Best 8 Bacon Wrapped Boneless Chicken Breasts Recipes

BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!

Steps:

• Pre-heat the oven to 190C/375F/Gas 5.
• Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
• Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
• Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
• Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
• Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
• Gently lift them into the oiled oven dish.
• Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
• If using the lemon juice, pour over the top of the chicken breasts now.
• Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
• Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
• Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
• Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
• Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
• TO FREEZE:.
• As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
• Cook as above.
• Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

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.

SMOKED BACON WRAPPED CHICKEN BREASTS

Steps:

• Brine:.
• Pour the water into a pitcher then add the salt.
• Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
• Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold.
• Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged.
• Preparing the Chicken Breasts:.
• After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub.
• Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
• Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
• Smoking the Chicken Breasts:.
• Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips.
• Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
• Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased.
• About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
• There done when a safe internal temperature of 165 degrees is reached.

WRAPPED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F or 190 degrees C.
• Use a knife to make a slit in the chicken breasts.
• Stuff 1/2 of the cheese, 1/2 garlic and 1/2 sage in the slit.
• Wrap 2 bacon strips around each breast.
• Put in a baking dish and drizzle olive oil over the meat.
• Bake uncovered for 30-35 minutes and serve with your favourite side dishes.

BACON WRAPPED CHICKEN BREASTS

Steps:

• Preheat oven to 325.
• CHICKEN: Pound the chicken breasts until flat.
• Put a slice of cream cheese and a few chopped chives in the middle of each and roll up.
• Wrap Each breast with a slice of bacon and secure with toothpicks.
• SAUCE: Combine the soup, Mayo, Milk, lemon juice, pepper, and salt(to taste).
• Mix all together until smooth.
• Place wrapped chicken breast pieces in a 9 x 13 baking dish (or glass pie pan if making half the recipe) and cover with the sauce mixture.
• Bake at 325 for one hour or until chicken is done.

BACON-WRAPPED SPRING CHICKEN

Steps:

• Melt butter in a pan over medium-high heat. Add green onions, jalapeno, garlic, and salt. Cook and stir until vegetables just start to soften and sweeten, 3 to 5 minutes.
• Transfer mixture into a mixing bowl and let cool until just barely warm, or room temperature. Sprinkle in feta cheese and parsley. Season with pepper and cayenne. Add bread crumbs and stir the stuffing until combined.
• Preheat the oven to 425 degrees F (220 degrees C).
• Insert the tip of a knife midway along the wider edge of each breast, on the side opposite the tender. Rotate knife through the chicken to carve a pocket inside, keeping knife as still as possible so that opening stays about 2 inches wide. Push stuffing into the pockets.
• Season outsides with salt and pepper. Wrap bacon around the chicken until it is about fully covered, tucking ends underneath. Heat olive oil in an oven-proof pan. Add the chicken breasts and any extra stuffing.
• Roast in the preheated oven until an instant-read thermometer inserted into the centers reads at least 155 degrees F (68 degrees C), about 30 minutes. Squeeze lemon juice into the pan, scrape up the browned bits from the bottom, and spoon sauce over the chicken.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.