612 boneless chicken bacon cheese Recipes

boneless chicken breasts, sliced mushrooms, cooked bacon, crumbled, chopped green onions, shredded mexican blend cheese (3 or 4 blend ), semi-sweet white wine (rhine or white zin), olive oil, margarine or 1 tbsp butter, garlic powder , salt and black pepper to taste

fat-free buttermilk, divided, egg white, lightly beaten, panko (japanese breadcrumbs), skinless, boneless chicken breast halves, black pepper, divided, kosher salt, divided, canola oil, canola mayonnaise, chopped fresh dill, chopped fresh chives, white vinegar, minced garlic, head iceberg lettuce, cored and cut into 6 wedges, chopped plum tomato, crumbled blue cheese (1/2 cup), bacon, cooked and crumbled

uncooked white rice, skinless, boneless chicken breast halves, fresh jalapeno peppers, sliced into rings, shredded cheddar cheese, bacon, vegetable oil, freshly ground black pepper, all-purpose flour, white wine, blue corn tortilla chips, red bell pepper, diced, whole kernel corn

bacon, skinless, boneless chicken breast halves, cut into bite-size pieces, all-purpose flour, ranch dry salad dressing mix, whole milk, black pepper, pepper flakes - according to taste, dried medium noodles, shredded parmesan cheese

bacon, sliced ham, skinless, boneless chicken breast halves - cut into chunks, shredded cheddar cheese

bacon, chopped, skinless, boneless chicken breast halves, salt and ground black pepper to taste, garlic, ground black pepper, white wine, grated parmesan cheese, eggs, water, spaghetti, frozen peas

uncle ben herbed risotto rice, bacon , cut into 1 inch slices, boneless chicken breast, sliced into strips, salt & fresh ground pepper, minced garlic, heavy cream, frozen baby peas, thawed and drained, parmesan cheese, shaved

bacon, skinless, boneless chicken breast halves, butter, fresh green beans, washed and trimmed, condensed cream of cheddar cheese soup, ground cayenne pepper, seasoned dry bread crumbs, shredded cheddar cheese

bacon, boneless chicken breasts, frozen diced potatoes (with peppers and onions), cheddar cheese

boneless chicken breast halves, sriracha hot chili sauce, vegetable oil, salt, bacon, cooked and crumbled (for super kicked up flavor see bacon with sriracha and brown sugar), mixed salad green, red onions, grape tomatoes, halved, parmesan cheese (shredded or grated ), asian sesame vinaigrette

bacon, cream cheese, softened, green onions, chopped, chopped red bell pepper, garlic powder, salt, pepper, skinless, boneless chicken breast halves

bacon, skinless, boneless chicken breast halves - cut into strips, light olive oil, head romaine lettuce- rinsed, dried and chopped, caesar salad dressing, grated parmesan cheese

boneless chicken breast, bacon, mustard, mayonnaise, onion flakes, sliced fresh mushrooms, shredded colby jack cheese

boneless skinless chicken breast halves, butter, minced garlic, lemon juice, fresh squeezed, condensed mushroom soup, half-and-half, grated parmesan cheese (i like fresh grated ), spinach, drained (i used fresh baby leaf steamed), fresh mushrooms, sliced, bacon bits (or about 4 slices real cooked and crumbled), shredded mozzarella cheese

boneless chicken breasts, jalapeno peppers, cream cheese, bacon, raspberry chipotle sauce

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

sliced chicken breasts or 4 boneless chicken thighs, bacon, cooked & crumbled or 6 -8 slices use bacon bits, sharp white cheddar cheese, grated, monterey jack pepper cheese, grated, monterey chicken seasoning, cream cheese, softened, sour cream, salsa verde, fresh ground black pepper, celery salt, ground cumin, garlic powder, fresh cilantro, chopped, lime , juice of