Mushroom Bacon Swiss Chicken Breasts Recipes

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
• Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

CROCK POT BACON MUSHROOM SWISS CHICKEN

Steps:

• Pour your reserved bacon grease in a skillet and heat up over medium heat
• Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once)
• Spray your crock pot with cooking spray
• Put your chicken in your crock pot
• Cover with your mushrooms
• Pour your soup in your skillet, warm through, then pour over your chicken
• Cover and cook on low for 4-5 hours, check with a meat thermometer to know when the chicken is done
• Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, turn heat up to high and cover and cook for 10-15 minutes more until the cheese is melted

MUSHROOM BACON SWISS CHICKEN BREASTS

Steps:

• 1. Using a wok or deep skillet either spray with cooking spray or add the olive oil. Place chicken breasts in bottom of pan & sprinkle with pepper if desired. If using peppered bacon, eliminate the pepper as it can become overly peppered. Brown chicken for 4-5 min. on each side. Remove the chicken from the pan & place to the side while preparing the remaining ingredients. (I place it in a warming dish on the stove so it did not cool too much)
• 2. Leaving the drippings from the chicken in the wok/skillet, fry the bacon to desired crispness, remove & place bacon on paper towel to strain the remaining grease. Lightly saute' the onions & mushrooms in the pan drippings for about 5 min. Chop the bacon into chunks while the mushrooms & onions saute'.
• 3. Turn heat to medium & Replace Chicken breasts in bottom of pan and cover with the mushroom mixture, & sprinkle the bacon & top with the shredded Swiss. You will not use all the bacon, I freeze the rest so I can use it in additional baking & cooking for flavor. Cover the pan with a lid, while you make the remaining side dishes. Once the cheese is completely melted turn heat to low until ready to serve.

SWISS MUSHROOM CHICKEN

Steps:

• Preheat broiler. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside., In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink. , Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted.

MUSHROOM AND SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

MUSHROOM, BACON AND CHEESE STUFFED BREADED CHICKEN BREASTS

Steps:

• Mushrooms: Add butter, salt, pepper and mushrooms to a small pan and cook over high heat until liquid has been reduced.
• Bacon: Heat oven to 400F and place bacon on cookie sheet in oven. It should only take about 5 minutes depending on the thickness of the bacon. Remove and place in paper towels to remove excess fat.
• Flatten out chicken breast with a meat tenderizer until at least double in size and about ¼ inch thick. Try not to puncture the chicken or your cheese will melt out when cooking. Split parsley, bacon, cheese, mushrooms and tomatoes into two piles and place on one side of each breast so that the other side can be folded over. Grind oregano, basil, salt and pepper together in a mortar and pestle and add to stuffing. Add one tsp of Worcestershire to each breast and fold the other half of the breast over.
• Preheat an oven to 375°F Heat a cast iron pan (or a pan that can be transferred to the oven) to medium heat and add olive oil once up to heat. Whip the egg in a small bowl and paint one side of the chicken breast using a small brush. Mix the bread crumbs, parmesan and sea salt on a plate. Dip the egg side on the plate with the bread crumbs and place in the pan, breadcrumbs side down. Once in the pan, paint the side facing up with the remaining egg yolk. Place the remaining breadcrumbs on this side and pat them into the chicken. Flip the chicken after 1-2 minutes, once the breadcrumbs begin to turn a nice golden color, and place the pan in the oven. Cook for 20-25 minutes.

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350.
• Pour melted butter into a 9x13-in baking dish.
• Add chicken, skin side down, sprinkle with seasoning salt and garlic.
• Turn chicken over, season and lay bacon strips on top.
• (If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms.
• Bake in the preheated oven for 45-60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm.
• Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened.
• Pour sauce over chicken and serve warm.