Baked Rolled Blue Cheese Stuffed Chicken Breasts

BAKED ROLLED BLUE CHEESE STUFFED CHICKEN BREASTS

Pounded chicken breasts make a canvas for many , many ideas.  This is an easy technique  to make inexpensive chicken breasts into a super elegant meal. 

This is a hello to a new member , Blair.  Try this on your next date night! It is a winner. 

 

Make sure just cooked and bacon crispy

 

2-3 ounces blue cheese, crumbled

4-5 slices smoked bacon  

2 chicken breasts

Lots of ground black pepper

Salt to taste (bacon can be salty so beware- go lightly)

 

Preheat the oven to 425 degrees F.

Take each breast and butterfly open (by cutting down the middle length-wise but not all the way through). Lay between plastic wrap. 

Yes I have the toll but a big heavy pan works well!

Use a maillot or the back of a pan and pound to flatten out the breast to be as equal in thickness throughout.

 

 

Salt and pepper the breasts and then place the blue cheese crumbled (about 1 oz per breast) down the middle.  Roll lengthwise and keep tightly tucked. Then take the bacon strips and wrap all around each rolled breast tightly.

 

Wrap tightly as cheese will  seep out otherwise

 

Roast the chicken breasts, seam side down, in the center of the oven until chicken is cooked through, about 20-25 minutes and the bacon is nice and crispy. Some rolls will be thicker than  others.....adjust  the time as needed. ( if you double recipe cooking time will be needed more0

Remove them from the oven to a serving platter. Let stand 10 minutes before slicing into medallions and serve showing the inside up.

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TIPS:

·        Add some Roca or spinach to the blue cheese to stuff the breasts.

·        Serve with equal amounts of hot sauce and melted butter (IE: hot wing / blue cheese idea!)

·        These are very big breasts and will serve four so we will have leftovers. I plan to slice the cold  rolled breast and  place on top of a nice salad for tomorrow dinner. It will make a nice decomposed salad Nicois. Just add hard-boiled egg, green beans, olives, anchovies and/or capers, lettuce, cherry tomatoes etc.  Be inventive!

1.      I blanched more green beans than needed for the dinner and kept cold for tomorrow!

A few things I had left over: ie: hard boiled egg for am. .Add your choice of goodies!

2.      Do the same with red potatoes (use some tonight and some for Salad for tomorrow's meal)  

3.      I cooked Broccoli Rabe as that is what I had.  Plan ahead and buy broccoli and save some for salad tomorrow!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!