Bacon Wrapped Cheese Mushroom Stuffed Chicken Recipes

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 oven to 425°F
• Grease baking pan 13x19 or use non stick pan.
• Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).
• Cut a pocket into the side of the breast halve about 3/4th the way through each -- try not to slit through the sides or the cheese will run out.
• Pepper both sizes of the breast for a medium coating. not really thick but not light either.
• Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together.
• Spiral wrap the breast with bacon starting with one of the open corners. I usually spiral wrap it with 2-3 pieces and use the last piece to wrap circularly around the sides. This makes it look nice and covers the ends that the spiral wrapping left bare.
• Use tooth picks to hold your bacon in place. Make sure you don't leave any ends on top of the chicken breast unsecured, they will roll up during cooking and burn and your chicken will dry out --
• Cook for 25-27 minutes, bacon should start to crisp before you remove the dish from the oven. Inside temperature should be 165 or over.
• Remove tooth picks, sprinkle a bit of the chosen cheese on top. Let stand 5 minutes to cool, then serve. -.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

Steps:

• Wrap the chicken breast fillets with 1-2 bacon rashers each.
• Heat a little oile in a non stick frying pan, and quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
• Place in an oven proof dish, that just holds them lying next to eachother (not too big).
• In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
• Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until chicken is no longer pink.
• Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let rest for 5 minutes.
• Serve with rice.

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.