Bacon Wrapped Chicken Breast

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Seasoned chicken breasts wrapped in bacon and then baked at high heat for crispy bacon on the outside and tender moist chicken breast on the inside.  Chicken so incredible it melts in your mouth.  Easy to make and yet very impressive for your dinner guests.

 

Bacon Wrapped Chicken Breast

 

2 large boneless, skinless chicken breasts

2 teaspoons garlic powder

2 teaspoons brown sugar

1 teaspoon Italian seasoning

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground pepper

6 pieces bacon

 

Preheat oven to 400 degrees.  Line a baking dish with foil. Place one large chicken breast flat on your work surface with the rounded side closest to you. 

 

 

 

 

 

 

 

 

 

Using twine, tie the two breasts together to make sure they don't come apart.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine all of the spices into a small bowl and mix. Then, season the chicken breast with 1 teaspoon of chicken seasoning, making sure to get both sides. Save the remaining spices for later.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, wrap the chicken breast with 2 to 3 pieces of bacon depending on how big they are. Keep the ends of the bacon under the chicken breast roll. Start at one end and move to the other. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer each bacon wrapped chicken breast to the foil lined baking dish.  You can also use a rack if you wish. Sprinkle the tops of the bacon covered chicken breasts with the remaining seasoning.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast chicken breast at 400 degrees for 25 minutes. Then, turn the heat up to 450ºF and bake for 5-10 more until the bacon is crispy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer Chicken to a cutting board and allow to rest for at least 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The internal temperature of the chicken should be at least 165º degrees and the bacon should be fully cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut through twine and remove. Slice chicken breast with a carving knife. 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Don't forget the gravy!

 

   

 

 

 

 

 

 

 

 

 

A delicious roast chicken dinner!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips & Notes

 

Bacon: make sure NOT to use thick-cut bacon or it will not crisp up like it you want it to.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet and Savory: for a sweet and savory flavor, sprinkle a little brown sugar on top of each chicken breast before baking.

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

 

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Chicken and Wild Rice Pot Pie

 

 

 

 

 

 

 

 

 

 

 

 

I have never been a fan of chicken pot pie…. It’s the filling I don’t like.  I truly dislike mixed frozen veggies with cream of whatever soup and a little chicken hidden under a pie shell. When I was little I would eat the pie crust and leave the filling, which brings me to this recipe.

The other day I made my incredible Chicken and Wild Rice soup, which is one of my favorites.  As I was enjoying it with some warm crusty French bread, I realized how deliciously thick and creamy it was.   So, I got to thinking….(seems I’m always thinking about creating new recipes while I’m eating)…OMG this thick delicious soup would be so good in a Pot Pie!  So with a few modifications  I think I created the best pot pie I’ve ever eaten. 

Chicken and Wild Rice Pot Pie

2 tablespoons olive oil

3 cloves garlic, minced

½ cup diced onion

1/2 cup carrots, diced

1/2 cup celery, diced

3 cups chicken broth

2 cups cooked  chicken breast, chopped (rotisserie is good)

1 (6.2 oz.) Uncle Ben’s Fast Cook Long grain Wild Rice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup all-purpose flour

1/2 cup butter

1-1/2 to 2 cups heavy cream

 1 ready made pie crust round or puffed pastry sheet.

1 large egg, beaten

 

Filling

Add olive oil to a large pot.  Sauté garlic, carrots, onion and celery for a few minutes until softened.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the half cup of flour in the pot and stir to combine.  Using a whisk, add the chicken broth slowly, stirring constantly.  

 

 

 

 

 

 

 

 

 

 

 

Next, slowly whisk in the cream until combined. Bring just to boiling. Stir in the rice and the seasoning packet. Cover the pot and turn heat down to low.

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 After about 10 minutes, stir to make sure rice is not sticking and is incorporated into the liquid. Taste for done-ness and seasoning.  Add salt and pepper as needed.  If too thick add more chicken broth.  To thin, add more cream.

 

 

 

 

 

Drop in chopped chicken and stir to combine. Reduce heat to a simmer and continue to cook for another 15 minutes until thick and creamy.  Set mixture aside and let it cook for about 10 minutes.

Next, spray your ramekins with non-stick spray.  Then fill with the filling to just beneath the rim.  Brush egg along the rim and just outside the ramekin to keep help the top of your pie to stick. 

Pie Crust

Lay out your pie crust or puffed pastry.  Trace around you ramekin making sure you add about an inch all the way around to hang over. Lay your pie crust on top and press down and crimp all around the rim. Cut  a small slit across the top.  Then brush the top with egg.  Bake at 350 degrees until top is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

NOTES: 

 I use a rotisserie chicken to save so much time.  If you choose to cook your own, use two boneless skinless chicken breasts.

 

 

 

 

 

 

 

 

 

 

 

 

I pour my liquids in slowly watching to make sure I get the correct consistency.  You want your sauce thick and creamy.

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

 

Eggs Over Cheesy Potato Cakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I truly enjoy this breakfast.  The extra crispy potato cake and that cheesy center are perfect with that smooth velvety egg yolk.  YUM!

Eggs Over Cheesy Potato Cakes

 4 red potatoes

½ cup butter, melted

1 cup shredded cheddar cheese

2 eggs, whisked

¼ cup fresh chives, chopped

1 tablespoon garlic salt

1 teaspoon dried oregano

½ teaspoon pepper

Preheat oven to 400° degrees. Spray a baking sheet with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peel and grate the potatoes.  Drop shredded potatoes into a large bowl of ice water. This will remove the surface starch. Then with your hands, squeeze the shredded potatoes and move to a large bowl.

 

 

 

 

 

 

 

 

 

 

 

Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Using your hands again, mix until well combined.

 

 

 

 

 

 

 

 

 

 

 

 

 

Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.  I like to make oval shapes but you can do any shape you want.  

Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.

 Over Easy Eggs

 

1 tablespoon butter

1  large egg

Salt and pepper to taste

Small nonstick frying pan

Flat spatula

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter in a small nonstick frying pan over medium heat. Tilt the pan so the butter films the bottom.

Add a large egg and season with salt and pepper.

Let the egg cook undisturbed until the white is almost completely set and opaque except for the 1/2-inch area around the yolk, about 2 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carefully flip the egg. Use the edge of a flat spatula to cut and separate the egg if needed. Gently slide the spatula under the egg, making sure it is centered under the yolk, and carefully flip the egg.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook until the white is completely set, about 30 seconds more. Gently lift the egg onto your potato patty.  Enjoy!

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.