3898. BARN-BURNING BAKED CATFISH wrapped in BACON

Makes 10 servings


6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce

Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.

Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.

Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.


bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com

3858. HEARTY SPLIT PEA and SMOKY BACON SOUP with RUSTIC GARLIC-BUTTER CROUTONS

Yield: Serves about 4-6


Canola oil

6 slices thick-cut, apple-smoked bacon, finely chopped

2 tablespoons unsalted butter

1 onion, finely chopped

2 ribs celery, finely diced

2 carrots, peeled and finely diced

2 teaspoons dried marjoram

Salt

½ teaspoon black pepper

4 large cloves garlic, pressed through garlic press

1 pound green split peas, picked through and rinsed

6 cups hot chicken stock

1 tablespoon chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

Squeeze of lemon

Rustic Garlic-Butter Croutons (recipe below)

Place a medium-large or large soup pot over medium-high heat, and add in just a small drizzle of oil; once the oil is hot, add in the chopped bacon, and cook until golden and crispy; remove bacon with a slotted spoon, set aside, and wipe out most of the bacon grease, leaving about 1 tablespoon worth in the pot.

Place the pot back on medium heat, and add in the butter; once melted, add in the onion, celery, and carrot, and saute those for a couple of minutes just until they begin to become tender.

Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic.

Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender.

Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed.

Ladle the soup into bowls, and garnish with some of the Rustic Garlic-Butter croutons, and a generous sprinkle of the crispy bacon.

Rustic Garlic-Butter Croutons:
4 tablespoons unsalted butter

2 small cloves garlic, pressed through garlic press

Black pepper

Salt

½ teaspoon Italian seasoning

8 ounces ciabatta bread, sliced into ½" thick slices, and then cubed into small cubes

Preheat the oven to 425°, and line a baking sheet with foil.

Melt the butter in a small bowl in the microwave for a few moments; to it add the pressed garlic cloves, a pinch of black pepper, a couple of pinches of salt, and the Italian seasoning, and mix with a fork to combine.

Place the cubed ciabatta into a medium-size bowl, and pour the butter mixture evenly over the cubes; toss to coat, and pour the cubes out in a single layer onto the prepared baking sheet, and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning.

Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately, or keep in a ziplock. (You can re-crisp them, if necessary, in a low-heat toaster oven for about 8-10 minutes.)


bacon recipe source: Ingrid Beer, The Cozy Apron (@TheCozyApron), March 1, 2015

3593. BACON-WRAPPED CHICKEN TENDERS

1 lbs. chicken tenders (about 10 chicken tenders)
10 strips bacon, sliced in half length-wise
½ -1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon Italian seasoning
1 teaspoon garlic powder
⅔ cup light brown sugar, packed
2 tablespoons chili powder

Preheat oven to 350 F. Mix together salt, paprika, black pepper, onion powder,italian seasoning, and garlic powder. Sprinkle mixture evenly over chicken tenders, (top and bottom) completely coating them generously in the spices. Wrap two sliced bacon strips around the chicken tender. Tuck in and loose ends. Mix together brown sugar and chili powder. Sprinkle this mixture generously over bacon wrapped chicken, top and bottom. Press the sugar mixture into the chicken to pack it on. Place the chicken on a greased grill pan. Bake for 25-30 minutes or until chicken is done and bacon is crisp. You can broil for the last few minutes if desired to crisp up the bacon more. Serve hot. Garnish with parsley if desired. 


bacon recipe courtesy of: Monique, Divas Can Cook (@divascancook), January 1, 2014

3592. CHICKEN and BACON PASTA with SPINACH and TOMATOES in GARLIC CREAM SAUCE

yields four servings


2 tablespoons olive oil
1 pound chicken (chicken breast or tenders)
1 teaspoon paprika
1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
5 medium tomatoes, chopped in large cubes
1 cup cooked spinach
5 garlic cloves, minced
1 tablespoon crushed red pepper
6 bacon strips, cooked, drained of fat, and chopped
1 and 1/3 cups half and half
1 and 1/3 cups Parmesan cheese, shredded
10 oz penne pasta

1/2 cup Parmesan cheese, grated, for serving

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.

To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.

Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.

In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.

Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

bacon recipe source: Julia's Album (@JuliasAlbum), February 26, 2015

3554. PENNE with BACON MARINARA SAUCE

1/2 lb penne noodles

1/2 lb bacon, chopped into small pieces

1/2 large yellow onion, chopped into 1/2” pieces

28 ounce can crushed tomatoes

1/2 teaspoon granulated garlic or garlic powder

3/4 teaspoon Italian seasoning

1/2 teaspoon kosher salt, adjust to taste

Freshly ground black pepper, adjust to taste

Cook the pasta noodles, drain and set aside when finished. While the pasta water is heating, cook the bacon in a large skillet over medium-high heat until crispy. Drain the bacon on paper towels and set aside. Toss the chopped onion into the bacon grease and sauté until tender and browned. Drain the onions on paper towels.

