Bacon And Blue Cheese Chicken Recipes

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CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON



Chicken Breast Stuffed with Spinach Blue Cheese and Bacon image

This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons olive oil

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.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS



Bacon and Blue Cheese Stuffed Chicken Breasts image

Provided by Claire Robinson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, at room temperature
4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
4 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
4 skin-on, bone-in organic chicken breasts
Pinch freshly ground black pepper

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.

BACON AND BLUE CHEESE CHICKEN



Bacon and Blue Cheese Chicken image

This area of Maryland is considered "poultry country", so we see a lot of recipes calling for chicken. I hope this recipe becomes as popular in your home as it is in mine!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon poppy seeds
8 bone-in chicken thighs (about 3 pounds), skin removed
1 cup chunky blue cheese salad dressing
6 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 289 calories, Fat 24g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 451mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS



Bacon Wrapped Chicken with Blue Cheese and Pecans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon 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
Special equipment: toothpicks

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.

RACHAEL RAY'S BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS



Rachael Ray's Bacon Wrapped Chicken With Blue Cheese and Pecans image

I saw this on 30 Minute Meals yesterday and just had to get this recipe! I haven't tried it yet but hey, it's from Rachael Ray! How can you go wrong!! I'll update once I try it!

Provided by Lil Miss Nikki

Categories     Chicken

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
salt
ground black pepper
1 cup blue cheese, crumbles
1/4 cup pecans, toasted and chopped
2 scallions, sliced on bias
4 slices bacon, good-quality center cut
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or 1/2 cup cream
2 tablespoons grainy mustard
toothpick

Steps:

  • Heat the oven to 375°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.

Nutrition Facts : Calories 500.1, Fat 35, SaturatedFat 15.1, Cholesterol 134.5, Sodium 909.7, Carbohydrate 9, Fiber 1.2, Sugar 1.7, Protein 37.1

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN



Bacon Wrapped Blue Cheese Stuffed Chicken image

This recipe is from Rachael Ray's 30-minute meals television show on Food Network. It also includes green beans and smashed potatoes to serve with this main dish meal.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 pieces boneless skinless chicken breasts
black pepper
4 -5 ounces blue cheese, crumbles
1/2 cup arugula leaf, chopped
1/2 cup baby spinach leaves, chopped
4 slices bacon
2 lbs baby potatoes, halved
salt
1 lb thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
4 fresh thyme sprigs (leaves from)
3 tablespoons extra virgin olive oil, divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock

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.

Nutrition Facts : Calories 510.3, Fat 29.2, SaturatedFat 10.3, Cholesterol 37.1, Sodium 635.5, Carbohydrate 48.9, Fiber 10.6, Sugar 6.6, Protein 15.9

BACON & CHEDDAR CHICKEN



Bacon & Cheddar Chicken image

Cheese and bacon don't usually come "light." But this tasty recipe keeps the fat and calories low and flavor high. This family friendly chicken bacon recipe can easily be doubled to serve a larger group. -Trisha Kruse, Eagle Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 bacon strips, chopped
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup barbecue sauce, divided
1/2 cup shredded cheddar cheese
Thinly sliced green onions

Steps:

  • Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 435 calories, Fat 20g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 973mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 41g protein.

BUFFALO CHICKEN SALAD WITH BACON AND BLUE CHEESE



Buffalo Chicken Salad with Bacon and Blue Cheese image

Perfect for a summer evening but good any time of the year. Adjust the salad ingredients to your own taste. This is the combination that we prefer.

Provided by tpspaul

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 55m

Yield 2

Number Of Ingredients 12

4 slices bacon
9 ounces cubed cooked chicken
1 pinch salt and ground black pepper to taste
3 tablespoons Buffalo wing sauce (such as Frank's RedHot®)
2 plum tomatoes, seeded and chopped
4 radishes, diced
1 ½ cups chopped romaine lettuce
½ cup diced cucumber
1 stalk celery, sliced
2 slices red onion, chopped
¼ cup crumbled blue cheese
3 tablespoons blue cheese salad dressing, or to taste

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.

Nutrition Facts : Calories 615.7 calories, Carbohydrate 14.9 g, Cholesterol 135.9 mg, Fat 41.5 g, Fiber 3.2 g, Protein 45.6 g, SaturatedFat 12.4 g, Sodium 1733.6 mg, Sugar 5.4 g

BLUE CHEESE AND BACON CHICKEN BURGERS



Blue Cheese and Bacon Chicken Burgers image

Delicious burgers filled with chicken, cheese and bacon topped with lettuce and tomato - a hearty dinner ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

5 slices bacon, cut into 1/2-inch pieces
1 slice white sandwich bread
2 tablespoons milk
1 lb ground chicken
1/3 cup crumbled blue cheese
4 hamburger buns, split
4 leaves lettuce
1 medium tomato, sliced

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.

Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 5 g, TransFat 1/2 g

BACON & CHEESE STUFFED CHICKEN BREAST



Bacon & Cheese Stuffed Chicken Breast image

Bookmark this Bacon and Cheese Stuffed Chicken Breasts recipe as your new go-to on a busy weeknight. These Bacon and Cheese Stuffed Chicken Breasts require just 20 minutes of prep time and are filled with cheesy, savory goodness the entire family will love.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Shredded American & Cheddar Cheeses
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 egg
1/4 cup chopped fresh cilantro
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
  • Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 140 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g

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Top Asked Questions

How do you cook chicken breast with bacon and cheese?
Stir in bacon. Spoon onion mixture over chicken breasts; sprinkle with pepper. Top with parsley and cheese. Bake 10-15 minutes or until cheese is melted. Tried this recipe? Instagram it! And don't forget to tag us @landolakesktchn .
How do you make a bacon and blue cheese sandwich?
Watch how to make this recipe. 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.
How do you make a chicken sandwich with spinach and bacon?
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.
How to bake chicken breasts with blue cheese butter?
Directions. 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.

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