Naked Chicken Cordon Bacon Almost Recipes
25 CHICKEN AND BACON RECIPE COLLECTION
These chicken and bacon recipes are as good as it gets! From pasta to casserole to enchiladas, it's a combo that can't be topped.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 26
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken and bacon recipe in 30 minutes or less!
Nutrition Facts :
CHICKEN CORDON BACON (A VARIATION OF CORDON BLEU)
Similar to Chicken Cordon Bleu except you use bacon instead of ham. This recipe also has a simple "gravy" that goes so well with the chicken. I served this with brown rice and veggies. My husband loved this dish! The bacon adds so much flavor! And by sprinkling the breadcrumbs on top instead of dipping keeps the stuffed breasts intact.
Provided by sunkist100
Categories Chicken Breast
Time 50m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute bacon until done but not too crisp. Discard oil but save tidbits and very small amount of pan drippings.
- Butterfly chicken breast so the breast is now thinner but bigger.
- Place cheese and crumbled bacon slice in center of each chicken breast.
- Roll up chicken and place seam side down.
- Sprinkle breadcrumbs on top of breasts.
- Bake at 375F until breasts reach 170°F.
- In the bacon pan, add the can of soup and milk. Whisk to get up pan drippings. Heat until warm.
- Serve chicken with gravy on top or with the gravy on your starchy sidedish such as rice.
Nutrition Facts : Calories 603.9, Fat 36.8, SaturatedFat 13.7, Cholesterol 141.1, Sodium 975.6, Carbohydrate 20, Fiber 0.6, Sugar 1.7, Protein 46
NAKED CHICKEN CORDON BACON ALMOST
This recipe is a low carb throw-together that happened after I got home late from work and missed dinner.
Provided by Apocryphal One
Categories Chicken Breast
Time 35m
Yield 1 hearty serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Add bacon to a skillet to render out bacon grease. When bacon is done, pull out to side, and retain grease.
- Add chicken to skillet and fry, flipping to both sides.
- Once the chicken has browned on both sides, butterfly by cutting down the length of the chicken, but not completely in half. Season with garlic, pepper, and thyme.
- Fry, flipping sides until the chicken has reached a safe temperature to eat.
- While frying, eat one slice of bacon, because you're only going to need one. You are hungry, after all.
- On the "inside" of the butterflied chicken, add cheese, bacon, cheese. Then close the butterfly, and add the remainder of the cheese to the top.
- Serve hot with sliced avocado and dijon mustard.
Nutrition Facts : Calories 881.5, Fat 64, SaturatedFat 16.4, Cholesterol 178.2, Sodium 467.2, Carbohydrate 20.6, Fiber 13.6, Sugar 1.7, Protein 59.9
CREAMY CHICKEN WITH BACON AND CORN
Provided by Martha Stewart
Time 1h15m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
- Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.
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