Best Chicken Breast Stuffed With Blue Cheese And Apricot Recipes

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BLUE CHEESE STUFFED CHICKEN BREASTS



Blue Cheese Stuffed Chicken Breasts image

Yet another recipe from the local paper that I want to try ... some day. I did try this recently and we all really liked it. Next time I think I'll place a small amount of blue cheese on top of the chicken when it comes out of the oven and is served. The cheese/butter mixture melts during cooking and even though the flavor is wonderful, everyone said more cheese on top would be nice. Also, I think the little bit of sauce that there is, would be nice thickened and spooned over the chicken too. Let me know what you think.

Provided by Mary K. W.

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened and divided
1/2 cup blue cheese, crumbled
3/4 teaspoon dried thyme
4 boneless skinless chicken breast halves
1 tablespoon lemon juice
1/2 teaspoon paprika
salt and pepper

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 STUFFED CHICKEN BREASTS



Blue Cheese Stuffed Chicken Breasts image

for those cooking on the run: easy and delicious chicken. honestly, blue cheese and chicken is such a tantalizing combination.!

Provided by Izzy Knight

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

120 g dried apricots, chopped
2 tablespoons parsley, chopped
4 cloves garlic, minced
4 ounces blue cheese, crumbled
2 boneless chicken breasts, halved
8 slices bacon
1 sprig thyme

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!

Nutrition Facts : Calories 509.9, Fat 35.5, SaturatedFat 14, Cholesterol 98.5, Sodium 823.4, Carbohydrate 20.9, Fiber 2.3, Sugar 16.2, Protein 27.7

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS



Bacon and Blue Cheese Stuffed Chicken Breasts image

Provided by Claire Robinson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, at room temperature
4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
4 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
4 skin-on, bone-in organic chicken breasts
Pinch freshly ground black pepper

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.

CHEESE STUFFED CHICKEN WITH APRICOT SAUCE



Cheese Stuffed Chicken with Apricot Sauce image

A posted recipe request, sent me to a folder of recipes from our 1980's Gourmet Group. It was great to rediscover this easy, delicious way to transform chicken into a party dish

Provided by Lorac

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless chicken breasts, with skin on
1 cup ricotta cheese
1 cup fresh grated parmesan cheese (or the cheese you prefer - cheddar, romano, swiss)
1 egg, beaten
1/4 cup finely chopped walnuts
1 tablespoon chopped parsley
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 tablespoons melted butter
1 cup chicken broth
1 cup apricot nectar
1 1/2 tablespoons cornstarch
2 tablespoons apple brandy
6 dried apricots, chopped
chopped chives or parsley

Steps:

  • Preheat oven to 350°F.
  • Combine remaining ingredients, except butter.
  • Using your finger, carefully separate skin from flesh, leaving one side attached.
  • Lift unattached skin and spoon 1/6 of stuffing between skin and chicken, smooth and close opening with a toothpick.
  • Place skin side up in a shallow baking dish, brush with melted butter and bake uncovered for 45 minutes.
  • Meanwhile prepare the sauce:.
  • In a sauce pan combine chicken broth, apricot nectar and cornstarch, cook and stir until thickened and bubbly.
  • Add brandy and chopped apricots, cook 2 minutes more.
  • To serve, pour sauce over chicken and garnish with chopped chives or parsley.

BLUE CHEESE CHICKEN



Blue Cheese Chicken image

My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!

Provided by Elizabeth Saben

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 ½ (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 egg
2 cups bread crumbs
2 skinless, boneless chicken breasts, halved and pounded into 1/2-inch thickness
3 cups cooked white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
  • Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 g

STUFFED CHICKEN BREASTS W/ APRICOT GLAZE



Stuffed Chicken Breasts W/ Apricot Glaze image

A nod to Thanksgiving with a simple, delicious stuffed with stuffing chicken breast. The apricot glaze melts down as a sauce. Serve with all the trimmings; cranberry sauce, mashed potatoes and pumpkin pie.

Provided by Kirby

Categories     Chicken Breast

Time 1h5m

Yield 2 whole chicken breasts, 2-4 serving(s)

Number Of Ingredients 15

2 chicken breasts, on the bone
1/4 cup apricot preserves
2 tablespoons water
salt
pepper
1 cup cubed bread
1/4 cup sauteed mushroom
1 medium onion, sauteed
1 stalk celery, sauteed
6 leaves fresh sage, chopped (1/4 tsp. dry)
2 sprigs fresh thyme (1/4 tsp. dry)
salt
pepper
1 egg, lightly scrambled
1/2 cup hot chicken stock

Steps:

  • Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
  • Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
  • Set aside in refrigerator while preparing the stuffing.
  • Preheat oven to 375°F.
  • Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
  • Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
  • Add sauté to cubes of bread in a bowl off of the heat, mixing together.
  • Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
  • Add one lightly scrambled egg to the mixture.
  • Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken. The moisture of the stuffing will help to keep in it place.
  • You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
  • Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in).
  • Add the breasts skin side down until the skin is turning golden.
  • While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
  • Turn breasts in pan over and sear for five minutes.
  • Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
  • Place in the oven until done, about fifteen more minutes. Using a meat thermometer, the chicken should be at about 175 - 180°F.
  • If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.

Nutrition Facts : Calories 467.1, Fat 17, SaturatedFat 4.9, Cholesterol 198.6, Sodium 473.9, Carbohydrate 41.5, Fiber 1.7, Sugar 18.7, Protein 37.1

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