Bacon Wrapped Cream Cheese Chicken

So. Good. I mean seriously, one of the best dinners I’ve ever made!  The bacon was obviously Dan’s favorite part, but I loved the dish in its entirety. The sweetness of the cream cheese mixed with the texture of the chicken and wrap the whole thing in bacon?! Out of this world! We are going to a bacon and beer party in the next couple of weeks and there are prizes for the best bacon dish and I’m seriously considering making this because it was that amazing!

Bacon Wrapped Cream Cheese Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 boneless skinless chicken breast
  • 2 tablespoons cream cheese
  • 1 tablespoon green onion, Chopped
  • 2 pieces bacon, Partially Cooked
Instructions
  1. Pound out Chicken breast so it is about ¼" thick.
  2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
  3. Roll CHicken breast up to conseal cream cheese.
  4. Wrap partially cooked bacon around chicken breast and secure with toothpick.
  5. Plase on baking sheet and back for about 30 minutes at 375.
  6. Broil for about 5 minute to crisp bacon.

Bacon Chicken Ranch Pockets

I love these, they are delicious! The bacon and chicken go well together, and the cream cheese makes everything all creamy and fantastic. Dan and I love to use rotisserie chicken, so this was a recipe that we instantly fell in love with. We made homemade potato chips as a side with this and that was a good choice! I also think that these would go well with some fresh avocado.

Serves: 4-8
 
Ingredients
  • 3 cups shredded chicken (rotisserie chicken works great!)
  • 8 slices bacon, cooked and chopped
  • 8 ounce package cream cheese, room temperature
  • 1 packet (1 ounce) ranch dressing mix
  • 1 cup monterey jack cheese, shredded
  • ¼ cup green onions, chopped
  • 8 – 8″ flour tortillas
  • 1 egg, beaten with 1 teaspoon water
  • 1 tablespoon olive oil
  • coarse salt
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions.
  3. Stir to combine.
  4. Spoon ⅛ of the chicken mixture (about ⅓ cup or so) down the center of the tortilla.
  5. Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket.
  6. Repeat with remaining tortillas and place seam-sides down on the baking sheet.
  7. Brush pocket tops with oil and sprinkle with salt.
  8. Bake at 425 degrees for 15-18 minutes until golden brown.
  9. Serve ranch dressing on the side to dip tortilla pockets.

Chicken & Dumpling Casserole

This dish is some major comfort food, and it is absolutely delicious! I’ve always been a little leery when it comes to dumplings because I’m not a huge fan of soggy food, but this was perfect! Very simple and easy to make, especially since I used pre-cooked rotisserie chicken. Super yummy! I’m sure that even my picky nephew would love this!

 

Serves: 6-8
 
Ingredients
  • 3-4 cups of cooked chicken (I used a rotisserie chicken)
  • 2 cups chicken broth
  • ¼ cup unsalted butter
  • 1 cup flour
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 1 can Campbell's cream of chicken soup
Instructions
  1. Preheat oven to 400.
  2. Melt butter in the microwave and pour into bottom of a 9x13 pan.  Shred the chicken and spread it on top of the butter.
  3. Whisk together the milk and the flour, baking powder and salt.  Slowly pour over the chicken.  Don't stir.
  4. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture.  Don't stir.
  5. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Rotel Chicken Casserole

Yum, yum, yum! This recipe can be made in multiple ways: stove top, oven, or in a crock pot! Crock pot dinners are my favorite things to cook, why wouldn’t you want to make something that you have to put in so little effort! Putting all of the ingredients into one cooking pot and just letting it cook itself?! Amazing! Dan and I used chicken breasts instead of tenders, and it worked well, we are thinking of adding bacon next time, shocking, I know. We used cream cheese instead of yogurt and that was an okay substitute. I also don’t like Fritos, so we didn’t use those as a garnish.

Rotel Chicken Casserole
 
Ingredients
  • 8 pieces Chicken Tenders
  • 4 Tablespoons Velveeta
  • ⅔ cups Plain Yogurt
  • 1 can (10 Oz. Size) Rotel
  • ½ teaspoons Chili Powder
  • ⅔ cups Cooked Rice (optional)
  • 1 can (15 Oz. Size) Beans (optional)
  • 1 cup Shredded Cheese
  • Fritos, For Garnish
Instructions
  1. Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins.
  2. Melt the Velveeta in a large microwave safe bowl.
  3. Stir in the yogurt, Rotel, and chili powder.
  4. (If you are making the casserole version of this dish, stir in the rice and beans as well.)
  5. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes.

