Best Bacon Jack Chicken Recipes

BACON JACK CHICKEN SANDWICH

Steps:

• Preheat a grill for medium heat.
• While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
• Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
• Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

BACON JACK CHICKEN

Steps:

• Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°; drain. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. , Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese.

CHICKEN BREASTS WITH PEPPER JACK AND BACON

Steps:

• Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick.
• Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side.

CHICKEN WITH BACON AND PEPPER JACK CHEESE

Steps:

• Grease a baking dish and set aside. Heat the oven to 375°.
• Fry or bake* the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
• Wash the chicken and pat dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
• In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
• Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165° on an instant read thermometer.
• Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
• Bake the chicken for about 5 to 6 minutes, until cheese is melted.
• Sprinkle with cilantro just before serving, if desired.

BACON, PEPPER JACK STUFFED CHICKEN

Steps:

• Flatten the chicken breasts.
• Sprinkle seasonings on both sides (it doesn't take much).
• Place cheese on chicken.
• Roll the chicken around the cheese.
• Secure with toothpicks.
• Wrap the bacon around the chicken (be sure to cover the ends as well, or your cheese will run out).
• Place on grill
• Grill for a total of 9-12 minutes, rotate 3-4 times to equally cook.

PEPPER JACK STUFFED CHICKEN WITH BACON-BEER CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
• Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
• Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side.
• Salt and pepper both sides.
• Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
• Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
• In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks.
• When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender.
• In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
• Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
• Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
• Top chicken breasts with beer-cheese sauce. I like to serve these over rice!

BACON JACK CHICKEN

Steps:

• Sprinkle chicken with seasoned salt.
• In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain.
• Remove and keep warm.
• In the same skillet, cook bacon over medium heat until crisp.
• Remove to paper towels to drain.
• Saute onion and mushrooms in drippings.
• Return chicken to the pan.
• Top with bacon, onion, mushrooms and pepper jack cheese.
• Cover and let stand for 2-3 minutes or until cheese is melted.
• Sprinkle with Parmesan cheese.