Bacon And Blue Cheese Chicken Recipes

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Steps:

• Heat the oven to 375 degrees F.
• Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
• Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
• Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

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.

BUFFALO CHICKEN SALAD WITH BACON AND BLUE CHEESE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
• Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
• Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN

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.

BACON AND BLUE CHEESE CHICKEN

Steps:

• In a small bowl, combine onion, parsley, basil and poppy seeds; rub over chicken. Place in an ungreased 11x7-in. baking dish. Pour dressing over chicken. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with bacon. Return to the oven for 5-10 minutes or until juices run clear.

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS

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.

BLUE CHEESE AND BACON CHICKEN BURGERS

Steps:

• In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
• Heat gas or charcoal grill. In medium bowl, mash bread and milk with fork until well mixed. Stir in chicken, cheese and bacon. Shape into 4 patties, 1/2 inch thick.
• Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• Place burgers on bottom halves of buns. Top with lettuce and tomato. Cover with top halves of buns.

BACONY BLUE CHEESE CHICKEN PASTA

Steps:

• Begin by cooking the pasta per package instructions.
• In a large sauce pan over medium heat add 3 tablespoons butter and, if desired, a splash of white wine.
• Add to the sizziling butter the sliced onions, stirring every 5 minutes for a total of 25 minutes, or until they turn a caramel color.
• Season breasts with salt and pepper. Broil chicken breasts halves about 12 minutes, flipping halfway through until cooked; careful not to overcook. Breasts may, also, be grilled or pan fried.
• When the pasta is cooked, drain and place in a large bowl while hot. Stir in the olive oil. Over the pasta, evenly sprinkling the blue cheese letting the cheese melt.
• Slice the chicken into strips. Place over pasta and cheese. Sprinkle over 1 tablespoon fresh chopped rosemary and the cooked, chopped bacon.
• Add the caramelized onions to the pasta and chicken, gently toss and season with a few shakes of garlic salt and pepper. Top each serving with Parmesan.

CHICKEN, BACON, AND BLUE-CHEESE SANDWICHES

Steps:

• In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, about 12 to 15 minutes. Drain and set aside.
• Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tablespoons blue cheese.
• Layer each blue cheese-topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, slices of avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.