Photo: Bacon Wrapped Chicken with Blue Cheese and Pecans Recipe
Ingredients
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles
- 1/4 cup toasted pecans, chopped
- 2 scallions, sliced on bias
- 4 slices good-quality center cut bacon
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half-and-half or cream
- 2 tablespoons grainy mustard
- Special equipment: toothpicks
Directions
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.
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By bike53x12
Hoover, AL
on January 23, 2012
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I used this recipe as a guide and ingredients that I had on hand. I used feta cheese instead of bleu and toasted walnuts in lieu of pecans. I also added 4 chopped artichoke hearts. Feta cheese and artichoke hearts: Greek influence. The only grainy mustard I had was creole, and I didn't want that flavor in the gravy. So I used regular yellow mustard. The gravy was very good but would have been better with the grainy mustard as specified. Even with my alterations, I'm confident in a 5-Star rating for this recipe as presented. One note though: If your breasts are as large as the ones I used, you will get 6 to 8 good servings instead of 4.
Made this again with the ingredients specified, plus one. Prior to going in the oven, I spooned some pomegranate molasses over them. It turned out very pretty and gave them a very slight sweet hit. I will certainly do this again.
By larissahuguley
portland
on December 19, 2011
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love this, ive aslo swaped the pecans with walnuts or sliverd almonds:}
By pvgma
Penn Valley CA
on November 05, 2011
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Wow! I love blue cheese but I am sorry, in this dish it is totally overwhelming. IF, I ever make it again I will use goat cheese or another milder cheese.
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