BLUE CHEESE CHICKEN
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
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
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 CHICKEN RECIPE
Steps:
- Preheat oven to 375 F.
- Slice each chicken breast lengthwise through the middle, creating 2 thin chicken breasts from the original breast.
- In an ovenproof saucepan, heat olive oil over medium heat. Sear the chicken, cooking 3 minutes on each side.
- Add the wine and turn the heat to low, simmering for 6 to 8 minutes until wine has reduced by half. Add blue cheese, cream, and parsley.
- Simmer another minute then put the pan in the oven for about 10 minutes, until the cream reduces into a thick sauce.
Nutrition Facts : Calories 377 kcal, Carbohydrate 2 g, Cholesterol 118 mg, Fiber 0 g, Protein 25 g, SaturatedFat 16 g, Sodium 317 mg, Sugar 2 g, Fat 28 g, ServingSize 4 servings, UnsaturatedFat 0 g
PECAN CHICKEN WITH BLUE CHEESE SAUCE
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
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.
BAKED BLUE CHEESE CHICKEN
Excellent! If you like blue cheese you will love this dish. I make it often for just the family or dinner parties and everyone always comments on how good it is. I like to serve this chicken with baked potatoes or a rice dish and a green salad. Enjoy!
Provided by Anita Harris
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the blue cheese, sour cream and garlic; set aside.
- Lightly salt chicken breasts.
- Dredge each one in the flour, dip in the beaten egg, then roll in the bread crumbs.
- Place the butter& oil in a non-stick skillet and heat over medium-high heat.
- Brown chicken breasts on both sides then place in a lightly greased baking dish.
- Pour the blue cheese mixture over the breasts.
- Cover and bake in a preheated 350 degree oven for 45-60 mins or until chicken is tender.
HERBED BALSAMIC CHICKEN WITH BLUE CHEESE
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
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.
CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON
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
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
EASY BLEU CHEESE CHICKEN
I made this up to get rid of some aging bleu cheese dressing, but it turned out absolutely delicious and it was so easy to make! You can use more or less bleu cheese dressing depending on how oily a dish you want this to be; I made it the first time with an entire bottle but that was a bit excessive.
Provided by archimageiros
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F
- Skin and debone chicken if necessary.
- Place bleu cheese dressing and breadcrumbs in separate, shallow containers.
- Dip chicken pieces in bleu cheese; then dredge in bread crumbs until thickly coated.
- Place in greased glass baking pan; pour any remaining bleu cheese dressing and bread crumbs over top.
- Bake at 400°F for 20 minutes.
BAKED BLUE CHEESE CHICKEN
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
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
The meatballs have all the flavors of hot wings with less mess. They're also the perfect party food: make them ahead of time and keep warm in the hot sauce until ready to serve.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
- For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
- While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.
CHICKEN BREASTS WITH BLUE-CHEESE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
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
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