Stuffed Chicken Breasts With Bacon And Cream Cheese Recipes

Steps:

• Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
• In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
• Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

Steps:

• 1. Pound out Chicken breast so it is about 1/4" thick
• 2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
• 3. Roll chicken breast up to conceal cream cheese
• 4. Wrap partially cooked bacon around chicken breast and secure with toothpick
• 5. Place on baking sheet and back for about 30 minutes at 375
• 6. Broil for about 5 minute to crisp bacon

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• In small bowl, stir together cream cheese and dressing mix.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
• Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
• Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Steps:

• Preheat oven to 375°F.
• Mix cream cheese and bacon.
• Flatten the chicken breasts to a uniform thickness of about 1/4 inch. I do this by placing the chicken in a zipper bag and pounding it with my rolling pin!
• Spread the cream cheese and bacon mixture on one side of each chicken breast.
• Roll up each breast carefully, starting at one of the narrow ends.
• Roll each breast in the bread crumbs to coat.
• Place, seam side down, on a baking sheet. Bake for 20 - 25 minutes, or until chicken is cooked through.

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.

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.

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).