Chicken Americana With Wisconsin Bleu Cheese Recipes

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).

BAKED BLUE CHEESE CHICKEN

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. In a food processor, blend blue cheese, cream cheese, milk, Worcestershire sauce, and black pepper until smooth. Taste and season with salt, if necessary.
• Place chicken breasts in an 8-inch square (or slightly smaller) baking dish. Pour blue cheese sauce on top, smoothing it out evenly in the pan over and around the chicken.
• Bake 35 minutes uncovered, then turn oven temperature down to 325 F and cook 10 minutes more. The sauce should be bubbling and browned around the edges.
• Remove from oven. Let sit 5 to 10 minutes before serving.
• For the prettiest presentation, slice chicken breasts and spoon sauce on top and around chicken on a plate. Garnish with chives or green onions. If you have more blue cheese, crumble on top.

CHICKEN AMERICANA WITH WISCONSIN BLEU CHEESE

Steps:

• Preheat oven to 375 degrees.
• Place each chicken breast between two sheets of wax paper and pound to 1/2 inch thickness, being careful not to tear the paper.
• In a medium bowl, combine bleu cheese, cream cheese, walnuts, bread crumbs, parsley and pepper. Blend thoroughly.
• Place 1/3 cup mixture on one side of the checken breast. Roll breast to enclose the filling. Secure the breast with toothpicks. Repeat process with all of the chicken breasts.
• Lightly flour the chicken breasts. Saute the breasts in butter until golden brown. To finish the breasts, bake for 20 minutes.
• Remove breasts and let rest 5 to 8 minutes. Remove toothpicks. Slice and serve.

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.

CHICKEN AMERICAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a baking rack over a roasting pan.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until browned but not totally crisp, 5 to 8 minutes. Drain the bacon slices on a paper towel-lined plate.
• Mix the flour, salt, and black pepper into a resealable plastic bag, seal the bag, and shake a few times to combine. Beat the eggs with water in a shallow dish. Place the corn bread stuffing mix into a large plastic bag, seal the bag, and roll the stuffing with a rolling pin to crush it into crumbs. Pour the stuffing crumbs into a shallow dish. Mix in the Parmesan cheese.
• Rinse chicken breasts, shake off excess water, and place them, one at a time, into the bag containing the flour. Seal the bag and shake well to coat the chicken with flour; shake off excess flour. Dip the floured breast into the beaten egg, then gently but firmly press into the corn stuffing crumbs, turning to coat all sides.
• Heat canola oil in a large skillet over medium heat, and pan fry the breaded chicken breasts until golden brown, about 5 minutes per side. Transfer the chicken breasts to the baking rack; cut the bacon slices in half crosswise, and lay 4 halves on each chicken breast. Top the bacon with a slice of American cheese.
• Bake in the preheated oven until the chicken is cooked through and no longer pink inside, the bacon is crisp, and the cheese has melted, 15 to 20 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).