CHICKEN BREASTS WITH PEPPER JACK AND BACON
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 3
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.
PEPPER JACK STUFFED CHICKEN WITH BACON-BEER CHEESE SAUCE
Spicy pepper jack cheese, jalapenos, and cream cheese meet chicken breasts which are then topped with a bacon-beer cheese sauce! A perfect meal when you are craving something a bit on the spicy side!
Provided by Sweets n Supper
Categories Chicken Breast
Time 1h15m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 616, Fat 37.8, SaturatedFat 18.5, Cholesterol 160.4, Sodium 1265.6, Carbohydrate 21.2, Fiber 2.9, Sugar 7.3, Protein 45.7
PEPPER JACK STUFFED CHICKEN
This is a very easy yet elegant dish in presentation. You will definitly impress the ones that you serve. A very unique and tasty dish.
Provided by Parkers Mom
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut cheese into two 2-1/4 in x 3/4 in strips.
- Flatten chicken with a meat mallet.
- Place a strip of cheese down the center of chicken.
- Fold chicken over cheese and secure with toothpicks.
- Rub seasoning over the outside of chicken.
- In a large skillet brown chicken on both sides.(once the chicken has fried on one side you can remove the toothpick).
- Transfer chicken to a greased baking dish.
- Bake uncovered at 350 for 25-30 minutes or until juices run clear.
Nutrition Facts : Calories 166.9, Fat 15.4, SaturatedFat 6.3, Cholesterol 25.3, Sodium 187.8, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 7
PEPPER JACK STUFFED CHICKEN
The spicy cheese and Mexican seasoning give plenty of zip to these tender chicken rolls. Round out the meal with rice pilaf and pineapple tidbits. Or microwave frozen broccoli and serve peppermint stick ice cream for dessert.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Cut cheese into two 2-1/4x1x3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken., In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 292 calories, Fat 18g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 325mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
BACON, PEPPER JACK STUFFED CHICKEN
I was looking for an easy way to grill chicken and still keep it moist. This recipe is what resulted. The first time I fixed it for my husband he spent the next two days at work bragging about what a great cook his wife was. It is a good thing I started with something this simple.
Provided by dmoseley
Categories Chicken Breast
Time 22m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 337.4, Fat 21.9, SaturatedFat 7.2, Cholesterol 99.3, Sodium 454.3, Carbohydrate 0.3, Protein 32.5
POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE
Steps:
- For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
- Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
- Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
- Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
- When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.
BAKED CHICKEN WITH BACON AND PEPPER JACK CHEESE
Steps:
- Gather the ingredients.
- Grease a baking dish and set aside. Heat the oven to 375 F.
- 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.
- Pat the chicken 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 F 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.
- Serve and enjoy.
Nutrition Facts : Calories 474 kcal, Carbohydrate 14 g, Cholesterol 146 mg, Fiber 1 g, Protein 49 g, SaturatedFat 10 g, Sodium 817 mg, Sugar 6 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g
MONTEREY JACK STUFFED CHICKEN (OAMC)
Juicy chicken breasts are filled with yummy Monterey Jack cheese and coated in a zesty panko crumb mixture. This recipe makes six chicken breasts, but can easily be doubled if you want to prepare more for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.
Provided by Rottmom
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.
- Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.
- Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.
- In a shallow pan, mix together eggs, salsa and salt.
- In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.
- Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.
- Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.
- Serving Day:.
- Unwrap chicken breasts.
- Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.
- When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.
- Bake uncovered about 35-40 minutes, or just unitl done.
- Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!
Nutrition Facts : Calories 693.2, Fat 40.9, SaturatedFat 19.2, Cholesterol 296.2, Sodium 880.9, Carbohydrate 28, Fiber 2.2, Sugar 3.1, Protein 51.3
BACON JACK CHICKEN
Pepper Jack cheese adds extra warmth to this golden brown chicken topped with tender veggies and bacon. It cooks in no time, and you can vary the flavor by substituting different cheeses. Dawn Jones - Cedar Vale, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 561 calories, Fat 44g fat (21g saturated fat), Cholesterol 163mg cholesterol, Sodium 903mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.
PENNE WITH CHICKEN IN CREAMY PEPPER JACK CHEESE SAUCE
This is a modified, kicked-up version of a Monterey Chicken recipe I made one time. Prep and cook times are approximate.
Provided by MSnow
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, cook bacon until semi-crisp, reserving drippings.
- Drain bacon on paper towels and crumble when cool.
- Sauté sliced chicken in bacon drippings until no longer pink.
- Remove from pan and set aside.
- In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
- Stir in the flour and cook for 1 minute.
- Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
- Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
- Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
- Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
Nutrition Facts : Calories 541.7, Fat 20.4, SaturatedFat 9.8, Cholesterol 68.4, Sodium 345.3, Carbohydrate 67.5, Fiber 9.2, Sugar 1.8, Protein 23.4
BARBECUE JACK CHICKEN
Pepper Jack cheese from the deli and bottled barbecue sauce are all you need to dress up these simple grilled chicken breasts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with toothpicks., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a thermometer reads 165°, basting frequently with barbecue sauce. Discard toothpicks before serving.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 572mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.
PEPPER JACK STUFFED CHICKEN
Make and share this Pepper Jack Stuffed Chicken recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 45m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut cheese into two 2 1/4 in 1 inch x 3/4 inch strips.
- Flatten chicken to 1/4 inch thickness.
- Place a strip of cheese down the center of each chicken breast half.
- Fold chicken over cheese and secure with toothpicks.
- Rub seasoning over chicken.
- In a large skillet, brown chicken in oil on all sides.
- Transfer to a 8 inch square baking dish, and bake uncovered at 350 degrees for 25-30 minutes or until the meat is no longer pink.
- Discard toothpicks.
Nutrition Facts : Calories 293.3, Fat 22.3, SaturatedFat 7.9, Cholesterol 71.7, Sodium 233.5, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 22.1
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