Time 25m Yield 4 Number Of Ingredients 9 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.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.
Time 25m Yield 2 sandwiches Number Of Ingredients 11 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.
Time 26m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 9 Steps:
Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy. Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine. Spread both sides of the bread with butter. Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread. Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.
Time 40m Yield 12 sliders Number Of Ingredients 18 Steps:
For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl. Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight. For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat. Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside. For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove. Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 400ºF. Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank’s Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside. Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread. Use a rolling pin to roll out the bread rectangle as thinly as possible. In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients. Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes. Lower oven temperature to 350ºF. Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter. Bake for 18-20 minutes, until bread is lightly golden and cheese is melted. Slice and serve. (Optional: Serve with more ranch for dipping.) Enjoy!
Time 25m Yield 4 serving(s) Number Of Ingredients 9 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 pepper jack 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.
More about “bacon chicken sandwiches recipes”
Number Of Ingredients 8 Steps:
In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.