Drain the grease out of the pan and then pour the crushed tomatoes into the pan. Add the spices and simmer over medium heat for a few minutes. Add the bacon and onion into the sauce and stir to combine. Serve the sauce poured over the cooked pasta.

bacon recipe source: Mary Younkin, Barefeet in the Kitchen (@BarefeetKitchen), November 2, 2011

3541. CHICKEN and BACON LASAGNA ROLL UPS

makes 8 individual servings of lasagna roll ups


8 lasagna pasta, cooked and drained.
1 pound bacon, diced, cooked and drained
1 small red or yellow onion
6 cloves of garlic, crushed
2 boneless chicken breasts, cooked and shredded
2 cups of Parmesan cream sauce (recipe below)
½ cup mozzarella (to sprinkle on top)
½ cup grated Parmesan (to sprinkle on top)

Filling
1 cup ricotta cheese
½ cup sour cream
6 oz. cream cheese
½ cup grated Parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper, to taste

Parmesan cream sauce (makes about 4 cups)
8 ounce cream cheese, cold or room temperature
4 tablespoons (real) unsalted butter
2 cups heavy whipping cream, divided
1 1/2 cups half & half, divided
1 cup grated Parmesan
1 cup shredded Parmesan
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper, to taste
fresh parsley for garnishing, optional.

In a large skillet on medium heat, put in the cream cheese and butter. Pour in 1 cup of heavy whipping cream and seasonings. Whisk together until cream cheese has melted and all combined. It will be thick. Whisk in 3/4 cup of half & half and bring it to a simmer for a few minutes. Keep whisking! It will begin to thicken up. Add the rest of the of the heavy whipping cream and half & half. Whisk and simmer until it comes to a creamy consistency. Usually takes a few minutes. The longer you let the sauce simmer, the thicker it becomes. If it gets too thick, add a tablespoon of half & half at a time. Turn temperature down to low. Whisk in the grated Parmesan. Stir in the shredded Parmesan. Ready to serve over your favorite pasta!

Lasagna roll ups: Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.) In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.) Sprinkle some Parmesan on top of the bacon and chicken. Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and Parmesan on top. Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.


bacon recipe source: Gloria Phillips, Simply Gloria (@simplygloria1), March 18, 2013

3196. BACON PIZZA PASTA

1/2 pound sliced bacon
1 onion, peeled and very finely chopped
1 garlic clove, peeled and pressed or finely minced
1 can (6 ounces) tomato paste
1 cup pizza sauce
4 cups beef broth
1 cup water
2 teaspoons Italian seasonings
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon onion powder (preferably granulated onion)
3/4 teaspoon garlic powder (preferably granulated garlic)
1/8 to 1/2 teaspoon crushed red pepper flakes (or more, to taste)
1 pound dry small shell, rotini, or elbow pasta
2 cups grated mozzarella cheese

15 slices of pepperoni, cut into quarters

Stack the bacon strips and cut down through the stack at 1/4-inch intervals. When done, you should have a pile of thin bacon strips. Put these into a large stockpot over medium-low heat, stirring frequently. Add the onion and minced or pressed garlic when the bacon is about halfway cooked. Continue frying the bacon, onions and garlic until the bacon is crispy. Use a slotted spoon to transfer the crispy bacon with the onions and garlic to a paper towel lined plate to drain. Pour the remaining bacon grease out of the pan.

In a large mixing bowl, whisk together the garlic, tomato paste, pizza sauce, beef broth, water, Italian seasonings, oregano, salt, and onion and garlic powders. Pour this into the pan from which you drained the bacon grease. Stir well, raise the heat to high and bring the mixture to a boil. When it is boiling, gently stir in the dry pasta, add a lid to the pan and drop the heat to low. Cook for 10 to 12 minutes, stirring every couple of minutes to prevent the pasta from sticking. When the pasta is tender, turn off the heat, add all of the grated cheese, the crispy bacon, and the chopped pepperoni and stir gently until the cheese is melted in completely and everything is evenly distributed. Serve hot with additional grated cheese if desired.

bacon recipe courtesy of: Rebecca Lindamood, Foodie With Family, June 28, 2012

3135. ROASTED KABOCHA SQUASH with BACON, ONIONS and GARLIC

serves 2-4 as a side dish


1 (3-5 lb.) kabocha squash
olive oil
dried herbs of your choice (Italian herb blend or herbes de Provence)
salt & pepper to taste
3-5 slices bacon (based on size of squash)
1 onion (based on size of squash)
2-4 cloves garlic

Preheat oven to 375°F. Cut out the stem of the squash as described above, reserving the "lid" and removing any seeds attached to it. Use a spoon to scoop out the seeds from inside the squash (reserve for roasting if you wish). Use your fingers or a kitchen brush to lightly coat the interior of the squash and lid with olive oil. Sprinkle the inside of the squash with herbs, salt and pepper to taste, then replace the squash "lid." Lightly grease the bottom of a baking pan or casserole dish with olive oil (I used a square glass baking dish just large enough to hold the squash). Place the squash in the dish and bake at 375°F for 45 minutes or until the interior of the squash is fork-tender (the outside will yield slightly to pressure).

