BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
vicki
FROM Rach Ray’s Big Orange Book
ingredients
- 4 boneless skinless chicken breast halves
- Salt and pepper
- 1 cup blue cheese crumbles
- 1/2 cup toasted chopped pecans
- 2 scallions, sliced on an angle
- 4 slices of good-quality center-cut bacon
- 1 tablespoon EVOO (extra-virgin olive oil)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half-and-half or cream
- 2 tablespoons grainy mustard
directions
- 1
Preheat the oven to 375°F.
- 2
Butterfly the chicken breast halves by cutting horizontally across the breast but not all the way through. Open the breasts up like a book and pound them lightly between sheets of parchment paper or plastic wrap. Peel away the paper and season the meat with salt and pepper.
- 3
Cover the seasoned chicken cutlets with blue cheese crumbles, pecans, and scallions in equal amounts. Roll the chicken around the filling, then wrap each roll with a strip of bacon, securing it with a wooden toothpick. Season the outside of the rolls with pepper.
- 4
Heat the EVOO in an ovenproof skillet over medium-high heat. Add the chicken rolls and brown evenly all over, 5 to 6 minutes. Transfer the skillet to the oven and cook the chicken for 10 minutes, or until cooked through.
- 5
When the chicken is almost done, melt the butter in small saucepan over medium heat. Whisk in the flour and cook for a minute, then whisk in the stock. Cook for a minute to thicken, then whisk in the half-and-half and mustard, and season with salt and pepper. Reduce the heat to low.
Source: vicki
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews