Best Bacon Wrapped Blue Cheese Stuffed Chicken Recipes

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 pieces boneless, skinless chicken breasts
Black pepper
4 to 5 ounces blue cheese crumbles
A handful arugula leaves from bulk bins, chopped
A handful baby spinach leaves from bulk bins, chopped
4 slices bacon
2 pounds baby potatoes, halved
Salt
1 pound thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
Leaves from 4 fresh thyme sprigs
3 tablespoons extra-virgin olive oil, divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock

Steps:

Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.

Bacon Wrapped Blue Cheese Stuffed Chicken image

Provided by CookingONTheSide

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 pieces boneless skinless chicken breasts
black pepper
4 -5 ounces blue cheese, crumbles
1/2 cup arugula leaf, chopped
1/2 cup baby spinach leaves, chopped
4 slices bacon
2 lbs baby potatoes, halved
salt
1 lb thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
4 fresh thyme sprigs (leaves from)
3 tablespoons extra virgin olive oil, divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock

Steps:

Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast.
Loosen up the incision with your fingers to make a hole.
Season the chicken with pepper.
Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water.
Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil.
Trim beans.
Salt water and add beans to water.
Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining.
Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper.
Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.