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Bacon Wrapped-Blue Cheese Stuffed Chicken Breasts (1/28/2011)

Bacon Wrapped-Blue Cheese Stuffed Chicken Breasts with sauce


4-6 boneless, skinless chicken breasts
Salt
Pepper
1 tsp. onion powder
4-5 oz. Blue Cheese, crumbled
½ 10oz. pkg. frozen Spinach, thawed and drained
4 oz. cream cheese
8-12 slices smoked bacon


Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup. chicken stock
½ cup heavy cream
1 tablespoon yellow mustard
2 tablespoons grainy mustard


Preheat oven to 350-degrees F. Cut a slit in the middle of the chicken breast. Don't cut all the way through. Form a pocket. Season with salt and pepper. In a small bowl, mix together onion powder, blue cheese, spinach, and cream cheese. Place a tablespoon or two of filling into pocket in chicken. In a large fry pan, over medium heat, cook bacon just until bacon starts to brown. Drain on paper towels. Wrap breasts in 2 slices of bacon each. Secure with toothpicks. Drain all but two tablespoons bacon drippings from fry pan. Over medium heat, heat drippings. Add breasts and brown on each side for 3-5 minutes. Remove and place chicken in a large baking dish. Bake at 350-degrees F for 20-25 minutes or until juice run clear.


For sauce, in a saucepan over medium heat, melt butter, whisk in the flour, cook and stir for about a minute before whisking in chicken stock. Cook, whisking until it thickens, then whisk in the cream and both mustards. Heat through and check seasoning, adding more salt and pepper if needed. Remove chicken from oven, remove toothpicks. Drizzle with sauce and serve.


 


 


 

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