BACON AND CHEESE STUFFED CHICKEN
Make and share this Bacon and Cheese Stuffed Chicken recipe from Food.com.
Provided by Quick n Easy Recipes
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
- Sprinkle chicken with salt, pepper and paprika.
- Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
- Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
- Remove from skillet and cover loosely with foil to keep warm.
- Stir cornstarch into chicken broth with a fork until dissolved.
- Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
- Add chopped parsley.
- To serve, spoon over chicken.
Nutrition Facts : Calories 268.2, Fat 15, SaturatedFat 5.4, Cholesterol 95.9, Sodium 595.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 30.4
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
STUFFED CHICKEN WITH CANADIAN BACON
I needed a new chicken recipe and it had to only use healthy ingredients. My dad had a heart attack and he is only allowed Asiago cheese and canadian bacon as substitutes for their counter fattening parts.
Provided by Angelofraa
Categories Chicken Breast
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, line bottom of a glass pan with olive oil and set aside at least 10 15 toothpicks near your workstation.
- Mix seasoning ingredients in a shallow pan, with enough room to lay one chicken breast down in it.
- Add as much as you want of each seasoning per your taste, I used a couple of shakes for each ingredient and a little extra of the cheeses.
- Mix all stuffing ingredients together in a bowl.
- Lay one chicken breast in the shallow seasoning dish to coat the outside, and then in the center of the chicken breast add a line of the stuffing mixture.
- Roll and seal by sticking a toothpick on the top of each end to close.
- Once all the chicken breasts are stuffed and in the glass dish, you will have left over stuffing, place the leftover stuffing on top of each chicken breast on the lip of the seal.
- Bake in oven for 30 minutes, check to see if done, depending on oven you may need another 15 minute.
BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS
Steps:
- In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
- Preheat the oven to 425 degrees F.
- Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
- Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
- Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
- Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.
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.
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.
TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS WITH BACON
Make and share this Tomato and Mozzarella Stuffed Chicken Breasts With Bacon recipe from Food.com.
Provided by tabasco0697
Categories One Dish Meal
Time 1h5m
Yield 1 breasts apiece, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Cut bacon slices into 3rds. Slice tomato into 3 slices. Butterfly chicken breasts cutting almost in half. Cut slices of cheese in half.
- Lay 1 1/2 slices of tomato in each chicken breast. Top that with both halves of cheese placed end to end on each breast. Sprinkle each breasts on the inside with garlic and onion powders and pepper. Close chicken breasts. Sprinkle each breasts on top with small amount of rosemary or if using fresh pull off a couple leaves and place on top of each breasts. Lay bacon across each breasts. Tuck any overlay of bacon underneath breasts. Secure bacon with toothpicks.
- Place breasts in shallow baking dish. Bake for 45 minutes. Remove bacon (and fresh rosemary leaves if used). Place chicken back in oven for additional 8-10 minutes to brown. While waiting for chicken, place any uncooked bacon in the microwave for a few seconds to completely cook. Serve chicken with crumbled bacon on top.
Nutrition Facts : Calories 398, Fat 25.4, SaturatedFat 9.5, Cholesterol 123.8, Sodium 374.3, Carbohydrate 2.2, Fiber 0.4, Sugar 1.1, Protein 38.4
CHEESY STUFFED CHICKEN BREASTS WITH BACON
Stuff your chicken breasts with savory bacon, shredded Colby Jack cheese and more in our Cheesy Stuffed Chicken Breasts with Bacon. Smoky bacon and a cheese blend make these cheesy stuffed chicken breasts a hearty dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet; set aside for later use.
- Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way through to opposite side of chicken.
- Crumble bacon. Combine cheeses and half the bacon; spoon into pockets in chicken breasts. Place on rimmed baking sheet sprayed with cooking spray.
- Bake 25 min. or until chicken is done (165°F). About 5 min. before chicken is done, heat bacon drippings in skillet on medium heat. Add garlic; cook and stir 1 min. Add spinach; cook and stir 1 to 2 min. or just until spinach is wilted.
- Sprinkle chicken with remaining bacon. Serve with spinach mixture.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES
Not for anyone watching their diet. A wonderful flavor filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious!
Provided by danielle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 3
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
- Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
- While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.
Nutrition Facts : Calories 1497.9 calories, Carbohydrate 118.9 g, Cholesterol 343.3 mg, Fat 84.2 g, Fiber 10.4 g, Protein 64.7 g, SaturatedFat 35.5 g, Sodium 1960.6 mg, Sugar 10.1 g
STUFFED CHICKEN BREAST WITH BACON, TOMATO, AND CHEESE
Simple to make, yet elegant in presentation and taste. This stuffed chicken breast is often requested when friends and family come to dinner.
Provided by beansontoast
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
- Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
- Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
- Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
- Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 7.4 g, Cholesterol 162.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 43.5 g, SaturatedFat 10.9 g, Sodium 1070.5 mg, Sugar 3.3 g
BACON & CHEESE STUFFED CHICKEN BREAST
Bookmark this Bacon and Cheese Stuffed Chicken Breasts recipe as your new go-to on a busy weeknight. These Bacon and Cheese Stuffed Chicken Breasts require just 20 minutes of prep time and are filled with cheesy, savory goodness the entire family will love.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
- Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 140 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g
CHICKEN STUFFED WITH BACON AND CHEESE
This recipe originally called for feta cheese, which we don't care for. I like it with sharp cheddar, but you can use whatever you like!
Provided by Karen..
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut a slit (as if to butterfly but do not cut all the way through the ends so it makes a pocket) in each chicken breast.
- Stuff with cheese and crumbled bacon (the more the better, I think).
- Use a toothpick to secure the pocket closed.
- Brown stuffed chicken in olive oil in a fry pan until golden brown, then add diced tomatoes and cover, cooking until chicken is thoroughly done.
- Before serving, remove toothpicks.
Nutrition Facts : Calories 728, Fat 57, SaturatedFat 21.2, Cholesterol 174, Sodium 1046.4, Carbohydrate 5.2, Fiber 1, Sugar 2.7, Protein 46.6
BACON STUFFED CHICKEN BREAST WITH HONEY AND LEMON PEPPER
This simple recipe is an easy way to prepare chicken breasts. The bacon gives it a delicate smokey flavor while the honey has a light sweet taste and the lemon pepper has a bit of kick. All the flavors blend together in this awesome and easy recipe.
Provided by Kaylin
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 350 degrees.
- Butterfly your chicken breasts. To butterfly simply slice your chicken breast in half short ways, stopping before you slice it into 2 pieces, it should open like a book.
- Place in a foil lined baking dish.
- Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Drizzle honey on one side.
- Cut one slice of bacon to fit inside the breast, be sure to use the entire slice of bacon. Arrange the bacon on the side of the chicken you drizzled the honey,.
- Drizzle bacon with honey and fold the chicken breast over covering the bacon.
- Sprinkle honey and lemon pepper on the outside of the chicken breast, repeat with the remaining chicken breasts.
- Cover tightly with foil and bake for 1 hour.
- Remove breasts and add enough cornstarch to thicken the pan drippings.
- Serve over chicken breasts.
Nutrition Facts : Calories 292.7, Fat 16.8, SaturatedFat 5, Cholesterol 101.6, Sodium 276.1, Carbohydrate 0.1, Protein 33.2
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