Bacon Wrapped Chicken with Blue Cheese and Pecans

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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!

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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!

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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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Awesome all the way. I still have trouble with rolling the chicken but it's probably because I try to get too much on the yummy filling in each. The mustard sauce was over the top and was a great compliment to the dish. I also made the red wine rice with this and that was to die for! I LOVE red wine and this was so unique.

Thanks Rachael!

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sorry. this chicken tasted really good, but don't use the recommended amount of bleu cheese. WAY TOO MUCH. it wrecked the dish. I usually use gorgonzola so i wanted to try a recipe with bleu cheese as they are similar. Yuck. Don't waste your money. We threw it in the trash.

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We had friends over for dinner the other evening and I followed this recipe to a tee in the afternoon. Then I re-heated it in the oven slowly while we were enjoying our appetizers and served this at dinner with accordian garlic potatoes and glazed carrots. It was AWESOME! My guests were raving, raving, raving! The way Rachel tells you to plate it is so pretty on the plate when bringing in from the kitchen to the dining room table to serve the meal. The gravy on top was yummy. I used honey dijon mustard for the gravy and it came out great. TRY THIS -- YOU WILL LOVE IT!
P.S. I'm printing up the recipe for my friends -- they insisted on having it. Bon Appetite!

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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.

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love this, ive aslo swaped the pecans with walnuts or sliverd almonds:}

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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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I recently had the opportunity to cook my parent's their first dinner as "empty nesters" and used this recipe! It was a HIT! My grandmother was a professional cook/chef and so it is difficult to please my dad with just any recipe and he LOVED this one. Instead of blue cheese though, I used feta since not many in my family care much for the strong taste of blue cheese. Definitely one to keep close in the cookbook!