Rachael Ray'S Bacon Wrapped Chicken With Blue Chees

Name: Rachael Ray'S Bacon Wrapped Chicken With Blue Cheese And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; salt; ground black pepper; 1 cup blue cheese, crumbles; 1/4 cup pecans, toasted and chopped; 2 scallions, sliced on bias; 4 slices bacon, good-quality center cut; 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 1/2 cup cream; 2 tablespoons grainy mustard; toothpick

Servings: persons

4 boneless skinless chicken breasts
salt
ground black pepper
1 cup blue cheese, crumbles
1/4 cup pecans, toasted and chopped
2 scallions, sliced on bias
4 slices bacon, good-quality center cut
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 1/2 cup cream
2 tablespoons grainy mustard
toothpick

1
Heat the oven to 375u00b0F.
2
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.
3
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.
4
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.
5
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.
6
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.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, salt, ground black pepper, 1 cup blue cheese, crumbles, and more.

Yes, Rachael Ray'S Bacon Wrapped Chicken With Blue Cheese And Pecans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael Ray'S Bacon Wrapped Chicken With Blue Cheese And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions