Bacon Wrapped Chicken with Blue Cheese and Pecans

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This dish was fabulous! It was easy and looked so professional. I baked it a few minutes longer to insure the chicken was fully cooked. It was still very moist.

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Great easy recipe!

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I made this recipe a few weeks back and I have to say I was skeptical as I was finishing the sauce. The sauce didn?t have as much zip as I expected but it all came together well in the end. Fantastic! The sauce was the perfect complement to the tangy cheese. Take your time during the preparation and you shouldn?t have any problems with the chicken falling apart as another reviewer stated. (For me it was a two beer process. Not every recipe needs to be done in 30 minutes! Enjoy the process and not just the results! Great recipe! Thanks Rachael...

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This is delicious. I took other reviewers' advice, and did not add salt, since the bacon already adds a saltiness. Otherwise, however, it should turn out perfect if you just follow the recipe. I did worry my bacon wasn't crisy enough, so I finished it by zapping the dish on 50% broil after it baked for two minutes-perfection!

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I served this on Saturday night for friends and everyone loved it.
I also kept the chicken in about 20 minutes longer.
It was fun beating the living daylights out of the chicken.
When you're going crazy and really frustrated - make this recipe - you'll feel a whole lot better. Especially after you've eaten it.

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This is awesome! Rachel! You are the BEST! Thanks so much for sharing such a fabulous recipe with us! I love your show and have tried almost everything you prepare on TV. You have made my world so much simpler. Thank you for being such a friendly, down-to-earth lady in the kitchen.

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I love this recipe. Very easy to follow and good even with a few substitutions. I didn't have pecans so I used pistachios. And instead of whole grain mustard in the gravy, I used honey mustard. I liked the touch of sweetness it gave the whole dish!

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My family and I really enjoyed this dinner! I struggled a bit with cooknig the chicken through following the istructions in the recipe, but I am guessing my chicken pieces were too think and I didn't brown them long enough. I would love to use this for dinner parties, but not everyone loves blue cheese as much as I do. Recommendation for substitute cheese?

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I followed this recipe almost to the letter. All I changed was leaving the chicken
in the oven 15 minutes longer because internal temp did not reach 165. Also,
I didn't have grain mustard so I used Dijon mustard with 1/2 tsp of mustard
seed and a dash of cayene pepper. It was delicious! This one is a keeper. I will try to make it a bit healthier for an every day meal (i.e. Turkey bacon, low fat blue cheese but will go all out for company and special occasions.

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Loved it but did cut back on the salt