BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!
Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 190C/375F/Gas 5.
- Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
- Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
- Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
- Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
- Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
- Gently lift them into the oiled oven dish.
- Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
- If using the lemon juice, pour over the top of the chicken breasts now.
- Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
- Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
- Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
- Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
- Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
- TO FREEZE:.
- As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
- Cook as above.
- Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
STUFFED CHICKEN BREAST WRAPPED IN BACON
Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.
Provided by Ayms123
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 7
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).
Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g
BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS
Make and share this Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts recipe from Food.com.
Provided by HWOBBS25
Categories Chicken Breast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pound out Chicken breast so it is about 1/4" thick.
- Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
- Roll Chicken breast up to conceal cream cheese.
- Wrap partially cooked bacon around chicken breast and secure with toothpick.
- Place on baking sheet and back for about 30 minutes at 375.
- Broil for about 5 minute to crisp bacon.
GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
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.
SIMPLE BACON WRAPPED STUFFED CHICKEN BREASTS
Make and share this Simple Bacon Wrapped Stuffed Chicken Breasts recipe from Food.com.
Provided by Drunk Chef
Categories Chicken Breast
Time 50m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pound 6 boneless skinless chicken breasts until 1/4 inch thick.
- Season with pepper.
- Top each piece with a slice of ham and a slice of muenster cheese.
- wrap them in bundles with 2 strips of bacon for each breast.
- Bake in shallow baking dish at 350 degrees for 40-45 minutes.
- Garnish with parsley.
Nutrition Facts : Calories 310.8, Fat 18.7, SaturatedFat 8.4, Cholesterol 113.3, Sodium 446, Carbohydrate 0.4, Sugar 0.3, Protein 33.5
BACON-WRAPPED CHICKEN BREASTS
Boneless skinless chicken breasts stay moist and flavorful when wrapped in bacon and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even more flavor from the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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.
BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER
Boneless, skinless chicken breast, again? Amp up the flavor of your chicken with bacon! These are butterflied: either do it yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air fry! While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.
Provided by Bibi
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
- Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
- Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
Nutrition Facts : Calories 393 calories, Carbohydrate 2 g, Cholesterol 122.8 mg, Fat 23 g, Fiber 0.7 g, Protein 42.4 g, SaturatedFat 10 g, Sodium 1004.1 mg, Sugar 0.8 g
SPINACH STUFFED CHICKEN BREAST WRAPPED IN BACON
I've looked for a recipe like this one and couldn't find one as simple as I would have liked. So I've made my own. I serve with brown rice and veggies.
Provided by britevylet
Categories Chicken Breast
Time 55m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Place each chicken breast between two pieces of plastic wrap or two thin cutting boards and pound to 1/4" thick.
- Thaw the spinach and drain by placing in a dish towel and squeezing out all of the water.
- Combine the garlic, sour cream and cream cheese. Whip with a spoon until combined and the cream cheese is smooth.
- Add spinach to the cream and separate into 4 equal parts.
- Place 1/4 of the creamed spinach in the middle of one of the flatten chicken breast and roll up.
- Wrap breast in bacon and secure with a toothpick.
- Repeat process for the other 4 chicken breasts.
- Bake for 35 minutes or until chicken is cooked through.
- Switch oven to broil and broil for 5 minutes to crisp up the bacon.
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.
STUFFED AND WRAPPED CHICKEN BREAST
I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.
Provided by Shana Miller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
- Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 3.7 g, Cholesterol 134.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 12.7 g, Sodium 1195.7 mg, Sugar 1 g
STUFFED CHICKEN WITH BACON
Chicken breast stuffed with either pesto (or grated cheese) wrapped in bacon
Provided by josswalden
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- With a sharp knife cut a slit about 4-5cm across the chicken, but dont cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
- Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
- Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
- Using a cocktail stick pierce through the bacon and chicken to hold it all togther. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
- Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
- Take out and serve with any veg, mash potato or spicy cabbage.
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- Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket as per https://www.youtube.com/watch?v=yqjfQP3Mp2k Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
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- For the filling: Add the mozzarella, cheddar, and mustard to a medium-sized bowl. Mix them until even.
- Place 6 partially overlapping bacon strips on the work surface. Wrap the filled chicken breast with them. Do the same for the other 2 chicken breasts.
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- Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast.
- Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside.
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- Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
- In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
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