Thursday, February 18, 2010
Feeling Blue...For Dinner???
Bacon Wrapped Chicken with Bleu Cheese
2 large, boneless chicken breasts, skinned
3/4 cup bleu cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, chopped
4 slices good-quality center cut bacon
1 tablespoon E.V.O.O. (extra virgin olive oil, that's for you Rachael!)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half
2 tablespoons grainy mustard
Pre-heat the oven to 375*.
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. Season the meat with salt and pepper. Cover the chicken cutlets with bleu cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with two slices bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
Heat the 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.
Melt the butter in the same skillet pan the chicken was seared in. 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.
Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top.
Turn this chic chicken concoction into a masterpiece meal for two by baking up a batch of Pilsbury Grands, serving it up with a side of sauteed spinach and a dollop of cranberries spiked with a bit of ginger or citrus zest to finish the plate.
Home-tested, tried and true, this wowie for a weekday meal can go from pantry to plate in 35 minutes or less. Next time you come home, weary from work and fretful about food, don't be blue; eat bleu for TWO!
Good eatings and be sure to stay tuned, dahlin's!