Best Fondue Dippers Bacon Wrapped Chicken With Spinach Blanched Vegetables And Apples Recipes

Bacon-Wrapped Chicken Sandwich image

Provided by Aida Mollenkamp

Time 25m

Yield 2 sandwiches

Number Of Ingredients 11

1 tablespoon vegetable oil
2 (6 to 8 ounce) boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 slices bacon
1/2 cup apple juice
2 ciabbata rolls, halved lengthwise and toasted
1 tablespoon whole grain Dijon mustard
1 medium head Belgian Endive, TK, cored and thinly sliced lengthwise
1 medium gala, braeburn, or pink lady apple, cored, halved and thinly sliced

Steps:

Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

Foil Wrapped Vegetables image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 8

5 shallots, peeled and quartered
12 baby new potatoes, quartered
4 medium zucchini, cut into 1inch chunks
2 tablespoons olive oil
2 cloves garlic, sliced
4 sprigs rosemary, leaves removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.

Bacon Pancake Dippers image

Provided by Kelly Senyei

Time 20m

Yield 6 servings

Number Of Ingredients 11

12 slices bacon
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk of choice
1/2 cup sour cream
1 large egg
2 tablespoons unsalted butter, melted, plus more for cooking
Maple syrup, for serving

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Arrange the bacon in a single layer on the prepared baking sheet, spacing the slices apart so they aren't touching.
Bake the bacon until it reaches your desired level of crispiness, 10 to 15 minutes. Remove from the oven and set aside.
In a large bowl, whisk together the flour with the sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the milk, sour cream, egg and 2 tablespoons melted butter.
Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
Grease a griddle or large nonstick skillet with butter.
Working in batches, arrange slices of the cooked bacon on the griddle, spacing them at least 3 inches apart. Spoon the pancake batter around and on top of each bacon strip and cook until bubbles form across the outside edges of the batter. Flip the pancake dippers once and continue cooking until they are cooked through. Repeat with the remaining bacon and pancake batter.
Serve the pancake dippers warm with maple syrup for dipping.