Bacon Roasted Chicken Breast Smothered In Smoked Gouda Recipes

BACON-WRAPPED CHICKEN IN THE OVEN

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.

EASY CHICKEN BREAST WRAPPED IN BACON

Steps:

• Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
• Preheat the oven to 375 degrees F (190 degrees C).
• Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
• Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

GOUDA-STUFFED CHICKEN

Steps:

• Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS

Steps:

• Combine, cayenne, garlic powder, paprika and pepper.
• Flatten chicken breasts to approx 1/4" thickness.
• Season both sides of chicken with the cayenne mixture.
• Place small piece (s) of cheese on chicken and roll up, pressing firmly.
• Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
• Bake in a 350 oven for 20 minutes.

SMOKED BACON WRAPPED CHICKEN BREASTS

Steps:

• Brine:.
• Pour the water into a pitcher then add the salt.
• Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
• Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold.
• Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged.
• Preparing the Chicken Breasts:.
• After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub.
• Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
• Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
• Smoking the Chicken Breasts:.
• Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips.
• Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
• Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased.
• About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
• There done when a safe internal temperature of 165 degrees is reached.

SMOTHERED BACON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
• In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

SMOKED GOUDA CHICKEN

Steps:

• In a large skilled, heat up about 3 Tablespoons butter at medium heat.
• Flour chicken and shake off excess.
• Brown chicken breasts and remove from heat, keep warm.
• Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
• When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
• Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
• serve with rice or noodles. LOTS of sauce.

BACON ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
• Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
• Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

BACON ROASTED CHICKEN BREAST SMOTHERED IN SMOKED GOUDA

Steps:

• Preheat oven to 375°F.
• In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
• While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
• Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
• Remove skillet from heat and deglaze with white wine. Remove from heat.
• Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
• Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.