BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 375 degrees F.
- Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
- Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
- Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
- Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
- Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.
BACON WRAPPED BLUE CHEESE STUFFED CHICKEN
This recipe is from Rachael Ray's 30-minute meals television show on Food Network. It also includes green beans and smashed potatoes to serve with this main dish meal.
Provided by CookingONTheSide
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast.
- Loosen up the incision with your fingers to make a hole.
- Season the chicken with pepper.
- Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
- Place the potatoes in a pot and cover with water.
- Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
- Bring 1-inch water to a boil.
- Trim beans.
- Salt water and add beans to water.
- Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
- Place the potatoes back in the hot pot after draining.
- Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper.
- Toss for 1 minute.
- Serve chicken with green beans and potatoes alongside.
Nutrition Facts : Calories 510.3, Fat 29.2, SaturatedFat 10.3, Cholesterol 37.1, Sodium 635.5, Carbohydrate 48.9, Fiber 10.6, Sugar 6.6, Protein 15.9
BACON AND BLUE CHEESE CHICKEN
This area of Maryland is considered "poultry country", so we see a lot of recipes calling for chicken. I hope this recipe becomes as popular in your home as it is in mine!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine onion, parsley, basil and poppy seeds; rub over chicken. Place in an ungreased 11x7-in. baking dish. Pour dressing over chicken. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with bacon. Return to the oven for 5-10 minutes or until juices run clear.
Nutrition Facts : Calories 289 calories, Fat 24g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 451mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS
Steps:
- In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
- Preheat the oven to 425 degrees F.
- Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
- Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
- Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
- Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.
RACHAEL RAY'S BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
I saw this on 30 Minute Meals yesterday and just had to get this recipe! I haven't tried it yet but hey, it's from Rachael Ray! How can you go wrong!! I'll update once I try it!
Provided by Lil Miss Nikki
Categories Chicken
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 375°F.
- Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
- Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
- Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
- Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
- Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.
Nutrition Facts : Calories 500.1, Fat 35, SaturatedFat 15.1, Cholesterol 134.5, Sodium 909.7, Carbohydrate 9, Fiber 1.2, Sugar 1.7, Protein 37.1
CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON
This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.
Provided by Judy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
- Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
- Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g
BLUE CHEESE CHICKEN
My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!
Provided by Elizabeth Saben
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
- Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.
Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 g
BACON & CHEESE STUFFED CHICKEN BREAST
Bookmark this Bacon and Cheese Stuffed Chicken Breasts recipe as your new go-to on a busy weeknight. These Bacon and Cheese Stuffed Chicken Breasts require just 20 minutes of prep time and are filled with cheesy, savory goodness the entire family will love.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
- Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 140 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g
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