Bacon And Blue Cheese Stuffed Chicken Breasts Recipes

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BACON WRAPPED BLUE CHEESE STUFFED CHICKEN



Bacon Wrapped Blue Cheese Stuffed Chicken image

This recipe is from Rachael Ray's 30-minute meals television show on Food Network. It also includes green beans and smashed potatoes to serve with this main dish meal.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 pieces boneless skinless chicken breasts
black pepper
4 -5 ounces blue cheese, crumbles
1/2 cup arugula leaf, chopped
1/2 cup baby spinach leaves, chopped
4 slices bacon
2 lbs baby potatoes, halved
salt
1 lb thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
4 fresh thyme sprigs (leaves from)
3 tablespoons extra virgin olive oil, divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock

Steps:

  • Preheat oven to 425 degrees F.
  • Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast.
  • Loosen up the incision with your fingers to make a hole.
  • Season the chicken with pepper.
  • Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
  • Place the potatoes in a pot and cover with water.
  • Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
  • Bring 1-inch water to a boil.
  • Trim beans.
  • Salt water and add beans to water.
  • Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
  • Place the potatoes back in the hot pot after draining.
  • Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper.
  • Toss for 1 minute.
  • Serve chicken with green beans and potatoes alongside.

Nutrition Facts : Calories 510.3, Fat 29.2, SaturatedFat 10.3, Cholesterol 37.1, Sodium 635.5, Carbohydrate 48.9, Fiber 10.6, Sugar 6.6, Protein 15.9

BLUE CHEESE STUFFED CHICKEN BREASTS



Blue Cheese Stuffed Chicken Breasts image

Yet another recipe from the local paper that I want to try ... some day. I did try this recently and we all really liked it. Next time I think I'll place a small amount of blue cheese on top of the chicken when it comes out of the oven and is served. The cheese/butter mixture melts during cooking and even though the flavor is wonderful, everyone said more cheese on top would be nice. Also, I think the little bit of sauce that there is, would be nice thickened and spooned over the chicken too. Let me know what you think.

Provided by Mary K. W.

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened and divided
1/2 cup blue cheese, crumbled
3/4 teaspoon dried thyme
4 boneless skinless chicken breast halves
1 tablespoon lemon juice
1/2 teaspoon paprika
salt and pepper

Steps:

  • Preheat oven to 425.
  • Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside.
  • Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through.
  • Stuff blue cheese mixture into pocket with small spoon.
  • Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered.
  • Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON



Chicken Breast Stuffed with Spinach Blue Cheese and Bacon image

This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons olive oil

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.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g

RACHAEL RAY'S BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS



Rachael Ray's Bacon Wrapped Chicken With Blue Cheese and Pecans image

I saw this on 30 Minute Meals yesterday and just had to get this recipe! I haven't tried it yet but hey, it's from Rachael Ray! How can you go wrong!! I'll update once I try it!

Provided by Lil Miss Nikki

Categories     Chicken

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
salt
ground black pepper
1 cup blue cheese, crumbles
1/4 cup pecans, toasted and chopped
2 scallions, sliced on bias
4 slices bacon, good-quality center cut
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 1/2 cup cream
2 tablespoons grainy mustard
toothpick

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.

Nutrition Facts : Calories 500.1, Fat 35, SaturatedFat 15.1, Cholesterol 134.5, Sodium 909.7, Carbohydrate 9, Fiber 1.2, Sugar 1.7, Protein 37.1

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS



Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 pieces boneless, skinless chicken breasts
Black pepper
4 to 5 ounces blue cheese crumbles
A handful arugula leaves from bulk bins, chopped
A handful baby spinach leaves from bulk bins, chopped
4 slices bacon
2 pounds baby potatoes, halved
Salt
1 pound thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
Leaves from 4 fresh thyme sprigs
3 tablespoons extra-virgin olive oil, divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock

Steps:

  • Preheat oven to 425 degrees F.
  • Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
  • Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
  • Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
  • Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
  • Serve chicken with green beans and potatoes alongside.

CHEESY BACON-STUFFED CHICKEN BREAST



Cheesy Bacon-Stuffed Chicken Breast image

One of my families favorites with chicken, bacon, and cheese. You can't go wrong.

Provided by The Papa

Categories     Stuffed Chicken Breasts

Time 1h10m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 cups Italian bread crumbs, divided
4 slices peppered bacon
4 (5 ounce) skinless, boneless chicken breast halves
½ cup shredded Parmesan cheese, divided
2 large eggs, well beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
  • Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
  • Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 575.2 calories, Carbohydrate 41.1 g, Cholesterol 199.4 mg, Fat 21.6 g, Fiber 2 g, Protein 51.5 g, SaturatedFat 6.9 g, Sodium 1495.6 mg, Sugar 2.3 g

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