Best Blue Cheese Stuffed Chicken Breasts Recipes

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
• Preheat the oven to 425 degrees F.
• Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
• Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
• Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
• Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425.
• Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside.
• Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through.
• Stuff blue cheese mixture into pocket with small spoon.
• Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered.
• Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).

BLUE CHEESE, PECAN AND CRANBERRY-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 350 degrees. Season the chicken with the salt and pepper to taste. 2. Mix the blue cheese in a bowl with the cranberries and pecans. Lay a chicken breast on a cutting board with the top side (where the skin was) down. Place one fourth of the blue cheese mixture in the center of the chicken breast. Wrap the chicken breast tightly around the cheese with kitchen string. Repeat with remaining chicken. 3. Heat the oil in a large nonstick skillet over high heat; add the chicken. Brown on both sides. Transfer chicken to a baking pan; place in the oven. Bake until cooked through, about 12 minutes. 4. Meanwhile, make a pan sauce. Add the shallots and garlic to the skillet and more olive oil, if needed. Cook over medium-high heat until soft. Add wine; reduce to a syrup. Add chicken broth and mustard. Whisk in the butter, a piece at a time, to thicken sauce. Remove from heat; add parsley. 5. Cut and remove the string from the chicken; serve the chicken, sliced crosswise, if you like, with the sauce.

BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• preheat 375 oven.
• mix apricots, parsley, garlic and cheese in small bowl.
• loosen the skin of chicken breasts and stuff cheese mixture underneath (don't worry, a small rip won't ruin the dish:o).
• press the skin down.
• wrap each breast half with 2 slices of bacon.
• with sprigs of thyme.
• butter/spray baking dish.
• bake about 40 minutes.
• voila!

BLUE CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Season chicken with pepper. Layer 2 prosciutto slices on each chicken piece. Shape blue cheese into 4 logs. Place 1 log on short end of each chicken piece; press into chicken lightly. Roll up chicken; secure with toothpicks.
• Cook and stir onions, mushrooms and garlic in hot oil in large skillet on medium-high heat until tender. Add chicken; cook until evenly browned, turning occasionally.
• Add broth and vermouth; stir to scrape up browned bits from bottom of skillet. Cook on medium heat 25 min. or until chicken is cooked through (170°F).