Creamy Avocado Garlic Pasta

 My favorite thing about this dish is that it can be vegetarian or you can add any kind of meat or protein you like! I made The Perfect Chicken because as the name suggests it is perfect and it goes with almost anything! My fiancee and I disagree on only one thing when it comes to this dish, and that’s the amount of garlic. He thinks that there is no such thing as too much garlic, where I personally err more to the side of caution when it comes to garlic (garlic breath, yuck!) So use however much garlic you want, or in my fiancee’s case use however much garlic your lady wants!

Creamy Avocado Garlic Pasta
Serves: 2-3
 
Ingredients
  • 1 medium sized ripe Avocado, pitted
  • ½ lemon, juiced + lemon zest to garnish
  • 2-3 garlic cloves, to taste
  • ½ tsp kosher salt, or to taste
  • ¼ cup Fresh Basil
  • 2 tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta
  • Freshly ground black pepper, to taste
Instructions
  1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
  2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
  3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

Lime Avocado Chicken

So at our house we like bacon, a lot… And that means that we added bacon to this already delicious chicken dish and it became even more fantastic! Obviously if you so choose you can add whatever you want to this, or don’t! It is fabulous any way you eat it. We found that eating this on tacos was our favorite way to have it. It was also pretty good with our Lemon Angel Hair Pasta (http://www.thisiswhyimfull.com/dinner/lemon-angel-hair-with-chicken-and-spinach) Something about the lemon/lime mix always makes my taste-buds do a happy dance!

Lime Avocado Chicken
Serves: 4
 
Ingredients
  • 1½ teaspoons blackened seasoning
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1 teaspoon olive oil
  • 1 diced peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 lime, cut into fourths
Instructions
  1. Sprinkle seasoning on both sides of chicken.  Heat oil in a large nonstick skillet over high heat.  Add chicken; cook 1 minute or until seared.  Reduce heat to medium; cook 3 minutes on each side or until done.
  2. Combine avocado and next four ingredients.  Squeeze lime over chicken before serving.  Top with avocado mixture.

Whole Chicken Slow Cooker Recipe

This is an amazing and simple set and forget recipe for the perfect whole chicken. It takes about 10 minutes to prepare and you set your slow cooker to high. Come back around 4 hours later and you have a perfectly cooked whole chicken ready to be carved! Make sure you let the chicken cool before you start to carve into it, that way any of the juices that haven’t dripped to the bottom of the slow cooker will stay in the meat and not on your cutting board.

**Note I started doing this recipe so I could use the cooked chicken for anothing recipe, anyway that’s why I used foil as seen in the picture. You can easily replace that with potatoes, carrots or what ever side you would like to go along with the chicken. It doesn’t have to be foil to come out right.

If you decide to try this let me know how it goes! Happy cooking!

5.0 from 1 reviews
Whole Chicken Slow Cooker Recipe
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 lbs Whole chicken
  • 1 tbsp Paprika
  • 3 tbsp Steak seasoning
  • Salt and Pepper to taste
Instructions
  1. Cook chicken on high for 4 to 4½ hours depending on size of chicken and strength of your slow cooker. Times will vary, so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on a cutting board for about 20 minutes before carving.

 

 

Skinny Chicken Pot Pie

Delicious and creamy pot pie is another comfort food of mine. Nothing beats the flaky crust and bits of chicken with all the healthy vegetables. I eat this when I need a break from bacon and cheese, its just so soothing and healthy for you. If your recipe turns out too runny for a pie, no one likes soggy crusts then put some corn starch in the mixture to thicken things up. If you don’t have corn starch handy you can also use all purpose flour. A thick and creamy filling is a must for a pot pie don’t be too afraid to make it thicker, your crusts will thank you and so will your tummy.

I’d like to be able to save these and make them in batches like you see in the store where you just microwave the pot pie and you’re done. But I haven’t found a good way to store them where the crust stays flaky. Maybe there is a special way to make the crusts? I’m not sure, but I’m open to suggestions.

Happy Cooking! Post a comment if you’ve tried this or have suggestions!

