Broccoli bacon chicken breasts recipe. Boneless and skinless chicken breasts with broccoli, bacon, Mozzarella and Cheddar cheese baked in the oven. Very easy and delicious chicken recipe. If you like to cook chicken breasts in the oven, you may also like this yummy recipe:

Chicken Wonderful Recipe

Broccoli Bacon Chicken Breasts Recipe

Cooking Method:

1. In a slow cooker,combine bell pepper strips and onion wedges.
2. In a zip-top bag,combine chicken strips,ground cumin,chili powder,garlic powder,paprika,black pepper,cayenne pepper,and 1/4 cup (60 ml) lime juice.
3. Shake well.
4. Pour chicken mixture into slow cooker,scraping any remaining seasonings from the bag over chicken..
5. Cover slow cooker and cook on low-heat setting for 2 hours.
6. Open slow cooker;stir mixture well.
7. Cover slow cooker and cook  for a further 1 hour.
8. Stir in remaining lime juice and heat through.
9. Preheat oven to 300 F (150 C).
10. Wrap tortillas in aluminum foil and warm in preheated oven until heated through.
11. Fill warmed tortillas with chicken mixture.
12. Garnish with fresh tomatoes,lettuce,cheese,sour cream and salsa.

Oven baked broccoli cheddar chicken. Chicken breasts with broccoli,cheddar cheese and cheddar cheese soup baked in oven.Very simple and delicious chicken recipe.
Makes 4 servings


Ingredients:
4 skinless and boneless chicken breasts
1 cup (250 ml) almond milk
1 cup Ritz style crackers,crushed
10 3/4 oz (375ml) can cheddar cheese soup
8 oz (240 g) frozen broccoli,thawed
6 oz (180 g) shredded cheddar cheese
1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper

Slow cooker chicken enchiladas. This delicious Mexican chicken recipe cooked in slow cooker. Spicy chicken breasts with Mexican seasoning served with enchilada sauce.
Makes 8 servings


Ingredients:
2 10 oz (300 ml) cans low-fat enchilada sauce
4 6 oz (180 g) each packages cooked chicken breast cuts,chopped
1 teaspoon Mexican seasoning
1 cup (250 ml) nonfat sour cream
3 tablespoons diced green chilies,drained
2 cups nonfat shredded cheese
8 low-fat flour tortillas,torn into quarters
low-fat enchilada sauce

Cooking Method:

1. In a food processor,combine all-purpose flour,baking powder,paprika and kosher salt.Pulse 4 times.
2. Add shredded Cheddar cheese and unsalted butter and process until mixture resembles coarse crumbles.
3. Transfer mixture to lightly floured board and knead until dough comes together.
4. Shape into a roll about 1-inch (2.5 cm) in diameter.
5. Spread finely chopped walnuts on a cutting board and roll dough in them until well coated.
6. Wrap dough in plastic wrap and refrigerate for 3 hours.
7. Preheat oven to 400 F (200 C).
8. Cut chilled dough into slices.
9. Arrange on preheated baking sheet.
10. Bake in preheated oven for 6 minutes.
11. Using a spatula,turn crisps over and bake until browned,for a further 6 minutes.
12. remove from the oven and allow to cool on rack for a couple of minutes.
13. Serve warm.More delicious recipes>>>>>

Mushroom chicken burger. Delicious chicken burger with mushrooms,bacon and spices.

Ingredients:

• 6 boneless and skinless chicken breasts
• For Marinade:2 garlic cloves,peeled and crushed
• zest and juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• salt
• For Dressing:5 oz (150 ml) buttermilk
• 1/3 cup (80 g) grated Cheddar cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 2 garlic cloves,peeled and chopped
• 1 teaspoon Dijon mustard
• fresh parsley
• salt
• To Complete:1/2 pound (240 g) bacon rashers
• 6 large brown mushrooms
• handful of watercress

Cooking Method:

