Bluechickenbreasts Recipes

BAKED BLUE CHEESE CHICKEN

Steps:

• Mix together the blue cheese, sour cream and garlic; set aside.
• Lightly salt chicken breasts.
• Dredge each one in the flour, dip in the beaten egg, then roll in the bread crumbs.
• Place the butter& oil in a non-stick skillet and heat over medium-high heat.
• Brown chicken breasts on both sides then place in a lightly greased baking dish.
• Pour the blue cheese mixture over the breasts.
• Cover and bake in a preheated 350 degree oven for 45-60 mins or until chicken is tender.

CHICKEN CORDON BLEU I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

BLUE CHEESE CHICKEN

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.

BLUE CHEESE STUFFED CHICKEN BREASTS

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 BREASTS WITH BLUE-CHEESE SAUCE

Steps:

• Sprinkle the breast halves on both sides with salt and pepper.
• Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
• Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

BLUE CHICKEN BREASTS

Steps:

• Preheat oven to 350F.
• Wash chicken well and dry.
• Combine herbs, salt and lots of freshly-crushed black pepper.
• Sprinkle chicken pieces with seasonings.
• In non-stick skillet, melt butter and brown chicken on both sides.
• Place the browned chicken in a baking dish just large enough to hold it in one layer.
• In same skillet, sauté the garlic.
• Reduce heat to lowest setting, add the blue cheese and the yoghurt (or sour cream), and stir until well blended.
• Spoon sauce over chicken; cover and bake for 50 minutes.
• Remove cover; add chives (or green onions) and cook 5 additional minutes.
• Serve over rice with sauce from casserole.