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 Buffycar
Odell, IL
on February 03, 2013
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I made this for dinner but modified it a little. I mixed half the blue cheese with about 4 oz. of cream cheese and put some fresh herbs in there. No scallions so I grated about 1 tbsp of white onion into it. I only had 2 slices of bacon so I cut them in half longways. I used honey mustard for the sauce and didn't have cream so used milk then whisked in 2 T of butter and 2 T of sour cream at the end. Everybody loved it even the 11 and 16 year old!
By minnielu91_8744273
Fort Atkinson, WI
on November 28, 2012
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This was wonderful! Made it for the boyfriend as a surprise and he said it was a make again recipe! I would recommend to other's!
By dandkmac@yahoo.com
Portland, TN
on November 28, 2012
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Oh boy, is this tasty or what?! Super easy and so impressive, my hubby thought I spent way longer than I did on this recipe!: It is very rich, so I would just serve with a nice salad and maybe a glass of wine!:
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