up the bacon. Let rest for 10 minutes and serve!
Nutrition Facts : Calories 852.4, Fat 62, SaturatedFat 21.1, Cholesterol 245, Sodium 1352, Carbohydrate 1.2, Sugar 0.2, Protein 68
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- Pour the water into a pitcher then add the salt, stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
- Put chicken in a deep glass container and pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold, let chicken soak for 2 hours flipping them over at the halfway mark.
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5/5 (3)Category Dinner, Main CourseCuisine AmericanCalories 349 per serving
- Preheat the oven to 375°F and have ready a rimmed baking sheet lined with nonstick aluminum foil. Combine the sugar and all of the spices in a small bowl and set it aside.
- Pat the chicken dry with paper towels. Then, on a work surface, drizzle them evenly with oil and rub all over until evenly coated. Season each chicken breast with 1 tablespoon of the brown sugar-spice mixture (totaling 4 tablespoons of seasoning) and rub/pat all over once more to adhere.
- Start at the tapered end of the chicken breast and begin tightly wrapping it with a slice of bacon, everso slightly overlapping as you loop it around, and adding a second slice of bacon as necessary.
- Transfer the chicken to the prepared pan and distribute the remaining brown sugar-spice across the top of them, and pat the adhere.
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- Boil all of the brining ingredients in a saucepan until the sugar and salt have fully dissolved. Let cool completely. (This step can be done up to a day ahead)
- Pour brine into a gallon bag, add chicken breasts and seal after removing most of the air. Place in the refrigerator for two hours, flipping once to ensure consistent brining.
- Remove chicken from brine and rinse off under running water to ensure the breast isn't overly salty on the exterior.
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