Wednesday, October 9, 2013

Bacon and Blue Cheese Stuffed Chicken Breasts

I had some Blue cheese I needed to use, so  I googled "blue cheese recipes" and chose this one.  It was really delicious and had great reviews.  You need to use bone-in chicken breast for this.  It has such a good flavor.
 Bacon and Blue Cheese Stuffed Chicken Breasts
1 cup butter (2 sticks) butter, room temperature
4 oz. blue cheese, crumbled
4 slices bacon, cooked and finely chopped
1/4 cup chopped chives or green onion
4 skin-on, bone-in chicken breasts
Pepper to taste
In a large bowl, use a spatula to combine the soft butter, cheese, bacon and chives.  Divide in 1/2.  Put half of the butter compound on the end of a piece of plastic wrap and form into a roll.  Roll tightly in the plastic wrap.

Then roll in a piece of foil.  Label and put in your freezer.  (This makes a great topping for grilled steak or on baked potatoes.  You could even mix it into mashed potatoes.)
Preheat the oven to 425.  Put the chicken in a sprayed square pan.  Carefully lift the skin from the chicken and put about 1/4 of the remaining butter compound under the skin of the breasts.  You'll need to use your hands.  Spread the rest of the butter over the top of the chicken breasts.  Sprinkle with pepper.

  Roast the chicken about 35-40 minutes.  Remove from oven and let stand a few minutes before serving.


Kristen Mackrory said...

I love seeing your granite behind these pictures! So fun.

Is that pumpkin bread recipe the same as is in your cookbook?

Shonna said...

I agree, it's so fun to see your granite. And it DOES look exactly like mine. Love it!

Kay Hinton said...

No, it is not the pumpkin bread in my cookbook. Honestly, I like the one in my cookbook a little better. I need to post that, too, don't I?