Bacon Wrapped Chicken With Blue Cheese Pecans Food

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

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.

BACON-WRAPPED CHICKEN SANDWICH

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.

PECAN CHICKEN WITH BLUE CHEESE SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans., Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°., Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with chicken.

BACON-WRAPPED CHICKEN

Steps:

• Flatten chicken to 1/2 inch thickness.
• Spread 3 TBSP cream cheese over each chicken breast.
• Sprinkle with salt if desired. Roll chicken breasts up.
• Wrap each with bacon strip.
• Place seam side down in a greased 13x9 inch baking pan. Bake uncovered, at 400 degrees for 35-40 minutes, or until juices run clear.
• Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

BACON WRAPPED, CHEESE STUFFED CHICKEN! YUM YUM

Steps:

• Preheat oven to 425°F
• Grease baking pan 13x19 or use non stick pan.
• Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).
• Cut a pocket into the side of the breast halve about 3/4th the way through each -- try not to slit through the sides or the cheese will run out.
• Pepper both sizes of the breast for a medium coating. not really thick but not light either.
• Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together.
• Spiral wrap the breast with bacon starting with one of the open corners. I usually spiral wrap it with 2-3 pieces and use the last piece to wrap circularly around the sides. This makes it look nice and covers the ends that the spiral wrapping left bare.
• Use tooth picks to hold your bacon in place. Make sure you don't leave any ends on top of the chicken breast unsecured, they will roll up during cooking and burn and your chicken will dry out --
• Cook for 25-27 minutes, bacon should start to crisp before you remove the dish from the oven. Inside temperature should be 165 or over.
• Remove tooth picks, sprinkle a bit of the chosen cheese on top. Let stand 5 minutes to cool, then serve. -.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS

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.

BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN

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.

BACON WRAPPED CHICKEN

Steps:

• Soak toothpicks in water for 15min.
• drain.
• Preheat grill.
• Wrap 1 piece of chicken and i piece of jalapeno pepper in each slice of bacon.
• Secure the wrap with toothpick.
• Sprinkle with greek seasoning.
• Grill chicken pieces on the rack of an uncovered grill directly over medium coals for 10 to 15 min.
• or until chicken is no longer pink.
• Turn occasionally and sprinkling with greek seasoning.
• Serve with salad dressing or sauce.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
• In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
• Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.