Chicken Breast With Blue Cheeseshallot Sauce Recipes

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BAKED BLUE CHEESE CHICKEN



Baked Blue Cheese Chicken image

This easy blue cheese chicken recipe can be prepared and on the table in 45 minutes or less for a satisfying and filling weeknight dish.

Provided by Jennifer Meier

Categories     Dinner     Entree

Time 55m

Yield 2

Number Of Ingredients 7

2 (6-ounce) boneless skinless chicken breasts
1 cup crumbled blue cheese
8 ounces cream cheese
1/4 cup whole milk (or half-and-half)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste

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.

Nutrition Facts : Calories 936 kcal, Carbohydrate 10 g, Cholesterol 313 mg, Fiber 0 g, Protein 75 g, SaturatedFat 38 g, Sodium 1440 mg, Sugar 6 g, Fat 66 g, ServingSize 2 chicken breasts (2 servings), UnsaturatedFat 0 g

CHICKEN WITH SHALLOTS



Chicken with Shallots image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

Steps:

  • Preheat the oven to 425 degrees.
  • Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
  • Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
  • Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

BLUE CHEESE CHICKEN



Blue Cheese Chicken image

My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!

Provided by Elizabeth Saben

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 ½ (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 egg
2 cups bread crumbs
2 skinless, boneless chicken breasts, halved and pounded into 1/2-inch thickness
3 cups cooked white rice

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.

Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 g

PECAN CHICKEN WITH BLUE CHEESE SAUCE



Pecan Chicken with Blue Cheese Sauce image

Holiday-special in every way, this moist chicken is coated with pecans and drizzled with a rich, blue cheese sauce. It's easy and delicious...a real winner in my book. You can also use turkey breast and adjust the cook time. -Maggie Ruddy, Altoona, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 cup butter, melted
1 tablespoon brown sugar
3/4 cup finely chopped pecans
SAUCE:
1 cup heavy whipping cream
1/3 cup crumbled blue cheese
1 tablespoon finely chopped green onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans., Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°., Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with chicken.

Nutrition Facts : Calories 626 calories, Fat 51g fat (25g saturated fat), Cholesterol 198mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

CHICKEN BREASTS WITH BLUE-CHEESE SAUCE



Chicken Breasts With Blue-Cheese Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breast halves, about 1 pound total weight
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons butter
1 tablespoon flour
1/2 cup fresh or canned chicken broth
1/2 cup milk
1/4 cup heavy cream
1/4 pound blue cheese
4 rectangles thinly sliced cooked ham, about 1/4 pound
1/4 cup finely chopped onion
1/4 cup dry white wine

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.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 0 grams

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS



Bacon and Blue Cheese Stuffed Chicken Breasts image

Provided by Claire Robinson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, at room temperature
4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
4 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
4 skin-on, bone-in organic chicken breasts
Pinch freshly ground black pepper

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.

BLUE CHEESE CHICKEN RECIPE



Blue Cheese Chicken Recipe image

Pan-seared chicken breasts simmered in a simple, creamy blue cheese sauce that's so good you'll want to lick your plate clean.

Provided by Jennifer Meier

Categories     Dinner     Entree

Time 40m

Yield 4

Number Of Ingredients 6

2 chicken breasts
1 tbsp. extra virgin olive oil
1/3 cup white wine
2/3 cup crumbled blue cheese (about 4 oz.)
3/4 cup heavy cream
1 tbsp. finely chopped Italian parsley

Steps:

  • Preheat oven to 375 F.
  • Slice each chicken breast lengthwise through the middle, creating 2 thin chicken breasts from the original breast.
  • In an ovenproof saucepan, heat olive oil over medium heat. Sear the chicken, cooking 3 minutes on each side.
  • Add the wine and turn the heat to low, simmering for 6 to 8 minutes until wine has reduced by half. Add blue cheese, cream, and parsley.​
  • Simmer another minute then put the pan in the oven for about 10 minutes, until the cream reduces into a thick sauce.

Nutrition Facts : Calories 377 kcal, Carbohydrate 2 g, Cholesterol 118 mg, Fiber 0 g, Protein 25 g, SaturatedFat 16 g, Sodium 317 mg, Sugar 2 g, Fat 28 g, ServingSize 4 servings, UnsaturatedFat 0 g

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).

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE



Herbed Balsamic Chicken with Blue Cheese image

This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.

Provided by Jill Silverman Hough

Categories     Chicken     Herb     Fourth of July     Quick & Easy     Low Cal     Graduation     Father's Day     Backyard BBQ     Dinner     Vinegar     Blue Cheese     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence*
1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Steps:

  • Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
  • Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
  • Sold in the spice section of supermarkets and at specialty foods stores.

CHICKEN BREASTS WITH BLUE CHEESE SAUCE



Chicken Breasts With Blue Cheese Sauce image

Chef Pierre Franey: This dish, like so many I have created over the years, came about by accident. One day while cooking with Craig Claiborne, I asked our kitchen assistant to hand me some cheese, thinking we had some Gruyere. Instead, he handed me a quarter pound of blue cheese. My first reaction was negative, but on second thought I said, "Why not?" I was very pleased with the result.

Provided by wmeynier

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves (about 1 1/2 pounds)
salt, to taste if desired (optional)
fresh ground pepper, to taste
3 tablespoons butter
1 tablespoon flour
1/2 cup canned chicken broth
1/2 cup milk
1/4 cup heavy cream
1/4 lb blue cheese
4 slices of thinly sliced cooked ham (about 1/4 pound)
1/4 cup finely chopped onion
1/4 cup dry white wine

Steps:

  • Sprinkle the breast halves with salt and pepper.
  • Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat. Add the chicken and brown lightly on one side. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
  • Meanwhile. Heat the remaining 1 tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, and continue stirring rapidly. 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 saute briefly on both sides just enough 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, stiffing 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 1 1/3 cups of sauce.
  • Pour the sauce over the chicken pieces and serve hot.

Nutrition Facts : Calories 410.3, Fat 25.2, SaturatedFat 15.4, Cholesterol 137.6, Sodium 751.6, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 36.4

CHICKEN BREAST WITH BLUE CHEESE/SHALLOT SAUCE



CHICKEN BREAST WITH BLUE CHEESE/SHALLOT SAUCE image

Categories     Chicken     Sauté     Quick & Easy

Yield 2-3 pple

Number Of Ingredients 6

1 lb chicken breast/chicken breast tenders
2 tbsp canola oil
3 shallots, sliced
3/4 cup chicken broth
1 tbsp unsalted butter
crumbled blue cheese

Steps:

  • season 3 small chicken breasts with S&P Heat 2 oil in large skillet and cook chix until golden, turning once - 12 minutes. Cover, cook 2-3 more minutes - remove to plate. Cook shallots in drippings 2 minutes. Add chix broth - simmer 5 minutes. Stir in butter. Pour over chix. Top with blue cheese.

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