Best Oven Baked Bacon And Banana Chicken Recipes

EASY BANANA CHICKEN

Steps:

• Wash chicken breasts and dip them in oil.
• Mash bananas.
• Arrange chicken on a baking sheet and cover each piece with banana.
• You can garnish this with almost any spice imaginable--popular ethnic ones are paprika, coriander, poppyseeds, or cinnamon.
• Bake at 350 degrees for 30 minutes or until chicken reaches internal temperature of 165 degrees.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

OVEN BAKED BACON AND BANANA CHICKEN

Steps:

• Preheat the oven to 220°C/425°F/gas mark 7.
• Cut the corn from the cobs and put the kernels in a roasting tray. And add one drained tin of beans. Take the other tin and squash the drained beans, then add them too.
• Slice a pocket in to each of the chicken breasts and squash half a banana into each one. Season them with the salt and pepper and place in the roasting tray on top of the beans and corn.
• Add the wine and low fat crème fraiche to the tray over the beans, then lay two slices of bacon on top of each chicken portion. Finally, pop little knobs of the spread around the tray in between the bits of chicken.
• Bake for 40 minutes then serve scattered with fresh mint.

OVEN BAKED CHICKEN WITH BACON

Steps:

• Preheat the oven to 350 degrees.
• Heat a large ovenproof Dutch oven over medium high heat. Cut the bacon slices into small pieces and fry until crisp, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the flavourful bacon grease in the pan. Turn off the pan until you are ready to fry the chicken.
• Pour the flour onto a plate or wide bowl, mix in salt, pepper, and herbes de Provence. Remove the fillet from the breast pieces, and cut the breast itself in half. Coat the chicken with flour and spices. Turn back on the pan, and fry the chicken for a few brief minutes on each side, just until lightly browned. Remove the chicken from the pan and set aside.
• Chop the onion. Add olive oil to pan, and cook chopped onions for for 5-10 minutes, until browned and translucent. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. THey're the best part of the flavour! Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.
• Add the chicken pieces, and bacon back into the pan and bake in the oven for 40 minutes, turning chicken pieces half way through cooking.
• Remove from oven, and serve over rice, or with mashed potatoes.

CHICKEN BACON BAKE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray a 9x9 baking dish with cooking oil.
• Place two halves of bacon on each piece of chicken.
• Sprinkle brown sugar over the top.
• Cover and bake for 35-45 minutes until juices run clear.
• Remove lid and allow to brown for an additional 5-7 minutes.
• Serve.

BANANA CHICKEN

Steps:

• 1. Preheat oven to 350.
• 2. Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix coconut cream with lemon juice.
• 3. Peel bananas and cut each banana into halves lengthwise. Brush chicken and bananas thickly with coconut mixture and roll in crumbs, pressing firmly to make them adhere. (*Note* - this is messy) Brush a baking pan with some of the butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in preheated 350 oven for 45 minutes.
• 4. Add bananas and drizzle with remaining butter. Bake for another 15 minutes.
• 5. Voila!

BACON & CHEDDAR CHICKEN

Steps:

• Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.