How To Make Bacon Wrapped Chicken| Bacon Wrapped Chicken
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How to make bacon wrapped chicken| Bacon wrapped Chicken
INGREDIENTS
2 chicken breast
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp dried parsley
/2 tsp paprika
1/2 tsp garlic powder
Salt to taste
Mozzarella Cheese
Bacon strips
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How To Make Stuffed Chicken Breast - Better Than Ruth's Chris!
Most people have a Love/Hate relationship with chicken breast. It's viewed as a healthy option, so most people purchase it at some point and pop in the freezer in hopes of eating clean and working on that Summer body. Fast Forward 2 months later, and that chicken breast is still in the freezer. Well - you're in luck! It's Show Time.. defrost those chicken breasts and meet me in the kitchen. Let's Make It Happen.
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Shopping List:
2 boneless skinless chicken breast (about 8oz each)
1/2 package cream cheese
1/3 cup mozzarella cheese (you can use parmesan as well)
2 oz Boursin Garlic & Herbs
2 tbs butter
1 handful fresh spinach
2 tsp garlic
4 oz pancetta
1/2 diced onion
Ranch Seasoning Packet (to taste - you don't need to use a lot!)
Rosemary & thyme
Salt, pepper, garlic, onion powder, Italian seasoning, smoked paprika
Directions:
Preheat oven to 400 degrees.
Start by cooking your pancetta until it begins to get crispy. Add in your onion and garlic and cook until fragrant. The pancetta is naturally a bit salty so wait to season with salt until later. Add fresh spinach at the very end and then remove from heat. Mix everything together until the spinach wilts a bit. Add this mixture to your room temperature cream cheese and boursin cheese and begin to mix. Season with Italian seasoning, salt, pepper, and ranch seasoning (you only need a little ranch seasoning - make sure to taste the mixture as you go and adjust the flavor to your liking). Add cheese and combine. Place in fridge or freezer to cool for a few minutes before stuffing chicken.
Using a sharp knife, butterfly your chicken breast. Place your hand on the top of the chicken and using your knife, slowly make an incision in the side. Cut about halfway (see pic) and form a pocket for your stuffing. Season chicken breast before adding stuffing.
Using a spoon, stuff your chicken cavity with chilled stuffing mixture. Next, get your skillet hot and sear chicken on both sides. Add butter and fresh herbs and then place in the oven to finish. Chicken is finished when the internal temperature registers 165 degrees (or when the juices run clear)
Allow this to rest for 5 minutes before slicing. Serve with your favorite side dishes and enjoy!
Chicken breast stuffed with leeks, grilled bell peppers and parmesan
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Ingredients:
- Chicken breast
- Leek
- Garlic puree
- Grilled bell pepper
- Dried or fresh thyme
- Chicken stock
- Butter and oil
- Parmesan
- Spices (smoked salt, paprika, dried thyme, red pepper flakes, black pepper)
- Lemon
- Lemon peel
How to prepare :
- First, we wash the leeks as instructed
- we cut the chicken breast and create a space to put the ingredients in it
- we mix the spices with oil and taste the chicken in it. Spit the garlic in the butter and oil, add the leeks, black pepper, a little lemon peel and thyme and let the leeks soften a bit
- add the chicken stock and let the leeks cook for about 15 minutes.
- Fill the inside of the chicken breast with leeks, grilled bell peppers and grated Parmesan.
- First, put both sides of the chicken breast in the same frying pan of leeks and then put it in the oven dish, the bottom of which we have poured sour lemon rings and extra leeks, and cook for 30 minutes with the lid on and 10 minutes without foil.
- We can add a little Parmesan on the chicken in the last 10 minutes.
Cheesy Spinach Stuffed Chicken Breasts
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED CHICKEN INGREDIENTS:
►3 large chicken breasts, boneless, skinless
►3/4 tsp salt
►1/2 tsp Black Pepper
►1/2 tsp Garlic Powder
►1/2 tsp paprika
►1 1/2 Tbsp olive oil
►4 oz cream cheese
►1 Tbsp mayonnaise
►2 garlic cloves, pressed
►1/4 tsp salt
►1 1/2 cups (1.5 oz) baby spinach leaves, chopped
►1/4 cup mozzarella cheese
►1/4 cup parmesan cheesed
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 How to make the chicken filling
1:43 How to prep the chicken
2:16 How to stuff and seal the chicken
3:16 How to season the chicken
3:50 Sauteing the chicken
4:37 Baking the chicken in the oven
5:02 Taste test
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Creamy Garlic Chicken Breast Recipe
Chicken breast recipes | Keto chicken recipe | Creamy garlic chicken | How to make Creamy garlic chicken
Today I'm making an easy Creamy garlic chicken recipe. This recipe is extremely versatile and can be turned into creamy garlic chicken pasta, creamy garlic chicken and rice, creamy garlic chicken and mushrooms, the list goes on! This one pot chicken recipe is perfect for weeknight as well as a meal prep option. You can also switch the chicken breast for chicken thighs or any other part. Give this a shot and it's surely going to turn into your favourite quick dinner recipe!
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INGREDIENTS: (2 servings)
2 large chicken breasts
5-6 cloves garlic (minced)
2 cloves garlic (crushed)
1 medium onion
1/2 cup chicken stock or water
1 tsp lime juice
1/2 cup heavy cream (sub fresh cream)
Olive oil
Butter
1 tsp dried oregano
1 tsp dried parsley
Salt and pepper (as needed)
*1 chicken stock cube (if using water)
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FAQ:
• Why lime juice?
As wine is not used in this recipe, lime juice is added for acidity (sourness). Otherwise the sauce might seem too rich
• When to add salt to the sauce?
Add salt towards the end as stock/stock cubes have added salt. I did not find the need to add more salt
• What else can be added to the dish?
Mushrooms, broccoli, bacon, spinach and parmesan cheese can also be added for additional flavor
• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice, couscous or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well. Omit lime juice if using white wine
• The entire sauce needs to be cooked on low flame so as to prevent it from splitting
• Reduce the liquid before adding cream
• Add 1/4 cup parmesan cheese to add more flavor
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