Chicken Wrapped In Bacon With Garlic Butter Recipe 375

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, add the butter, garlic, and parsley and mix until fully combined.
• Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
• On a cutting board, slice the chicken breasts in half horizontally.
• Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
• Divide the butter into fourths.
• Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
• Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
• Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
• Fry in oil for 3-4 minutes, until edges are golden brown.
• Bake for 20-25 minutes.
• Let rest for 5 minutes before serving.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess. , In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings., In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes., Return chicken and bacon to pan; heat through, turning chicken a few times to coat.

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.

Steps:

• In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain. Flatten chicken to 1/8-in. thickness. Spread with cream cheese; sprinkle with garlic and salt. Top with chilies. Roll up from a long side; tuck ends in. , Wrap three bacon strips around each piece of chicken; secure with toothpicks. Place in a greased 1-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear and bacon is crisp. Discard toothpicks before serving.

Steps:

• Prepare the garlic butter. Mince the garlic, mash into the butter with the thyme or parsley (feel free to substitute your preferred herb). Cut your chicken breasts in half lengthways. I usually cut one or two into thirds for the kids' portions. Also the easiest way to do this is with a large pair of kitchen scissors/shears. Take a slice of bacon, spread with a little garlic butter and wrap around one of the pieces of chicken - use two slices of bacon if necessary. Place into a roasting tin. Repeat until all chicken is used up. Roll up any leftover bacon slices and place into the tin as well. Also add any leftover garlic butter. Roast at 180C/350F or Gas Mark 4 for 25 minutes. Turn each piece over and roast for a further 10 minutes or until they look golden, crispy and 'done'. Serve and enjoy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
• In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
• Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.