It’s another “reveal day” for the Secret Recipe Club. That means this decadent chicken dish is a recipe I got from my assigned blog, Lynsey Lou's. I can’t tell you how much time I spent reviewing all her tempting recipes, but I kept coming back to this one! Yesterday was the perfect day to enjoy this rewarding dish! Being members of the LDS Church (Mormon), we participate in a monthly 2 meal fast, known as “Fast Sunday”, so we were VERY much looking forward to this meal! It really hit the spot for my husband who absolutely loves bleu cheese, but for him it’s usually a topping for a bacon double burger, so this was a nice fancy change! I have a feeling he’ll be asking me to make this again soon. Thanks Lynsey!
BACON WRAPPED CHICKEN WITH BLEU CHEESE AND PECANS4 Pieces boneless, skinless chicken breast
Salt and Pepper
1 Cup blue cheese crumbles
2 Scallions sliced on bias
4 Slices of bacon
1 Tablespoon EVOO
2 Tablespoons butter
2 Tablespoons all purpose flour
1 Cup chicken stock
1/2 Cup 1/2 &1/2 or Cream
2 Tablespoons grainy mustard (I used Dijon)
Heat oven to 375
Butterfly chicken by cutting across breast (not totally through). Place chicken on parchment or wax paper and open breast up and top with another piece of wax or parchment paper. Pound lightly between. Pull paper away and salt and pepper chicken.
Cover seasoned chicken with bleu cheese, pecans and scallions.
Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season outside of rolls with salt and pepper.
Heat olive oil in skillet, brown chicken evenly all over (5-6 min).
Transfer chicken to baking sheet and cook in oven 10 minutes**
Melt butter in same pan, whisk in flour, cook 1 minute then add chicken stock. Let thicken then stir in 1/2 & 1/2, mustard and salt and pepper. Pour sauce over chicken and serve.
**My chicken breasts must have been large because I had to bake mine closer to 20 minutes to get them thoroughly cooked.