Bacon And Blue Cheese Chicken Recipes

Steps:

• 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.

Steps:

• Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
• Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
• Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Steps:

• Heat the oven to 375°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.

Steps:

• In a small bowl, combine onion, parsley, basil and poppy seeds; rub over chicken. Place in an ungreased 11x7-in. baking dish. Pour dressing over chicken. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with bacon. Return to the oven for 5-10 minutes or until juices run clear.

Steps:

• In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
• Preheat the oven to 425 degrees F.
• Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
• Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
• Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
• Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
• Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

Steps:

• Place lettuce in large shallow bowl.
• Top with all remaining ingredients except dressing.
• Add dressing just before serving; mix lightly.

Steps:

• Begin by cooking the pasta per package instructions.
• In a large sauce pan over medium heat add 3 tablespoons butter and, if desired, a splash of white wine.
• Add to the sizziling butter the sliced onions, stirring every 5 minutes for a total of 25 minutes, or until they turn a caramel color.
• Season breasts with salt and pepper. Broil chicken breasts halves about 12 minutes, flipping halfway through until cooked; careful not to overcook. Breasts may, also, be grilled or pan fried.
• When the pasta is cooked, drain and place in a large bowl while hot. Stir in the olive oil. Over the pasta, evenly sprinkling the blue cheese letting the cheese melt.
• Slice the chicken into strips. Place over pasta and cheese. Sprinkle over 1 tablespoon fresh chopped rosemary and the cooked, chopped bacon.
• Add the caramelized onions to the pasta and chicken, gently toss and season with a few shakes of garlic salt and pepper. Top each serving with Parmesan.

Steps:

• Heat oven to 350°F.
• Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
• Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).