Best Bacon Swiss Chicken Recipes

BACON & SWISS CHICKEN SANDWICHES

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

MUSHROOM BACON SWISS CHICKEN BREASTS

Steps:

• 1. Using a wok or deep skillet either spray with cooking spray or add the olive oil. Place chicken breasts in bottom of pan & sprinkle with pepper if desired. If using peppered bacon, eliminate the pepper as it can become overly peppered. Brown chicken for 4-5 min. on each side. Remove the chicken from the pan & place to the side while preparing the remaining ingredients. (I place it in a warming dish on the stove so it did not cool too much)
• 2. Leaving the drippings from the chicken in the wok/skillet, fry the bacon to desired crispness, remove & place bacon on paper towel to strain the remaining grease. Lightly saute' the onions & mushrooms in the pan drippings for about 5 min. Chop the bacon into chunks while the mushrooms & onions saute'.
• 3. Turn heat to medium & Replace Chicken breasts in bottom of pan and cover with the mushroom mixture, & sprinkle the bacon & top with the shredded Swiss. You will not use all the bacon, I freeze the rest so I can use it in additional baking & cooking for flavor. Cover the pan with a lid, while you make the remaining side dishes. Once the cheese is completely melted turn heat to low until ready to serve.

COPYCAT CARL JR'S BACON SWISS CRISPY CHICKEN SANDWICH

Steps:

• Preheat 6-8 cups of shortening in a deep fryer to 350 degrees or use a deep chicken fryer skillet adding 2" of shortening.
• To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl.
• Mix the water with the gelatin in a small cup until all of the gelatin is dissolved.
• Add this gelatin solution to the other ingredients and stir.
• Cover and chill the dressing until it's needed (I like to prepare the day before so flavors blend).
• Beat the egg and then combine with 1 cup water in a small, shallow bowl.
• Stir.
• Combine the flour, salt, onion powder and garlic powder in another shallow bowl.
• Pound each of the breast fillets with a mallet until about 1/4-inch thick.
• Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture.
• Coat the chicken once again in the flour and set it aside until all of the fillets have been breaded.
• Fry the chicken fillets until light brown and crispy.
• As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat.
• Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.
• On the bottom bun, stack a leaf of lettuce and a tomato slice.
• When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple of minutes.
• Stack one fillet onto the bottom of the sandwich (onto the tomato), then stack a slice of the Swiss cheese onto the chicken.
• Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun.
• Repeat the stacking process for each of the remaining sandwiches.

GRILLED BACON & SWISS CHICKEN BURGER

Steps:

• Place marinade ingredients in blender and mix until well combined. The mixture will look milky in colour when blended.
• Place chicken in glass 9 x 13 pan and marinate 4 - 6 hours in refrigerator.
• Drain and discard marinade.
• Grill breasts on BBQ over medium high heat about 5 minutes per side or until no pink remains.
• Reduce heat to low, top with bacon and Swiss cheese and allow to melt.
• Place on toasted buns with tomato and any other toppings you desire.

BACON-SWISS CHICKEN

Steps:

• 1. Sprinkle chicken with seasoned salt and black pepper, if desired. In non-stick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear. Remove from pan and keep warm. Drain pan.
• 2. In same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
• 3. Sauté onion and mushrooms in drippings. Return chicken to pan. Top with bacon, onion, mushrooms and swiss cheese. Cover and let stand 2-3 minutes or until cheese is melted. Sprinkle with parmesan cheese.

INSTANT POT BACON MUSHROOM SWISS CHICKEN - RECIPES THAT CROCK!

Steps:

• Pour your reserved bacon grease in your instant pot and heat up using the saute feature
• Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once) then turn off saute feature
• In a bowl, mix together your broth and soup until well blended
• Pour your soup mixture in your instant pot over your chicken and warm through
• Cover with your drained mushrooms
• Seal the lid and cook on manual high for 10 minutes.
• Do not let it go to warm, quick release.
• Place your chicken in a dish that can be covered. Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, cover and let sit for 10-15 minutes more until the cheese is melted

BACON & SWISS CHICKEN SANDWICHES

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

SWISS AND BACON STUFFED CHICKEN

Steps:

• Preheat oven to 350. Brown bacon until crisp. Spray cookie sheet with Pam cooking spray. Lay chicken between plastic wrap and pound until thin (remove plastic).
• On one side of chicken, place 1 slice of Kraft swiss cheese and 2 slices of bacon broken into pieces. Top with another piece of swiss.
• Fold chicken over and add toothpicks to close.
• Dip into beaten egg mixture. Coat with bread crumbs. Place on cookie sheet. Bake for 20 to 25 minutes until golden brown.

CHICKEN BACON SWISS BRAID

Steps:

• Preheat oven to 350 degrees.
• Use 2 quart bowl, mix all ingredients well except for egg white and crescent rolls; stir by hand.
• Roll out crescent rolls onto cookie baking sheet; do not separate.
• Seal seams.
• Using a pizza cutter, cut crescents into strips (starting on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long).
• Spread chicken mixture down the center of the crescents.
• Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
• Repeat, alternating strips of dough to form a braid.
• Fold the bottom edges of the dough up at the ends of braid.
• Brush top of dough with a lightly beaten egg white, if desired.
• Bake 25-30 minutes or until golden brown; cover with foil when baking or crust becomes too brown.
• (Note: You can use 2 cans of the larger big and flaky crescent rolls (6 sections instead of eight) and make 2 smaller braids instead of one large braid (one can per braid) and it works fine. You use 1/2 of the chicken mixture for each braid).