Tag Archives: bacon

Pepperjack Stuffed Chicken Breasts

My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!

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Pepperjack Stuffed Chicken Breasts

Course Main Course
Cuisine American
Keyword chicken, spinach, stuffed
Servings 4 servings

Equipment

  • meat mallet
  • thermometer

Ingredients

  • 4 boneless chicken breasts
  • 1 10 ounce pkg frozen spinach thawed
  • 1/2 cup sour cream
  • 2 cups pepper jack cheese shredded
  • 1 clove garlic minced
  • 4 slices bacon

Instructions

  • Flatten each breast with a meat mallet to 1/2 inch thick.
  • Drain and squeeze spinach to remove as much moisture as possible.
  • Mix spinach, sour cream, cheese and garlic to make stuffing.
  • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
  • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

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    Caramelized Bacon

    There were a few recipes at Stevens Catering that we could not make enough of. Guests kept coming back for more until it was all gone. This is one of those recipes. I finally learned to ask clients how much to make and they understood when it was gone I would remove the serving dish from the table and guests would eat other things. Ina Garten did a great job on this recipe and it is just that good. Enjoy!

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    Caramelized Bacon

    Barefoot Contessa Foolproof, Ina Garten, page 31
    Course Appetizer, Party Food
    Cuisine American
    Keyword bacon, brown sugar, cayenne, maple syrup, pecans

    Equipment

    • sheet pan
    • Food processor

    Ingredients

    • 1/2 cup light brown sugar lightly packed
    • 1/2 cup chopped or whole pecans
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1/8 teaspoon ground cayenne pepper
    • 2 tablespoons pure maple syrup
    • 1/2 pound thick-sliced Applewood-smoked bacon I use Wright's Hickory Smoked

    Instructions

    • Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
    • Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
    • Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
    • While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

    Notes

    These can be made early in the day and stored at room temperature.

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      Sweets and Eats- Broccoli Salad

      Just this last week someone asked me for the recipe for Broccoli Salad. Everyone loves this salad whether it is made with fresh grapes, raisins or dried cranberries. Doesn’t matter because it is the bacon that makes it so good. Enjoy!

      Broccoli Salad front left
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      Broccoli Salad

      Inspired by Southern Living
      Course Salad
      Cuisine American
      Keyword bacon, broccoli, dried cranberries
      Servings 6 servings
      Author stevens1951

      Ingredients

      • 1 lg head broccoli about 1 ½ pounds cut in bite size pieces
      • 10 slices bacon cooked and crumbled (we use cooked bacon crumbles)
      • 5 green onions sliced
      • ½ cup craisins
      • Dressing:
      • 1 cup mayonnaise
      • 2 T vinegar
      • ¼ cup sugar

      Instructions

      • Cut broccoli florets into bite size pieces. Place in a large bowl. Add bacon, green onions and craisins.
      • Combine remaining ingredients stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2 to 3 hours.

        Creamy Bacon Dip

        Judging a 4-H Region Food Show has nice side benefits including getting great recipes. This dip was often looked over on a buffet table until one person tasted it, and then it was hard to keep it replenished. All the olives and bacon in a cream cheese mayonnaise mixture make it one of the best dips for vegetables. The recipe did not win the show, but it is a winner in my book. Enjoy!

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        Creamy Bacon Vegetable Dip

        4-H Region Cookbook
        Course Appetizer, Party Food, Snack
        Cuisine American
        Keyword bacon, cream cheese, olives, onion
        Prep Time 30 minutes

        Equipment

        • ice bowl (see post Shrimp Dip in an Ice Bowl} or hollowed cabbage for serving

        Ingredients

        • 2 8 oz pkgs cream cheese
        • 1 cup mayonaise
        • 1 4 oz can ripe olives chopped
        • 1 tablespoon lemon juice
        • 1 4 oz can green chilies chopped
        • 1 cup sour cream
        • ½ cup purple onion chopped
        • 1 cup bacon bits real
        • ½ cup green olives chopped
        • 1 large cabbage with leaves

        Instructions

        • Soften cream cheese in microwave and place in mixer to blend with mayonnaise and sour cream. Add remaining ingredients and gently mix to blend. Chill in refrigerator and serve with fresh vegetables in hollowed cabbage or ice bowl,
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