While the squash is roasting, fry the bacon in a skillet until done. While the bacon is cooking, peel and slice the onion. When the bacon is done, place the cooked bacon on a plate with paper towels to absorb excess grease. Reserve 1 to 2 tablespoons of bacon grease in the skillet, add onions and cook until soft and translucent. While the onions are cooking, mince the garlic cloves and add to the skillet. Continue cooking the onions and garlic, stirring regularly, until the onions are lightly golden. Coarsely chop or crumble the cooked bacon, then stir into the onions and garlic. If at this point the squash is not yet fully cooked, reduce heat for the skillet to keep warm.

Once the squash is done, remove from oven, lift off the "lid" and scrape off the cooked flesh from the "lid" into the skillet, stirring it into the onions, garlic and bacon. Spoon this filling into the squash and replace the "lid." Let the stuffed squash sit for a couple of minutes to allow the flavors of the filling to infuse the flesh of the squash.

When ready to serve, remove and discard the squash "lid" and carefully cut the squash into halves or quarters to serve (spoon any spilled filling over the served squash). 


bacon recipe courtesy of: Gloria, Carolina Sauce Company, January 7, 2012

2912. NAVY BEAN BACON CHOWDER

yields six servings 


1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon 
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces 
1 rib celery, chopped 
1 cup chopped onion 
1 small turnip, cut into 1-inch pieces 
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth 
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.


bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183

2769. DRIED PLUM and BACON STRATA

serves eight


no-stick cooking spray

1 pound bacon, cut into 1-inch pieces
6 cups French bread, cut into 1 1/2-inch cubes
1 cup (about 6 ounces) quartered dried plums
1 cup shredded Swiss cheese
3 cups milk
8 large eggs
1 teaspoon Italian herb seasoning
1 teaspoon salt

Lightly coat 13 x 9-inch baking dish with cooking spray; set aside. In large nonstick skillet, add bacon; cook and stir 8 minutes over medium-high heat or until bacon is crisp. Drain. In large bowl, combine bread, dried plums, cheese and bacon. Arrange in baking dish; set aside. In medium bowl, whisk together milk, eggs, Italian herb seasoning and salt until well blended; pour over bread mixture. Cover with aluminum foil and refrigerate 4 hours or overnight. Heat oven to 350ºF. Bake, covered, 55 to 65 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm.


bacon recipe courtesy of: California Dried Plums Board, 3840 Rosin Court, Sacramento, California 95834

2720. ZITI with BACON TOMATO SAUCE

serves four


1 pound bacon 
1/4 cup olive oil 
1 onion, chopped

2 cloves garlic, minced 

2 (28 ounce) cans peeled tomatoes 

1 (8 ounce) can tomato paste 

1 teaspoon salt 

1 teaspoon pepper 

1 teaspoon Italian seasoning 

1 pound dry ziti pasta

 

Cook bacon in skillet over medium heat until cooked through and crispy, about 12 minutes. Drain excess fat. Set aside. Heat the olive oil in a medium saucepan on medium-high heat. When the oil is hot, add the onions and garlic. Cook until the onions start to get soft (but before they get brown), about five minutes. Add the tomatoes, tomato paste, salt, pepper, and Italian seasoning. Mash up the whole tomatoes into smaller chunks. Keep heating sauce until it starts to bubble (a.k.a. simmer), then turn the heat to low, and simmer uncovered for 25 minutes. For the ziti: A good time to start boiling the water is just before you add the tomatoes to the sauce. Fill a large pot with water. Bring to a boil, and cook for the time directed on the pasta box. When the ziti is cooked, drain it and put it in a large bowl. Add the sauce. Crumble the bacon in to the bowl and mix. Serve.

