Best Bacon Wrapped Chicken Sandwich Recipes

Bacon Wrapped Grilled Chicken Sandwich image

Provided by gailanng

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves, boneless and skinless (small breasts work best)
8 slices bacon
2 tablespoons lime juice
2 tablespoons lemon juice
pepper and garlic salt
1 avocado, sliced thinly
4 slices swiss cheese
8 slices Texas toast thick bread (can sub toasted hamburger buns)

Steps:

Marinate breast halves in lemon, lime juice, pepper and garlic salt unrefrigerated for about 1/2 hour.
Wrap chicken with two pieces of bacon, using toothpicks to hold bacon. Place breast halves on a hot grill and grill until chicken is done, turning frequently. When chicken is near done, place avocado slices on top of chicken then top with Swiss cheese. Grill just until cheese is melted. Remove chicken from grill and place on Texas toast or buns with toppings of choice.

Nutrition Facts : Calories 548, Fat 31.1, SaturatedFat 10.8, Cholesterol 83, Sodium 543.1, Carbohydrate 37.4, Fiber 4.9, Sugar 3.6, Protein 30.2

Bacon-Wrapped Chicken Sandwich image

Provided by Aida Mollenkamp

Time 25m

Yield 2 sandwiches

Number Of Ingredients 11

1 tablespoon vegetable oil
2 (6 to 8 ounce) boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 slices bacon
1/2 cup apple juice
2 ciabbata rolls, halved lengthwise and toasted
1 tablespoon whole grain Dijon mustard
1 medium head Belgian Endive, TK, cored and thinly sliced lengthwise
1 medium gala, braeburn, or pink lady apple, cored, halved and thinly sliced

Steps:

Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.