Chicken Breast Stuffed With Spinach Blue Cheese And Bacon Recipes

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.

Steps:

• 1.Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. 2.Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. 3.Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. 4.Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. 5.Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Steps:

• Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
• Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
• Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

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).

Steps:

• Preheat oven to 425 degrees F.
• Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast.
• Loosen up the incision with your fingers to make a hole.
• Season the chicken with pepper.
• Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
• Place the potatoes in a pot and cover with water.
• Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
• Bring 1-inch water to a boil.
• Trim beans.
• Salt water and add beans to water.
• Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
• Place the potatoes back in the hot pot after draining.
• Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper.
• Toss for 1 minute.
• Serve chicken with green beans and potatoes alongside.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).