 

 

bacon recipe courtesy of: Man Tested Recipes, 413 Pine Street, Suite 500, Seattle, Washington 98101

2689. BACON and PEPPERONI PIZZA DIP

8 ounces of cream cheese, room temperature
½ cup sour cream
8 ounces shredded Italian cheese blend, divided
14/5 ounce can Italian style diced tomatoes
1 tablespoon Italian seasoning
3 cloves of garlic, chopped
½ teaspoon salt
½ teaspoon pepper
9 – 12 slices of pepperoni
4 slices cooked bacon, chopped

Preheat oven to 350. In a blender or food processor combine the tomatoes, Italian seasoning, garlic, salt & pepper. Blend or process until well pureed. Set aside. In a bowl combine the cream cheese, sour cream and 2 ounces of the shredded Italian cheese. Mix until well combined. Spread the cream cheese mixture in an even layer over a baking dish (8x8) or a deep dish pie plate. Carefully pour the blended sauce over the cream cheese mixture and evenly distribute. Sprinkle with remaining cheese, bacon, and pepperoni. Bake for 30 – 35 minutes, or until the top is brown and bubbly. Let sit 5 minutes. Serve with tortilla chips, crackers, pita chips, etc.


bacon recipe courtesy of: Lisa Ghenne, The Cutting Edge of Ordinary, March 23, 2012

2306. CHICKEN-BACON CAPRESE CUPS

yields 24 servings


1 non-stick cooking spray
1 tablespoon of white balsamic vinegar
1/4 teaspoon of kosher salt
1 teaspoon of minced garlic
8 large fresh basil leaves
8 ounces cream cheese, softened
1 tablespoon of dry italian seasoning mix from envelope
6 slices bacon, cooked and crumbled
1 cup of cooked, boneless, skinless chicken breast, diced
8 ounces of tube refrigerated crescent dough sheet
3/4 cups of shredded mozzarella cheese

Preheat oven to 350 degrees F. Lightly spray 24 mini muffin cups with no-stick cooking spray. In a medium size bowl, place the tomatoes, vinegar, salt, and garlic. Chop the basil leaves and add. Toss gently to combine;set aside. In another medium size bowl,combine the cream cheese, seasoning mix, bacon and chicken. Open crescent sheet and unroll on a flat work surface. Using a sharp knife or a pastry wheel, cut 24 even squares. Press each square into a cup of the mini muffin tins. Spoon even amounts of the chicken mixture into the cups (about 1 heaping teaspoon). Top each with even amounts of the cheese (about 1/2 teaspoon). Bake for about 14-16 minutes or until dough is light golden brown. Remove from the oven to a cooling rack. Allow to cool about 5 minutes. Remove cups from the pans and arrange on a serving tray. Top each with about 1 teaspoon of the tomato basil mixture. Serve warm.


bacon recipe courtesy of: Pamela Shank, Real Women of Philadelphia

2292. SCOTCH-MARINATED SKIRT STEAK with BACON PEANUT CRUNCH

yields four servings


For the crostini:
12 slices baguette
Extra-virgin olive oil

For the bacon peanut crisp:
4 slices bacon
1/2 cup roasted, unsalted peanuts, chopped
1/2 cup fresh cilantro leaves, chopped

For the steak:
1/2 tablespoon Italian seasoning
1/2 tablespoon ground sage
1/2 tablespoon salt
3/4 teaspoon Spanish paprika
3/4 teaspoon garlic powder
1 cup Scotch whisky
1 tablespoon Dijon mustard
1/2 pound skirt steak

Preheat the oven to 350 degrees F.

Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.

In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.

Preheat a grill or a grill pan to high heat.

In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes. Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.

To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch.


bacon recipe courtesy of: Serena Palumbo, "Retro Palm Springs," Food Network Star, Food Network

2038. STUFFED MANICOTTI with BACON ALFREDO SAUCE

1 (12 ounce) package of manicotti pasta

For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs

For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 1/2 cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg

For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside.

In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well. Set aside.

Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain.

Preheat oven to 350 degrees F.

Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour 1/2 of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti. Bake at 350 for 30 minutes.

While the manicotti is baking, heat a heavy skillet with the 1/2 cup of vegetable oil over medium heat.

In a large shallow dish, scramble the two eggs.

On a plate place the 1 cup of bread crumbs.

Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs.

Brown both sides of the chicken in the oil. Drain on paper towels.

Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.


bacon recipe courtesy of: Mamas-Southern-Cooking.com, Georgia

1505. CHICKEN with STUFFED MANICOTTI with BACON ALFREDO SAUCE

For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 ½ cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs

For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 ½ cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg

For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside. In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well.Set aside. Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain. Preheat oven to 350 degrees F. Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour ½ of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti.Bake at 350 for 30 minutes. While the manicotti is baking, heat a heavy skillet with the ½ cup of vegetable oil over medium heat. In a large shallow dish, scramble the two eggs. On a plate place the 1 cup of bread crumbs. Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs. Brown both sides of the chicken in the oil. Drain on paper towels. Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.


bacon recipe courtesy of: Mama's Southern Cooking