BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN

BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN

Prep time 15 mins
Cook time 40 mins
Total time 55 mins
Author: Ashlyn
Recipe type: Main
Makes: 8 servings

INGREDIENTS
Chicken:

• 4 large chicken breasts, sliced in half thinly (makes 8 thin breasts)
• 1 package Wright Brand Bacon Applewood Smoked flavor
• salt, pepper, garlic powder

Spinach Artichoke Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2-3 cloves garlic, minced
• ¾ cup shredded mozzarella cheese
• ⅓ cup shredded parmesan cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees. Line a large rimmed cookie sheet with aluminum foil and top with a wire baking rack. Set aside.
2. Slice chicken breasts thinly in half to create two thin breasts. You will have 8 total after slicing. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
3. In a medium sized bowl, mix together the cream cheese, spinach, artichoke hearts, garlic, mozzarella, and parmesan. Spread a generous amount of filling on top of each chicken breast, then roll up carefully. Wrap with two slices of bacon and secure with toothpicks. Place each bundle on top of the rack on your prepared cookie sheet.
4. Bake in preheated oven for 30-40 minutes or until chicken is fully cooked. Switch oven to broil and cook for 2-3 more minutes until bacon is crispy. Enjoy!

source:http://belleofthekitchen.com

Bacon BBQ Chicken Bombs

Bacon BBQ Chicken Bombs

Prep time 15 mins
Cook time 30 mins
Total timem 45 mins
Author: CakesCottage
Recipe type: Appetiser, Main Dish
Serves: 10

Ingredients

• 5 boneless skinless chicken breasts or 10 fillets
• 5 jalapenos, de-seeded, sliced in half lengthwise
• 4 ounces cream cheese, softened
• 1 cup cheddar cheese, shredded
• salt and pepper to taste
• 20 slices bacon
• 1 cup barbecue sauce

Instructions

1. If using chicken breasts, cut them lengthwise into thin fillets, each fillet will make one bomb.
2. Pound the chicken fillets between parchment paper until about ¼ inch thin.
3. Season each with salt and pepper.
4. Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center
5. Rinse jalapenos a second time.
6. In a mixing bowl, mix cream cheese and chedder cheese until well blended.
7. Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.
8. Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno.
9. It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
10. Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed.
11. You do not need toothpicks, because it all comes together in the cooking process.
12. FOR GRILL VERSION :
13. Preheat grill to 350 degree and place chicken bombs on the grill to cook over indirect for approximately 25-30 minutes.
14. Turn chicken bombs on the grill every 5 minutes to ensure it is cooking evenly, and baste with barbecue sauce each time you turn it.
15. Just before the chicken bombs are done, baste one last time.
16. Be sure chicken is cooked through and juices run clear.
17. If you have a meat thermometer, chicken is ready when it reaches an internal temp of 165 F, otherwise pierce chicken bombs with a fork.
18. When they are done, remove from the grill, let them rest 5 minutes or so and serve and get ready to hear some accolades because these babies are very very tasty ... and Happy Grillin’

FOR OVEN VERSION :

1. Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
2. Bake for 20 minutes, turning once to help cook the bacon.
3. *I suggest to change baking sheets/pans in order to loose some of the bacon fat.
4. Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in a new one.
5. Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.
6. Remove from oven, brush on more sauce, and place under broil setting for a few minutes so bacon can crisp completely, and the chicken is totally cooked through.
7. Remove from the oven and let sit for at least 10 minutes before serving.
8. Slice into ½-1 inch slices and ENJOY!

source:http://cakescottage.com

Pan Seared Scallops with Bacon Cream Sauce

Pan Seared Scallops with Bacon Cream Sauce

Yield: 2 servings
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes

Ingredients:

• 6 slices bacon, chopped
• 1/2 Tbsp butter
• 1 cup heavy cream
• 1/2 cup Parmesan, freshly grated
• 1/2 tsp olive oil
• 6 large scallops
• Salt & pepper
• Chopped chives for garnish

Directions:

1. In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
2. Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
3. In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it's really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
4. Serve the scallops over a layer of bacon cream sauce. Garnish with chives.

source:https://www.cakenknife.com

Bacon Pepperjack Grilled Cheese

Bacon Pepperjack Grilled Cheese

Ingredients

• 2 slices sourdough bread
• Butter
• 3 slices pepperjack cheese
• 2 slices bacon

Directions

1. Cook bacon (I have a bacon tray and absolutely LOVE it. Highly recommended, but however you cook bacon will be just fine)
2. Coat one side of both sides of sourdough bread with butter
3. Place one slice of bread butter side down in a frying pan
4. Add two slices of pepperjack cheese
5. Break bacon slices both in half so you have 4 smaller slices
6. Add bacon to sandwich
7. Add another slice of pepperjack cheese
8. Place the other slice of sourdough bread butter side up onto the sandwich
9. Cook on medium until slightly brown
10. Flip
11. Cook the other side on medium until slightly brown
12. Enjoy!

source:http://www.kimmisdairyland.com/