Chicken Bacon Ranch Bombs Recipe 15 Recipes
CHICKEN BACON RANCH CRESCENT BOMBS
Steps:
- Preheat oven to 350°F. Spray 16 wells of two 12 cup muffin pans with cooking spray.
- Unroll crescent rolls and separate at perforations into 16 triangles. Press one piece into each cup of prepared muffins pans leaving 3 pointed edges free. 16 total.
- In a mixing bowl using an electric mixer, whip together cream cheese, mayonnaise and dry ranch dressing mix for 2 minutes until fully combined.
- Mix in chicken, cheese, bacon and green onion by hand.
- Divide filling evenly among crescent rolls. Bring pointed edges together and pinch to close.
- Brush the tops with butter and sprinkle with Parmesan cheese.
- Bake for 18-20 minutes or until golden. Cool in pan 2 minutes, then remove to platter and serve.
Nutrition Facts : ServingSize 1 serving, Calories 298 kcal, Carbohydrate 14 g, Protein 11 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 47 mg, Sodium 502 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g
CHICKEN BOMBS WITH BACON AND JALAPENOS
One of our favorite grilling dishes.
Provided by Debbie 414
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
- Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
- Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
- Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 5.3 g, Cholesterol 87.7 mg, Fat 21.1 g, Fiber 0.1 g, Protein 26.4 g, SaturatedFat 9.3 g, Sodium 932.2 mg, Sugar 3.4 g
CHICKEN-BACON RANCH BOMBS RECIPE - (1/5)
Provided by á-69516
Number Of Ingredients 6
Steps:
- Seperate biscuits into 8, cut each in half, press each half to 3" round. In center of each round, place 1 chicken and 1 cheese & 1/2 tsp ranch dressing. Wrap dough around. pinch seams to seal. Wrap a slice of bacon around each ball. Secure with toothpick. Gently drop 2 bombs in hot oil, fry 4-5 mins. turning occasionally, until dough is golden brown on all sides.
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BEST CHICKEN BACON RANCH POPPERS (KETO, NUT-FREE)
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5/5 (3)Calories 81 per servingCategory Appetizer
- Preheat oven to 425 degrees and line baking sheet with foil and baking rack. In an even layer, lay bacon strips atop baking rack. Bake bacon in oven until crispy, about 15-20 minutes, depending on thickness of the bacon. (Alternatively, bacon can be cooked on stovetop over medium heat and drained of excess grease on a paper towel-lined plate). Crumble cooked bacon into small pieces.
- Dispose of foil from baking sheet or use a second baking sheet. Decrease oven heat to 375 degrees and line baking sheet with parchment paper.
- To a large mixing bowl, add ground chicken, crumbled bacon, shredded cheddar, egg, and spices. Using hands, mix together until thoroughly combined. Form mixture into equal-sized balls, about 1 1/2 tbsp of mixture per ball, place on prepared baking sheet, and lightly press down to slightly flatten. Transfer baking sheet to oven and bake poppers until golden brown and cooked until internal temperature reaches 165 degrees, about 30 minutes.
- Meanwhile, to a mixing bowl, add all ranch ingredients and stir until well-combined. (*Add 2 tbsp heavy cream for a thicker ranch or, for a thinner consistency, add 3 tbsp.) Cover and refrigerate until ready to serve.
CHICKEN-BACON RANCH BOMBS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (22)Category AppetizerServings 6Total Time 1 hr
- Separate dough into 8 biscuits. Cut each biscuit in half; press each biscuit half into 3-inch round.
- In center of each biscuit round, place 1 piece of chicken, 1 piece of cheese and 1/2 teaspoon ranch dressing. Wrap dough around filling; pinch seams to seal.
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