Swiss And Bacon Stuffed Chicken Recipes

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).

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 the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350. Brown bacon until crisp. Spray cookie sheet with Pam cooking spray. Lay chicken between plastic wrap and pound until thin (remove plastic).
• On one side of chicken, place 1 slice of Kraft swiss cheese and 2 slices of bacon broken into pieces. Top with another piece of swiss.
• Fold chicken over and add toothpicks to close.
• Dip into beaten egg mixture. Coat with bread crumbs. Place on cookie sheet. Bake for 20 to 25 minutes until golden brown.

Steps:

• Flatten chicken to 1/4 inches thick.
• Slice cheese lengthwise to make 8 even strips.
• Place one strip of cheese in center of each thigh.
• Fold long sides of chicken over cheese; fold ends of chicken over and wrap each with a slice of bacon, secure with a wooden toothpick.
• Combine egg whites and lemon juice.
• Combine flour and lemon pepper.
• Dip chicken in egg mixture.
• Dredge in flour mixture.
• Heat at least 1 inch oil to 350°.
• Fry chicken 15 minutes or until golden, turning once.
• Drain and enjoy!

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with foil.
• Lay bacon strips in a single layer on the prepared baking sheet.
• Place bacon in the preheated oven and cook until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop. Keep the oven on.
• Slice chicken breasts horizontally, without going all the way through.
• Combine cream cheese, 1/4 cup of Cheddar cheese, green onions, and cilantro in a bowl. Add chopped bacon and mix to combine.
• Open chicken breasts at the hinge point and spread cream cheese mixture in a thin layer over each one. Close and transfer to the prepared baking pan.
• Bake in the preheated oven for 30 minutes. Top with remaining Cheddar and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let cool slightly before serving.