Blue Cheese Chicken Breasts Recipes

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BLUE CHEESE STUFFED CHICKEN BREASTS



Blue Cheese Stuffed Chicken Breasts image

Yet another recipe from the local paper that I want to try ... some day. I did try this recently and we all really liked it. Next time I think I'll place a small amount of blue cheese on top of the chicken when it comes out of the oven and is served. The cheese/butter mixture melts during cooking and even though the flavor is wonderful, everyone said more cheese on top would be nice. Also, I think the little bit of sauce that there is, would be nice thickened and spooned over the chicken too. Let me know what you think.

Provided by Mary K. W.

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened and divided
1/2 cup blue cheese, crumbled
3/4 teaspoon dried thyme
4 boneless skinless chicken breast halves
1 tablespoon lemon juice
1/2 teaspoon paprika
salt and pepper

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).

BLUE CHEESE CHICKEN



Blue Cheese Chicken image

My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!

Provided by Elizabeth Saben

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 ½ (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 egg
2 cups bread crumbs
2 skinless, boneless chicken breasts, halved and pounded into 1/2-inch thickness
3 cups cooked white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
  • Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 g

BLUE CHEESE CHICKEN BREASTS



Blue Cheese Chicken Breasts image

A simple, tasty solution I created accidentally one day, when I didn't have a clue what to do with some chicken. You may substitute the blue cheese dressing with many other favourite creamy dressings. Renee's Cucumber Dill dressing also works well.

Provided by cocoa3c

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3

4 boneless skinless chicken breasts
4 tablespoons renee's chunky blue cheese dressing
Italian seasoned breadcrumbs

Steps:

  • Heat oven to 375, with rack in middle.
  • Spray a baking pan with oil; I prefer olive oil spray in a square 8" cake pan.
  • Place chicken breasts in pan.
  • Spread one tablespoon of Renee's Chunky Blue Cheese dressing over each breast, making sure to thoroughly cover bare meat.
  • Sprinkle each breast with bread crumbs to lightly coat.
  • Bake 20 to 30 mins until breasts are cooked and crumbs start to turn golden brown.
  • Serve and enjoy!

Nutrition Facts : Calories 205.4, Fat 9.3, SaturatedFat 1.9, Cholesterol 71, Sodium 240.8, Carbohydrate 1.1, Sugar 0.5, Protein 28

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.

BAKED BLUE CHEESE CHICKEN



Baked Blue Cheese Chicken image

This easy blue cheese chicken recipe can be prepared and on the table in 45 minutes or less for a satisfying and filling weeknight dish.

Provided by Jennifer Meier

Categories     Dinner     Entree

Time 55m

Yield 2

Number Of Ingredients 7

2 (6-ounce) boneless skinless chicken breasts
1 cup crumbled blue cheese
8 ounces cream cheese
1/4 cup whole milk (or half-and-half)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F. In a food processor, blend blue cheese, cream cheese, milk, Worcestershire sauce, and black pepper until smooth. Taste and season with salt, if necessary.
  • Place chicken breasts in an 8-inch square (or slightly smaller) baking dish. Pour blue cheese sauce on top, smoothing it out evenly in the pan over and around the chicken.
  • Bake 35 minutes uncovered, then turn oven temperature down to 325 F and cook 10 minutes more. The sauce should be bubbling and browned around the edges.
  • Remove from oven. Let sit 5 to 10 minutes before serving.
  • For the prettiest presentation, slice chicken breasts and spoon sauce on top and around chicken on a plate. Garnish with chives or green onions. If you have more blue cheese, crumble on top.

Nutrition Facts : Calories 936 kcal, Carbohydrate 10 g, Cholesterol 313 mg, Fiber 0 g, Protein 75 g, SaturatedFat 38 g, Sodium 1440 mg, Sugar 6 g, Fat 66 g, ServingSize 2 chicken breasts (2 servings), UnsaturatedFat 0 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.

