Roquefort Chicken Breast Recipes

CHICKEN WITH ROQUEFORT CREAM SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
• Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

GRILLED ROSEMARY CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

BOBBY FLAY'S CHICKEN WITH ROQUEFORT

Steps:

• Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
• Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
• Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
• Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.

CHICKEN WITH ROQUEFORT CREAM SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat.
• Season chicken with pepper.
• Add chicken to skillet and cook until golden brown on all sides, about 8 minutes.
• Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is.
• tender and cooked through, turning once, about 20 minutes.
• Transfer chicken to platter.
• Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes.
• Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken.
• Garnish with chives and serve.

ROQUEFORT-LEMON CHICKEN

Steps:

• Stir together the dressing, lemon juice, garlic, basil and pepper; set aside about 2 T.
• Put the chicken into a bowl and add the remaining dressing, stirring to coat. Marinate 30 minutes at room temperature or refrigerate for longer marination, up to eight hours.
• Line a baking pan with aluminum foil and preheat oven to 400 degrees.
• Spray a non-stick skillet or grill pan with cooking spray. Heat pan over medium heat.
• Remove chicken from the marinade and place in the hot pan. (Discard marinade).
• Brown quickly on each side for abouttwo minutes, then transfer to baking pan.
• Spread 2 tablespoons reserved dressing over the chicken and sprinkle lightly with salt. Bake 12-15 minutes or until chicken tests done in the thickest part.

BAKED SPLIT CHICKEN BREAST

Steps:

• Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

ROQUEFORT BLUE CHEESE CHICKEN - OAMC

Steps:

• Season chicken breasts with salt and pepper.
• Brown in skillet on both sides in butter.
• Mix together sour cream, cheese and garlic.
• Arrange in shallow baking dish.
• Pour over cheese mixture over chicken.
• Freeze.
• To serve, defrost and bake at 350°F for 45 minutes.
• Good served with buttered egg noodles!