1. Place chicken breasts between two sheets of clingfilm and bash with a rolling pin to flatten them.
2. Transfer to a non-metal dish.
3. In a mixing bowl,combine all marinade ingredients.Mix well.
4. Cover chicken breasts completely with marinade mixture and refrigerate for 30 minutes.
5. In a blender,combine all dressing ingredients.Blend until smooth.
6. Heat a griddle pan and cook the chicken for 10 minutes or until done all the way through.
7. Remove cooked chicken form the pan and set aside.
8. In the same pan,cook bacon rashers until crispy.
9. In a dry pan,cook brown mushrooms for 2 minutes om each side.
10. Arrange cooked mushrooms on each plate and drizzle a little of the dressing over.
11. Top with watercress,cooked chicken breasts,bacon and more of dressing mixture.
12. Serve immediately. More chicken recipes>>>>>

Cooking Method:

1. Place garlic clove and cherry inside of each onion.
2. In a mixing bowl,combine melted butter,chopped fresh herbs and grated cheddar cheese.Mix well.
3. Spoon cheddar mixture over stuffed onions.
4. Wrap bacon rasher around each onion and secure with toothpick.
5. Wrap in aluminum foil and broil in broiler until bacon crisp.
6. Remove broiled appetizer from the broiler.
7. Serve immediately.
8. More appetizer recipes>>>>

Cooking Method:

1. Preheat oven to 400 F (200 C).
2. Using a fork,poke holes in potato on each side.
3. Bake potatoes in preheated oven for 45-50 minutes or until potatoes are tender.
4. Remove baked potatoes from the oven,set aside allow to cool for 15 minutes.
5. Slice baked potatoes lengthwise and carefully scoop out the middles, leaving about an ⅛ inch of potato.
6. Brush both sides of the skins with melted butter,and season with salt and black pepper.
7. Return to the oven and bake for a further 5 minutes.
8. Remove from the oven,sprinkle with grated cheese and bacon.
9. Return to the oven and bake until cheese is melted (for about 2 minutes).
10. Remove from the oven<sprinkle with chopped green onions and serve with sour cream.

Cooking Method:

Cooking Method:

1. In a slow cooker,combine sour cream,chicken soup,garlic,shredded cheddar cheese and seasoning.Mix well.
2. Add chicken breasts into the sauce mixture (make sure to cover chicken with sauce).
3. Add thawed vegetables on top of sauce.Sprinkle vegetables with salt and black pepper.
4. Cover slow cooker and cook on low-heat setting for 5-6 hours or until chicken breasts are tender.
5. Stir well sauce before serving.
6. Serve slow cooker creamy chicken breasts over cooked egg noodles.

Cooking Method:

1. In a large sauce pan,combine melted butter and all-purpose flour.
2. Stir until mixture clumps up.
3. Very carefully whisk in the milk until all milk has been added and a thick white sauce forms.Set sauce aside.
4.  In a slow cooker,combine chopped onions,broccoli,garlic,Italian seasoning and cream cheese.
5. Add reserved sauce and chicken broth.Stir well.
6. Cover slow cooker and cook on low-heat setting for 4-6 hours.
7. Uncover soup and add the sharp cheddar cheese.Season to taste with salt and black pepper.
8. Stir until the cheese melts into the soup.
9. Top with extra cheese and serve!

Cooking Method:

1. In a large nonstick skillet,heat butter over medium heat.
2. Add chopped onions and saute until they begin to soften,for 3-4 minutes.
3. Add minced garlic and all-purpose flour,season with salt and pepper and cook,stirring,for 2 minutes.
4. Pour in evaporated milk,whisking well(until smooth) and continue cooking,stirring occasionally,until it begins to thicken.
5. Pour mixture into a slow cooker along with chicken broth,diced broccoli and thyme.
6. Cover slow cooker and cook on low-heat setting for 6 hours.
7. Turn off the heat,stir in heavy cream,shredded cheddar cheese and Parmesan.
8. Stir well,season to taste with salt and black pepper and serve.

Cooking Method:

1. In a slow cooker,combine fingering potatoes,melted butter,herbs and seasoning.
2. Toss well.
3. Cover slow cooker and cook on low-heat setting for 6-8 hours.
4. Add shredded cheese and heavy cream.Stir well to coat.
5. Cook on high-heat setting for a further 15-30 minutes until heated through and cheese is melted.