Bacon Wrapped Chicken with Blue Cheese and Pecans
Bacon Wrapped Chicken with Blue Cheese and Pecans takes roughly 40 minutes from beginning to end. This recipe serves 4 and costs $2.17 per serving. One portion of this dish contains about 16g of protein, 42g of fat, and a total of 476 calories. 951 person have tried and liked this recipe. It works well as a budget friendly beverage. A mixture of scallions, half & half, skinless boneless chicken breast, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. With a spoonacular score of 47%, this dish is solid. Grilled Prosciutto-wrapped Figs With Blue Cheese And Pecans, Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese, and Bacon-Wrapped Blue Cheese Stuffed Dates are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup blue cheese crumbles
2 tablespoons butter
1 cup chicken stock
2 tablespoons all-purpose flour
2 tablespoons grainy mustard
1/2 cup half-and-half or cream
1 tablespoon extra-virgin olive oil
1/4 cup toasted pecans, chopped
Salt and freshly ground black pepper
2 scallions, sliced on bias
4 pieces boneless, skinless chicken breast
4 slices good-quality center cut bacon
Equipment:
oven
baking paper
toothpicks
frying pan
baking sheet
whisk
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Heat the oven to 375 degrees F.
3. 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.
4. Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts.
5. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
6. Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes.
7. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
8. Melt the butter in the same skillet pan the chicken was seared in over medium heat.
9. Whisk in flour, cook 1 minute then whisk in stock.
10. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
11. Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top.
12. Serve with rice and greens, if desired.
Nutrition Information:
covered percent of daily need
