Bacon Wrapped Chicken



4 boneless skinless chicken breasts, sliced into 4 pieces, lengthwise

1 1/2 C brown sugar

1 Tablespoon paprika

1 teaspoon Cajun seasoning

1 pound bacon

1/2 C favorite BBQ sauce

1/4 C water


Preheat oven to 400 degrees…or decrease to 400 AFTER ¬†you take your artisan Couronne with Everything bagel topping out of the oven!


YUM! That’s another post. Anyway, place a rack on a baking sheet, spray with cooking spray. Combine the brown sugar, Cajun seasoning and paprika in a shallow dish. Roll chicken strips in brown sugar mixture, shake off excess and wrap with one to two strips of bacon, depending on strip size. Set on rack with loose bacon ends underneath chicken strip.


***TRICK*** I found instead of securing bacon with toothpicks in the center where the two strips meet, that If I brush the ends with a glaze, they stick together!!! Here’s where your BBQ sauce and water come in…combine the two into a thin glaze, brush the tops of your bacon wrapped chicken with this before placing in the oven. It’s a delicious SEALANT that helps keep the bacon in place!! Bake at 400 degrees for 30-35 minutes. I like to turn the broiler on for about 3 mins after to make the bacon extra crispy! ENJOY!



Easy Low Fat Crispy Chicken Fingers!


Here’s one for the kiddos! (Even the kiddos that are taller than me now)


3-4 Chicken breasts, cut into strips

1 C flour

2 eggs

1/4 cup water

2 C panko bread crumbs

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon smoked paprika

Preheat oven to 425 degrees. Place rack on cookie sheet and spray with cooking spray. Get 3 shallow containers (I like to use pie pans) and place flour in one, sprinkle with garlic powder, onion powder and paprika…mix with a fork. Next whisk eggs and water together and place in the second pan, then panko in last pan with salt and pepper. Roll chicken in flour mixture, then dip in egg, then finally roll in panko mixture. Place strips about a half inch apart on your rack and bake for 20 minutes with about 2-3 minutes on broil at the end to achieve a light brown color. Serve with your favorite dipping sauce and tonight we had smiley fries and carrots too! Enjoy!!

Chicken Cordon Bleu Pasta



2 small chicken breasts, cooked and chopped

2 cups diced ham

2 packages bacon recipe pieces

8 ounces swiss cheese, freshly shredded

1 1/2 cups bread crumbs

About 12 oz Penne pasta, boiled (I usually boil a 16 oz pkg and reserve the rest)

1 8 ounce package cream cheese

16 ounces heavy whipping cream

2 Tablespoons dried parsley

1 1/2 teaspoons onion powder

1 1/2 teaspons garlic powder

1 teaspoon black pepper

1/2 teaspoon salt

I usually boil my chicken in a pan just covered in water about 20 minutes until cooked through, then chop it up. While cooking chicken boil the pasta with a little oil until done then drain, set aside. Preheat oven to 350 degrees. To make the sauce; melt cream cheese on medium low in pot. Add cream, about an ounce at a time, whisking into cream cheese. Once they are combined smoothly, add garlic and onion powders, salt and pepper. Whisk. Then add in 4 ounces of your freshly shredded Swiss. Don’t use the preshredded stuff, it doesn’t melt well. Let it simmer on medium low for about 15 minutes, whisking often. You want to be able to pull the whisk up and not have a long string of cheese hang off. It takes a little while to fully melt it.


While you are simmering cheese sauce, assemble the pan. I use a 9X13 nonstick casserole. Layer the bottom with the pasta, then top with chopped chicken, diced ham, and bacon bits.


Once cheese sauce is of the right consistency, pour evenly over pasta mixture. I usually gently tap the whole thing on the counter a few times after I add the sauce to push it through to the bottom. Top that with the rest of your shredded cheese, parsley, and breadcrumbs.


Bake in oven for about 15-20 minutes to heat through thoroughly and melt cheese. Put oven on broil for about 1-2 minutes at the end to brown the top. Be careful…oven temps vary so keep an eye on it.


I like to garnish with a little extra bacon and as usual, green onion. Today I didn’t have time to make fresh bread, so I made some boxed Red Lobster Cheddar Bay biscuits to go along…these ARE SO GOOD. I recommend these highly. About 20 minutes from box to table and delicious!


Chicken Cordon Bleu Muffins

Chicken Cordon Bleu Muffins

This is another staple in my house. I got the idea from a recipe that originally was deep fried appetizers without the cheese or bacon.


2 pounds ground chicken
2 cups finely cubed ham
1 package real bacon or recipe pieces
1 cup panko bread crumbs
About 4-6 oz Swiss cheese, cut into 1 inch cubes
1 teaspoon garlic salt
1 teaspoon onion powder
Pepper to taste


Preheat oven to 350 degrees. Spray a couple muffin tins with cooking spray. Combine all the ingredients minus the cheese in a large bowl and mix well. I usually use my hands to get it thoroughly mixed.


Grab a small handful of meat mixture, and form into a patty. Place a piece of cheese in the center, then wrap meat around cheese.


Pat ball into greased muffin tin. I usually end up with 14-16, depending on how big I make them


Place tins in preheated oven. Bake for approx 30 minutes, then turn the broiler on for about 2 minutes at the end to brown tops. I usually push the cheese on some of them that melts out of the tin back onto the muffins while they are hot. I run a spoon around the side to scoop them out just to make sure they aren’t sticking. Enjoy!!!