Bacon Wrapped Grilled Chicken Sandwich Recipes

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

GRILLED BACON-WRAPPED CHICKEN TENDERS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
• Mix together honey and water in a small bowl. Set aside.
• Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking.
• Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.

BACON-WRAPPED CHICKEN SANDWICH

Steps:

• Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
• Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
• Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
• Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
• To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

BACON WRAPPED GRILLED CHICKEN SANDWICH

Steps:

• Marinate breast halves in lemon, lime juice, pepper and garlic salt unrefrigerated for about 1/2 hour.
• Wrap chicken with two pieces of bacon, using toothpicks to hold bacon. Place breast halves on a hot grill and grill until chicken is done, turning frequently. When chicken is near done, place avocado slices on top of chicken then top with Swiss cheese. Grill just until cheese is melted. Remove chicken from grill and place on Texas toast or buns with toppings of choice.

BACON-WRAPPED GRILLED CHICKEN

Steps:

• In a ziplock bag, combine the teriyaki sauce, vermouth and garlic.
• Add chicken and coat with teriyaki mixture.
• Refrigerate at least 3 hours.
• Prepare BBQ for medium high heat.
• Brush BBQ rack with vegetable oil.
• Remove chicken from marinade and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.
• Grill chicken until it is firm to the touch, about 15 minutes, turning occasionally.
• Serve.