Smokey Bacon Cheese Potato Chicken Breasts Recipes

Steps:

• -Open your package of bacon and reserve 6 slices and set aside. Dice the remaining bacon and fry till crisp. -As bacon is frying, grate your cheese and add to the bowl of cooked, mashed down potatoes. -Add your bacon and spices, mix well till incorporated, set aside.
• -Rinse and dry your chicken breasts. Using the larger part of the side of the chicken breasts, make a 2 to 2-1/2" deep slit, forming a pocket. Do not go all the way through the chicken.
• -Stuff your chicken breasts with 2-3 good tablespoons to start. You want to make sure all the chicken has some stuffing. Then you can always go back and stuff them evenly some more. Use it all up, the stuffing will not leak out.
• -Once the breasts have been stuffed, rub them on all sides with the Smoked rub. Preheat oven to 375F, pre-spray with baking spray a 13 x 9 baking pan, set aside.
• -Okay, let's take 1 strip of that amazing bacon and wrap around the stuffed chicken breast. You want to concentrate on the stuffing part, that is what will prevent the stuffing from leaking out without using toothpicks or skewers. I know!! I surprise myself sometimes too!!
• -Lay the first stuffed chicken breast into the pan, continue with the rest. -You want them snug and touching each other if possible. Again, this will ensure the stuffing stays in place.
• -Bake for 55-65 minutes covered for the first 30 minutes. If there are juices in the pan when you uncover them after 30 minutes, drain most of it and return pan to oven for the remainder of the cooking time. Chicken is cooked when the internal temperature is 165F. -Let rest for a few minutes so the chicken remains nice and moist, and then serve with your favorite side.

Steps:

• Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
• Slice carrots, tomatoes and onion in a food processor with steel blade.
• Mince garlic in processor to make 1 tablespoon.
• Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
• Meanwhile remove chicken from bones.
• When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
• Spoon stew into bowls; garnish with hot chili flakes and cheese.