Bacon Wrapped Chicken Breast Stuffed With Avocado And Cheddar Recipes

CHEDDAR STUFFED, BACON-WRAPPED CHICKEN BREASTS

Steps:

• 1. Pound out Chicken breast so it is about 1/4″ thick. Salt & pepper chicken to taste.
• 2. Partially cook bacon in skillet over medium high heat until just cooked but not crispy. Set aside bacon. Reserve 2 Tbsp. drippings.
• 3. Saute onions in pan drippings until tender.
• 4. sprinkle cheddar cheese and sauteed onion on chicken.
• 5. Roll chicken breast up in a way so as to hide the cheese and onions.
• 6. Wrap partially cooked bacon around chicken breast. Secure with toothpicks.
• 7. Place chicken on a rack and bake in a 375 degree oven for 30 minutes.
• 8. Serve!

CHEESY BACON-STUFFED CHICKEN BREAST

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).

SIMPLE BACON WRAPPED STUFFED CHICKEN BREASTS

Steps:

• Pound 6 boneless skinless chicken breasts until 1/4 inch thick.
• Season with pepper.
• Top each piece with a slice of ham and a slice of muenster cheese.
• wrap them in bundles with 2 strips of bacon for each breast.
• Bake in shallow baking dish at 350 degrees for 40-45 minutes.
• Garnish with parsley.

BACON WRAPPED CHICKEN BREAST STUFFED WITH AVOCADO AND CHEDDAR

Steps:

• Using a sharp knife, carefully butterfly chicken. Cut through the center but not all the way through, opening the chicken like a book. Sprinkle inside and outside of chicken with black pepper, salt if desired
• Open chicken up and add cheddar and avocado slices. Fold chicken over cheddar and avocado, set aside. Repeat with the other chicken breast.
• On cutting board, spread 5 out bacon slices so that they are touching. Lay chicken on top of bacon slices and wrap them around, overlapping as needed. Repeat with other chicken breast.
• Grill over medium indirect heat with the cover down for 20-30 minutes, carefully flipping at least once, or until bacon is crispy and chicken is cooked through or measures 165 degrees Fahrenheit with an instant-read meat thermometer. Let rest for 2-3 minutes before serving.

BACON STUFFED AVOCADOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
• Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

CHEDDAR CHEESE BACON WRAPPED CHICKEN BREAST AT ITS BEST

Steps:

• Preheat oven to 350.
• Add water to a baking dish (I just use a cookie sheet).
• Place onions in water.
• Wrap each chicken breast with a slice of bacon. Make sure ends of bacon are faced downwards when placed on cookie sheet.
• Once all chicken breasts are wrapped with bacon and placed on cookie sheet on top of onion slices, sprinkle the top of chicken with an even amount of each dry ingredient. Starting with salt, pepper, garlic powder, onion powder then paprika. Bake for 20 minutes.
• By this time, if the water is evaporated add a little more. Flip over and sprinke the tops of chicken breasts with all dry ingredients again. Cook for an additional 20 minutes. By this time, again, water should be gone. Add cheese to the top of each piece of chicken and bake for an additional 5 minutes or until cheese has melted. Enjoy!

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.

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
• Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
• In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
• Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

STUFFED CHICKEN BREAST WRAPPED IN BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
• Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BACON AND CHEESE STUFFED CHICKEN

Steps:

• With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
• Sprinkle chicken with salt, pepper and paprika.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
• Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
• Remove from skillet and cover loosely with foil to keep warm.
• Stir cornstarch into chicken broth with a fork until dissolved.
• Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
• Add chopped parsley.
• To serve, spoon over chicken.