Bacon Wrapped Chicken With Blue Cheese And Pecans
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
44
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt1 cup
Pecan (toasted, chopped)1 tbsp
Extra-Virgin Olive Oil2 tbsps
Butter2 tbsps
All-Purpose Flour1 cup
Chicken Stock1 cup
Half-And-Half2 tbsps
Mustard (grainy)Directions:
1
Watch how to make this recipe
2
Heat the oven to 375 degrees F
3
Butterfly the chicken breast pieces by cutting across the breast but not all the way through
4
Open the breasts up and pound lightly between parchment paper
5
Peel paper away and season the meat with salt and pepper
6
Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts
7
Roll the chicken, wrap each roll with bacon and secure with toothpicks
8
Season the outside of the rolls with salt and pepper
9
Heat the olive oil in skillet over medium-high heat
10
Brown the chicken evenly all over, 5 to 6 minutes
11
Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more
12
Melt the butter in the same skillet pan the chicken was seared in over medium heat
13
Whisk in flour, cook 1 minute then whisk in stock
14
Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm
15
Halve the chicken and stack to show off the center
16
Set chicken in gravy or pour over top
17
Serve with rice and greens, if desired