PHILLY BACON WRAPPED CHICKEN WITH FRIED GREEN BEANS
A delicious and hearty meal made easy & quick. A bacon lovers delight and my husbands favourite dinner! Chicken is stuffed with cream cheese and chives and wrapped in bacon. I have also included my favourite green bean side dish which accompanies this meal perfectly. ENJOY : )
Provided by MissLayce
Categories Chicken Breast
Time 10h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, chives and lemon juice in a bowl.
- Preheat oven to 350.
- Slice a slit in the chicken breast and use your fingers to create a pocket. Fill chicken with 1/4 of your cream cheese mixture and secure closed with toothpicks.
- Wrap chicken in bacon (2 pieces each) and bake in oven for 45 min or until chicken is cooked throughout.
- Green Beans (start prep when chicken has been cooking about 30min).
- Slice bacon into 1/2 inch strips.
- Pan fry bacon and onions until bacon is crispy.
- Turn frying pan to low and mix in green beans.
- Pan fry beans on low for 10 min or until cooked.
FRIED CHICKEN WITH PLUM CORNBREAD AND BACON GREEN BEANS
Steps:
- Stir together the buttermilk, Dijon, paprika, cayenne and salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours refrigerated).
- Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet.
- Combine the flour, salt, baking soda and mustard powder in a bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture.
- Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid the bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through, if necessary.
- Serve fired chicken with plum cornbread and bacon green beans.
- Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8- by 8-inch square baking pan.
- Combine the flour, cornmeal, baking powder and salt in a large mixing bowl. Combine the milk, honey, vanilla and eggs in another mixing bowl and whisk to thoroughly combine. Just before combining the wet and dry ingredients, whisk in the melted butter into the wet mixture. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake for 25 to 30 minutes. Remove from the oven and let cool before cutting.
- Bring a stock pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes. Prepare a bowl of ice water and shock the beans to stop the cooking process. Add the oil and bacon to a saute pan over medium-high heat. Let the bacon cook until its crunchy. Mix in the green beans and toss to coat with the bacon.
OVEN-FRIED CHICKEN WITH GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Combine the cornflakes, 1 tablespoon olive oil and the paprika in a medium bowl; season with salt and pepper. Combine the yogurt, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add the chicken and toss to coat.
- Dredge the chicken in the cornflake mixture, pressing to help it adhere. Transfer to the prepared baking sheet; mist with cooking spray. Bake on the upper oven rack until lightly browned, about 15 minutes. Flip the chicken and bake until cooked through, 7 to 10 more minutes.
- Meanwhile, toss the green beans, garlic, scallion whites and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread on another baking sheet; bake on the lower oven rack, stirring occasionally, until tender, about 20 minutes. Toss with the lemon zest and scallion greens. Serve with the chicken and honey mustard.
Nutrition Facts : Calories 455 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 99 milligrams, Sodium 579 milligrams, Carbohydrate 46 grams, Fiber 7 grams, Protein 47 grams
LEFTOVER FRIED CHICKEN, GREEN BEANS AND MASHED POTATOES MAKEOVER
My Husband brought home a special from work which was Fried Chicken, mashed potatoes and green beans that had bacon as an ingredient. We ate half of it and the next night I wanted to use the rest of it but didn't want to heat in an oven so I created a casserole and some potato pancakes. It was the best and we ate leftovers of that the next night....awesome flavor and tasty
Provided by Meg Terhar Hill @pjgourmeg
Categories Chicken
Number Of Ingredients 15
Steps:
- Take your fried chicken and strip it of all the meat and some of the skin and place it in a bowl.
- In a sauce pan warm up the chicken stock and sour cream add in your seasonings, then add flour and some of the cheese to thicken
- Now take the green beans and spread on the bottom of the small casserole dish, then place the shredded chicken on top of that and when the sour cream mixture is thickened pour over the top, shred the cheese on top of that and sprinkle the Panko on top and drizzle the butter on top of that.
- place in a 350 deg oven and start on the potatoe pancakes
- Place your Potatoes in a bowl and add an egg and mix in, then add the flour...in a small pan saute your onion until caramelized and add to the potatoes, stir and when casserole is about ready to take out of the oven start the potato pancakes
- For the potato pancakes you need butter in the pan, I don't care how much but it should be enough to almost deep fry in...by tablespoonfuls drop into the fry pan, 4 should fit in the pan...brown nicely and place on paper towels
CHICKEN FRIED GREEN BEANS
When I was a little girl, green beans were second only to spinach on my list of most hated vegetables. In an attempt to get at least some vegetables in me my mother would sometimes cook green beans in this way. To her relief, I actually ate them! We drizzled them with butter or ketchup. This recipe is from long before the...
Provided by Martha Price
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. Put flour, cornmeal, garlic powder, salt and pepper in large plastic container with lid. Add grean beans; shake well until beans are completely coated.
- 2. Heat butter in skillet until bubbly. Add beans; cook over high heat, stirring occasionally. Cook 10 minutes or until coating is crunchy and brown. Serve hot, with or without topping of your choice.
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