Anything wrapped in bacon is great. But stuff it with blue cheese (or any cheese, for that matter)as well, and it becomes downright divine! Tonight’s dinner did not disappoint. The recipe was a slight variation on Rachel Ray’s recipe found here. Since I didn’t have spinach or arugula, here is how the prep went for me:
1 boneless skinless chicken breast, cut in half
4 to 5 ounces blue cheese crumbles
4 slices bacon
1 large potato
1 can french cut green beans
1 cup chicken stock
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. Stuff chicken breasts with blue cheese. 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. I also placed a meat thermometer in one of the breasts and removed the chicken when the internal temperature was 175 degrees F. (I think 165 F is the recommended temperature, but it didn’t hurt anything to cook them a bit longer.)
I also peeled and diced my potato, then cooked the pieces in the chicken broth for some additional flavor. The can of beans was opened, the beans put in a saucepan, a tablespoon of oil was added and they were cooked until done.
The meal was a huge hit. Everything tasted great, and the prep was not too difficult. We will definitely be having this one again.