Bacon and Blue Cheese Stuffed Chicken Breasts
Show: 5 Ingredient Fix
Episode: Fireside Feast
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Average Rating:
Total Reviews: 89
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By lmorehous_1184141
Pensacola, FL
on March 26, 2011
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I am making the recipe today. However, I wanted to respond to the ladies who have issues with Claire's hair. Don't you think that Rachael Ray and Sandra Lee need to tie their hair up also? What about ALL chefs having their hair tied back, not only Claire. I love her show and her recipes. Give her a break or include everyone.... and don't toss your hair at home when you cook for your family. She's not cooking for you so go easy.
By natty in the ki...
Santa Rosa, CA
on March 21, 2011
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Sorry, I really wanted to like this...its such a good idea but it just didn't taste that good to us. Maybe we aren't blue cheese people. It was just bland and nothing special. :( The broccoli side dish that goes with it is fantastic!
By scouture323
Hanover, MD
on March 17, 2011
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WOW Yummy(: I can't believe how tasty this reciepe is for something so simple!! Thanks Claire for making me look like a rockstar in the kitchen.
By Jeffrey
Montgomery, AL
on March 16, 2011
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Excellent and easy recipe Claire - Thank you!
By gardemanger901
on March 02, 2011
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YUMMY! My 9 year old, who doesn't care for chicken picked the bones clean.
By cookininkc
on February 27, 2011
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Will make again. Kids liked it and the bleu cheese flavor was not too strong. Looking forward to seeing how the leftover compound butter turns out baked onto a crusty french loaf.
By hartsandy99_120...
Montgomery vill...
on February 27, 2011
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WOW!!! This was amazing!! I LOVED how crispy the skin was. Thanks Claire :
By culinarypassion
orange, ca
on February 27, 2011
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I few things I changed. First off I cut back on the butter to 4 oz. I added frozen spinach, used a potato ricer to squeeze all the water out and folded in to the cheese mixture. I used boneless skinless breasts and made a pocket in the breast (slit with a knife. used tooth picks to keep closed. Browned on both sides and cooked in the oven for about 10 minutes 375 degrees. Yummy!!!
By AshleyinVegas
on February 26, 2011
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This was really easy to make and the chicken was fantastically juicy, but I was surprised it didn't have more flavor. Perhaps I need a better quality cheese? It also made for a rather smokey kitchen. I'm definitely going to try it again, but this time I'll slit the chicken and put some of the butter inside. Hopefully that will alleviate the smokey kitchen as well! It was definitely the juiciest baked chicken I have ever made though!
By domsmommy314_35...
Simi Valley, CA
on February 15, 2011
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I made this the other night. . . great! I love Claire's recipes. Simple, tasty and can be 'company' food without question. I added a little grated garlic to the compound butter. . . it was really nice. As a matter of fact, I am making baked potatoes for dinner tonight and my kids (both boys, 11 and 16 want the compound butter on them! Yummy chicken, moist, juicy and lovely (and I don't even like Blue Cheese LOL! Keep it up Claire!