Slice chicken breasts crosswise into 1/4\"
Cook bacon in a skillet on high heat for 3 mins or until golden and crisp. Drain on paper towels.
Preheat an electric sandwich press or a skillet on medium heat. Place bread on a board; spread with chutney. Top 4 slices of the bread with bacon, cheese, chicken and avocado. Top with remaining bread.
Cook in the sandwich press, in batches, for 5 mins or until golden and cheese melts. (If using a skillet, turn sandwiches once during cooking.) Cut in half.
Combine milk, greek yogurt, and hidden valley ranch seasoning and salt and pepper until smooth.
Stir in diced chicken, noodles, cheese and cauliflower.
Spread evenly in 13x9 baking dish and top with bacon bits and breadcrumbs.
Bake at 350 for 35 minutes, or until breadcrumbs are golden brown and casserole is bubbly. Serve and enjoy!
et aside.
Add the chicken, bacon and garlic, then cook for
Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
Remove the chicken and set aside
Cook the bacon until crisp in the same pan
slice the chicken into thin strips and roughly chop the bacon
Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
Drizzle the dressing over the salad and serve
Cook bacon and chicken bacon as required.
Start with 2 slices of sourdough bread. Squirt both pieces with the Sandwich Spread.
Layer 2 ounces Provolone Cheese, 2 ounces Peppadew Cheese and 2 ounces Smoked Gouda Cheese onto bread.
Add 4 slices either Bacon or Chicken Bacon and 2 tomato slices per sandwich.
Top with second slice of bread.
Can be cooked on a griddle or in a panini press. Cook just until the cheese starts to melt. Serve warm.
Cook bacon & set aside.
Slice chicken breast horizontally to create a pocket.
Place bacon & cheese into the pocket.
Beat the egg in a bowl.
Place the breadcrumbs into a bowl & add rosemary & thyme.
Medium heat oil in a frying pan.
Dip chicken into egg then into breadcrumb mix, place into frying pan & cook until golden approx 4 minutes each side depending on the size of the chicken.
Serve with any vegetables (can add a nob of garlic butter to chicken).
ith a layer of mozzarella cheese. Mix together Italian seasoning, salt
inute.
Add chicken and bacon. Cook, stirring until chicken is cooked through
Heat oven to 400 degrees.
Spray a 9-inch pie plate with non-stick cooking spray.
Place chicken, bacon and mixed vegetables in pie plate. Sprinkle with cheese.
Combine remaining ingredients together until blended.
Pour over top of meat, cheese and vegetables in pie plate.
Bake 30-35 minutes or until knife inserted in center comes out clean.
Cool 5 minutes.
Season the chicken breasts with salt, pepper, garlic
utter. Mix in the cream cheese and stir until melted. Stir
ver medium-high heat. Cook bacon, stirring, until crisp then drain
/2 of the Cheddar cheese, chicken, bacon, and remaining 1/2 of
nd set aside.
Place chicken, flour, and ranch dip in
Grind bacon, cheese and onion with medium grinder attachment, using equal parts.
Mix well and spread on rye slices.
Place under broiler until mixture melts and becomes slightly brown.
A favorite among guests.
Recipe is often requested.
Combine cream cheese, hot sauce, chicken, cheddar cheese and blue cheese together, mixing very well.
Taste it to make sure it is at your desired flavor.
Put dip in a large oven safe pan or bowl.
Drizzle more hot sauce and cheddar cheese on top.
Bake at 400 degrees Fahrenheit until bubbly, 15 to 20 minutes.
*If you refrigerate this dip before baking, make sure it is room temperature before putting it in the oven.*.
Fry bacon until crisp. Drain well and crumble into small pieces. In a medium mixing bowl, combine bacon, cheese, green onions, mayonnaise and cayenne pepper; mix thoroughly. Place almonds in the bottom of an oiled 7-cup ring mold; press cheese mixture into mold. Refrigerate overnight. Un-mold cheese ring onto platter. Place a small custard cup with strawberry preserves in the center of the ring. Serve with crackers or French bread slices. Yield 20 - 25 servings.
Cook bacon crumble and set aside.
In med.
bowl combine bacon cheese mustard and mayo.
Stir well.
Arrange bread on cookie sheet.
Spoon mixture on to each slice of bread.
Place under preheated broiler for 5 minutes until bubbly.
Cook grits according to package directions.
Add bacon-cheese to hot cooked grits; blend well.
Cool.
Combine beaten eggs with milk.
Stir into grits.
Pour into greased 2-quart casserole. Sprinkle with grated Cheddar cheese.
Bake in a 325\u00b0 oven for 40 to 50 minutes.
Garnish with crisp bacon curls if desired.