Skinny Chicken Pot Pie
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 6 Tablespoons butter
  • 6 Tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 cups shredded, or cubed, cooked chicken
  • ¾ cup frozen peas
  • 12 baby carrots
  • 3 small potatoes
  • 1 9-inch pie dough, unbaked
Instructions
  1. Make chicken broth (or use a canned version, but I really think it's better to just make your own. It's less expensive this way, and you can make exactly what you need. 1 cup of boiling water + 1 teaspoon of bouillon = cup of broth).
  2. Put water in a tea kettle and boil. When it boils, mix two cups of the boiling water with 2 teaspoons of chicken bouillon granules. Peel the potatoes, and then cut them into bite size pieces. Set aside.
  3. Slice carrots and set aside. Place carrots and potatoes into a small saucepan and cover with water.
  4. Place on the stove and cook on high heat until it comes to a boil. Turn down the heat to medium high, add frozen peas, and let it cook for 10-12 minutes, or until potatoes are tender, but not mushy.
  5. When done, drain the veggies and set aside. While these are cooking, in a medium/large saucepan, melt the butter. When the butter has melted, remove from the heat and add the flour, stirring until smooth. Return to heat and slowly stir in the chicken broth and milk, salt and pepper.
  6. Continue to cook over medium heat, stirring constantly, until mixture thickens. The time on this may vary, depending on how heavy your saucepan is. Just be sure to continue to stir, getting the spoon to the bottom of the pan, so that it doesn't become lumpy and/or stick to the bottom. Add the veggies to the cream sauce, and then stir in the chicken.
  7. Pour it into a 9-inch, deep dish pie plate (or use a 2 quart casserole dish), and top with the crust. Leave enough of the crust to hang over the sides so that you can crimp it around the edges.
  8. Cut several slits in the top of the crust to allow the heat to escape while baking. I recommend placing a cookie sheet on the rack below the pie, so that this doesn't happen in your oven (I put mine in a little too late): Bake at 425 for 25-30 minutes, until the crust is golden brown.

Chicken with Honey-Beer Sauce

Beer and chicken what could be better? Bacon. I’m a firm believer in cooking with beer, it adds amazing taste and flavor to ordinary meals. Ever make plain ol’ chicken in the pan? It isn’t that great, but add a splash of beer and volia instant classic! I’ve tried this recipe with many types of beer and I’ll leave you to your own devices on which beer to choose, but try something you think will go good with honey, mustard, and soy sauce or if you aren’t a fan of soy sauce you can skip that ingredient entirely. I do that if I’m going to cook chicken with a craft beer and I want to enjoy the flavor of the beer more than that of soy.

If you garnish this with bacon you’ll be in chicken heaven. Maybe I’ll wrap the chicken in bacon next time.

Happy Cooking! Post a comment if you’ve tried this or have suggestions!

5.0 from 1 reviews
Chicken with Honey-Beer Sauce
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tsp. vegetable oil
  • 4 clean chicken breasts
  • 2 small shallot onions
  • ½ cup beer
  • 2 tbsp. soy sauce
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 2 tbsp. parsley leaves
  • Salt and pepper to taste
Instructions
  1. Place a heavy skillet over medium to high heat. Add oil.
  2. Salt and pepper the chicken breasts to taste and place in skillet
  3. Meanwhile, Slice onions.
  4. Take breasts out when cooked and put aside.
  5. Add onions to the skillet and cook for 2 minutes.
  6. In a bowl, mix beer, soy sauce, mustard and honey.
  7. Pour mix to the skillet, and bring to a boil while constantly stirring.
  8. Simmer for 5 minutes. Then, replace Breasts to the skillet – make sure cover the breast nicely with the sauce.
  9. To serve, add chopped parsley.

Chicken Piccata with Lemon

Don’t forget the Parchment Paper Chicken Piccata with Lemon on this one. It makes clean up a great help and nothing seems to stick, I use the cheap stuff from Kirkland if you’ve never used it before its really handy to have around the kitchen. The lemons in this recipe really bring out the subtle flavors of the chicken and wine. Feel free to experiment with other ingredients if you want to add more flavor. Maybe wrap it in bacon and you’ll have Bacon wrapped Chicken Piccata. I want to try this, and I think I’ll leave the lemons out of the recipe when I do it. Lemons and bacon don’t sound right in my mind. Bacon.

Or maybe I’ll sprinkle cheese on the chicken and then wrap it in bacon. Then I’ll have a gooey cheesy bacon-y chicken. mmmm

I made this dinner with mashed potatoes and green beans as sides. My fiancee loved it!

Happy Cooking! Post a comment if you’ve tried this or have suggestions!

Chicken Piccata
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 split Boneless, skinless chicken breasts
  • ½ cup All-purpose flour
  • Salt and Pepper to taste
  • 1 Egg
  • ¾ cup Seasoned dry breadcrumbs
  • Olive oil
  • 3 tbsp Unsalted butter at room temperature
  • ⅓ cup Lemon juice
  • ½ cup Dry white wine
Instructions
  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼-inch thick. Sprinkle both sides with salt and pepper.
  3. Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures.
  4. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  5. For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.