CHICKEN BREASTS WITH BLUE-CHEESE SAUCE



Chicken Breasts With Blue-Cheese Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breast halves, about 1 pound total weight
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons butter
1 tablespoon flour
1/2 cup fresh or canned chicken broth
1/2 cup milk
1/4 cup heavy cream
1/4 pound blue cheese
4 rectangles thinly sliced cooked ham, about 1/4 pound
1/4 cup finely chopped onion
1/4 cup dry white wine

Steps:

  • Sprinkle the breast halves on both sides with salt and pepper.
  • Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
  • Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
  • Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
  • Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
  • Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
  • Pour the sauce over the chicken pieces and serve hot.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 0 grams

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

BLUE CHEESE-STUFFED CHICKEN BREASTS



Blue Cheese-Stuffed Chicken Breasts image

Roll chicken breasts with prosciutto & blue cheese for these Blue Cheese-Stuffed Chicken Breasts. Watch to learn about this cheese-stuffed chicken breast.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 4 servings.

Number Of Ingredients 10

4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
1/8 tsp. black pepper
1/2 lb. prosciutto (8 slices)
1/4 cup ATHENOS Blue Cheese
1 medium onion, finely chopped
2 portobello mushrooms, finely chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 cup chicken broth
1/2 cup sweet vermouth

Steps:

  • Season chicken with pepper. Layer 2 prosciutto slices on each chicken piece. Shape blue cheese into 4 logs. Place 1 log on short end of each chicken piece; press into chicken lightly. Roll up chicken; secure with toothpicks.
  • Cook and stir onions, mushrooms and garlic in hot oil in large skillet on medium-high heat until tender. Add chicken; cook until evenly browned, turning occasionally.
  • Add broth and vermouth; stir to scrape up browned bits from bottom of skillet. Cook on medium heat 25 min. or until chicken is cooked through (170°F).

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 130 mg, Sodium 1490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 42 g

PECAN CHICKEN WITH BLUE CHEESE SAUCE



Pecan Chicken with Blue Cheese Sauce image

Holiday-special in every way, this moist chicken is coated with pecans and drizzled with a rich, blue cheese sauce. It's easy and delicious...a real winner in my book. You can also use turkey breast and adjust the cook time. -Maggie Ruddy, Altoona, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 cup butter, melted
1 tablespoon brown sugar
3/4 cup finely chopped pecans
SAUCE:
1 cup heavy whipping cream
1/3 cup crumbled blue cheese
1 tablespoon finely chopped green onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans., Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°., Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with chicken.

Nutrition Facts : Calories 626 calories, Fat 51g fat (25g saturated fat), Cholesterol 198mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE



Herbed Balsamic Chicken with Blue Cheese image

This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.

Provided by Jill Silverman Hough

Categories     Chicken     Herb     Fourth of July     Quick & Easy     Low Cal     Graduation     Father's Day     Backyard BBQ     Dinner     Vinegar     Blue Cheese     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence*
1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Steps:

  • Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
  • Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
  • Sold in the spice section of supermarkets and at specialty foods stores.

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Fold in blue cheese and season to taste with salt. Set aside. Preheat grill, brush chicken breasts with a little oil, grill 6 minutes per side. Serve hot with Blue Cheese Sauce. Remaining sauce will keep well for up to 3 days in the refrigerator.
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OVEN BAKED CHICKEN CORDON BLEU (EASY TO MAKE) - SPEND WITH …
2020-07-07 Preheat oven to 350°F. Pound chicken to ¼” thick. Season with salt and pepper to taste. Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick. Combine butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl.
From spendwithpennies.com


BLUE CHEESE AND APPLE-STUFFED CHICKEN BREASTS RECIPE
2010-09-01 With sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket. In small bowl, combine cheese, chopped apple and 1 teaspoon green onions; mix well. Gently spoon half of filling into each pocket. Close with toothpick or small skewer. Place in ungreased 10x6-inch (1 1/2-quart) baking dish.
From pillsbury.com


STUFFED CHICKEN BREASTS CORDON BLEU RECIPE - PILLSBURY.COM
2020-12-23 1. Heat oven to 375°F. To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side. 2. In small bowl, mix cheese and ham. Spoon evenly into pockets in chicken; secure openings with toothpicks. 3.
From pillsbury.com


SPINACH-AND-BLUE CHEESE-STUFFED CHICKEN BREASTS RECIPE
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet.
From myrecipes.com


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