BACON-CHEESE TOPPED CHICKEN
Mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts that provide a flavorful dining experience with a just a little fuss. I get compliments whenever I serve them. They're one of my family's favorites. -Melanie Kennedy Battle Ground, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade., Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7-in. baking dish., In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken., Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.
Nutrition Facts : Calories 789 calories, Fat 53g fat (23g saturated fat), Cholesterol 168mg cholesterol, Sodium 1523mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 45g protein.
CHEESY BACON-STUFFED CHICKEN BREAST
One of my families favorites with chicken, bacon, and cheese. You can't go wrong.
Provided by The Papa
Categories Stuffed Chicken Breasts
Time 1h10m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 575.2 calories, Carbohydrate 41.1 g, Cholesterol 199.4 mg, Fat 21.6 g, Fiber 2 g, Protein 51.5 g, SaturatedFat 6.9 g, Sodium 1495.6 mg, Sugar 2.3 g
CHEESY BACON ORCHARD CHICKEN
You probably understood the cheesy bacon part right away. But orchard chicken? That's our poetic way of suggesting this dish is made with Fuji apples.
Provided by My Food and Family
Categories Home
Time P1DT21h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Heat oil in large heavy ovenproof skillet on medium heat. Meanwhile, combine flour and pepper. Add chicken, 1 piece at a time, to flour mixture, turning to evenly coat both sides of each piece. Add to skillet; cook 4 min. on each side or until evenly browned on both sides.
- Remove chicken from skillet; set aside. Add potatoes, garlic and thyme to skillet; cook 2 min., stirring frequently. Return chicken to skillet; cover with foil.
- Bake 30 min. Meanwhile, combine coating mix, bacon and paprika in medium bowl. Stir in cheese.
- Top chicken with apples and cheese mixture. Bake, uncovered, 10 to 15 min. or until potatoes and apples are tender, and chicken is done (165ºF).
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
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