Bacon Cheddar Chicken With Asparagus Cream Sauce Recipes

ONE-PAN ASPARAGUS CHICKEN BAKE WITH BACON AND RANCH

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the casserole dish.
• Add chopped asparagus all around and on top of the chicken.
• Add chopped cooked bacon around and on top of the chicken.
• Spread Ranch dressing over the chicken breasts.
• Top with shredded Cheddar cheese.
• Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

BACON CHEDDAR CHICKEN WITH ASPARAGUS CREAM SAUCE

Steps:

• Preheat oven to 350° Lay out a piece of foil, wax paper, or parchment paper on a countertop.
• Open chicken thighs and place with cut side up on to counter prep area. Pound thighs gently until flattened. Do not pound until thin.
• Place chopped cheese and one slice of bacon cut in half on top of each chicken thigh. Roll up chicken thigh with bacon and cheese inside.
• Place seam side down in a 9 x 13" baking pan
• Season with garlic salt, Black pepper, and paprika. Cover pan with foil tightly. Place in oven and bake approximately 30 minutes. (You May start the sauce at this time. ) Uncover chicken and continue to bake an additional 15 minutes.
• While the chicken is finishing baking. Make the asparagus cream sauce. Place the butter and olive oil into a skillet on medium heat. Mix the two together as it melts to combine.
• Add in the chopped onion. Cook until it caramelizes. (About 10 minutes)
• Steam asparagus until it is almost cooked through. Drain and set aside. In skillet with with onion and butter. Add in the chopped garlic. Stir until garlic lightly Browns.
• Add in the cream, parsley, garlic salt and pepper. Bring to a boil. Stir and continue cooking until cream cooks down a bit. Mix 1 tablespoon of cream with one teaspoon of cornstarch. Stir into pan mixture. Stir well to combine. continue to cook until it thickens a little bit.
• Remove chicken from oven. Plate two chicken thighs on each plate. Serve thighs with asparagus on top and cream sauce.

BACON & CHEDDAR CHICKEN

Steps:

• Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.

BACON WRAPPED CHICKEN AND ASPARAGUS

Steps:

• Preheat oven to 400º F.
• Line baking sheet with heavy-duty foil.
• Pound out of the chicken to approximately 1/2" thickness.
• Place chicken and pesto in medium bowl; toss to coat.
• Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
• Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
• Place 3 asparagus spears and top with parmesan cheese.
• Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
• Place, seam side down, in lined pan.
• Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
• Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
• Enjoy.

ASPARAGUS-STUFFED CHICKEN BREASTS WITH BACON

Steps:

• HowToStep
• Position racks in centre and upper third of oven, then preheat to 375°F. Line a rimmed baking sheet with parchment. ##Place chicken breasts on a cutting board. Cover with plastic wrap. Using a meat mallet or the bottom of a medium saucepan, gently pound chicken breasts to 1/2-in thickness. Season chicken with 1/4 tsp each salt and pepper. Place 5 asparagus spears crosswise in the centre of each breast. Roll chicken around the asparagus, starting with the pointed end. Set aside, seam side down. ##Lay 2 slices of bacon on cutting board side by side lengthwise. Roll bacon around one piece of chicken, then place, seam side down, onto prepared sheet. Repeat with remaining bacon and chicken. ##Bake in centre of oven for 30 minutes. Switch oven to broil and transfer sheet to upper rack. Broil until bacon is golden and an instant-read thermometer inserted into thickest part of chicken reads 165°F, about 4 to 5 minutes. ##Meanwhile, heat a medium saucepan over medium. Melt butter, then stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk and mustard. Cook until mixture is thickened, about 2 minutes. Stir in cheese, remaining 1/4 tsp each salt and pepper and parsley. Cook until cheese is melted. Serve sauce spooned over chicken.

CHICKEN WITH BACON CREAM SAUCE

Steps:

• Preheat oven to 350*F (180*C).
• Season chicken breasts with garlic powder, salt and pepper. Wrap each chicken breast in 1 strip of bacon and place in a 9x13x2-inch baking dish.
• In a small bowl, mix the sour cream and soup. Spoon mixture over the chicken and bake uncovered for 40 to 50 minutes or until slightly brown on top.
• Serve with hot cooked rice, if desired.

CHEDDAR BACON CHICKEN

Steps:

• Dip both sides of chicken in teriyaki sauce; place on a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 13-18 minutes or until a thermometer reads 170°. , Spread barbecue sauce over chicken; top with bacon and cheese. Return to the oven and bake for 3-5 minutes or until cheese is melted.

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350*F.
• Place 3 asparagus spears in the center of each flattened chicken breast and top each with 1/4 cup cheddar cheese.
• Bring in sides of chicken and tie in 1 or 2 places with kitchen string.
• Season to taste with lemon pepper seasoning and place in a baking dish. Add 1/4 inch of water to dish; cover and cook for 20 minutes.
• Remove cover and cook for 20 minutes more or until chicken is cooked through.