Bluechickenbreasts Recipes

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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.

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).

STUFFED CHICKEN BREASTS (CORDON BLEU)



Stuffed Chicken Breasts (Cordon Bleu) image

This versatile recipe will work with any filling, just make about 1 1/2 cups of it (3 tbsp per breast). Also, if you don't have a meat mallet you can use a heavy glass bottle (just don't miss!).

Provided by MommyMakes

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon olive oil
salt, to taste
pepper, to taste
3/4 cup diced deli ham
3/4 cup shredded swiss cheese

Steps:

  • Preheat oven to 400°F.
  • Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle).
  • Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
  • Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
  • Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed).
  • Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
  • Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked).
  • Remove toothpicks before serving!

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Provided by Jill M.

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4 inch thickness.
  • Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 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

BLUE CHICKEN BREASTS



Blue Chicken Breasts image

Make and share this Blue Chicken Breasts recipe from Food.com.

Provided by evelynathens

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
2 tablespoons butter
2 cloves garlic, minced
4 ounces blue cheese, crumbled
8 ounces Greek yogurt or 8 ounces sour cream
4 tablespoons finely minced chives or 4 tablespoons green onions

Steps:

  • Preheat oven to 350F.
  • Wash chicken well and dry.
  • Combine herbs, salt and lots of freshly-crushed black pepper.
  • Sprinkle chicken pieces with seasonings.
  • In non-stick skillet, melt butter and brown chicken on both sides.
  • Place the browned chicken in a baking dish just large enough to hold it in one layer.
  • In same skillet, sauté the garlic.
  • Reduce heat to lowest setting, add the blue cheese and the yoghurt (or sour cream), and stir until well blended.
  • Spoon sauce over chicken; cover and bake for 50 minutes.
  • Remove cover; add chives (or green onions) and cook 5 additional minutes.
  • Serve over rice with sauce from casserole.

Nutrition Facts : Calories 284.6, Fat 15.4, SaturatedFat 9.3, Cholesterol 105, Sodium 658.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 33.6

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