Adapted from the Kitchen of: Claire Robinson
No lie. This piece of chicken is the juiciest thing ever. Maybe you can blame the amount of butter it sits in while roasting in the oven, but let me tell you that it’s worth it, 100%. Claire Robinson is a chef on the Food Network and her deal is recipes with five ingredients or less, her show is called 5 Ingredient Fix. I hadn’t tried any of her recipes before, so I’m surprised the first one I tried was super tasty. But what’s not to like about bacon, blue cheese and butter? If you need a simple, easy to prepare, go-to recipe, I’d honestly recommend this one. Give it a try, you’ll be pleasantly surprised.
2 sticks of unsalted butter at room temp.
4 ounces of blue cheese, crumbled
5 slices of bacon
2 tablespoons of chopped scallions
4 skin-on chicken breasts
1. Cook the bacon & chop. Very simply, cook 5 strips of bacon until crisp. Once cooked, place on paper towel to drain. Chop on a cutting board into little pieces.
2. Make compound butter. Before making the compound butter, preheat oven to 425°. In a medium size bowl, combine the 2 sticks of butter, blue cheese, chopped bacon and green scallions together with a rubber spatula until combined. For this recipe, you will only need half the mixture. You can set the other half aside in a tight container. **Compound butter is simply butter that has flavor or additional ingredients added to it.
3. Stuff the chicken. Place the chicken breasts on a rimmed baking sheet. Using fingers, carefully loosen the skin from the chicken breasts. Spoon about 1/4 of the remaining compound butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat. Once all breasts have been stuffed, rub some butter over the skin and season with black pepper.