Mar 7, 2011

Recipe for: Bacon & Blue Cheese Stuffed Chicken Breasts

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.

Ingredients:
Serves 4
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
black pepper

Directions:
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.

4. Roast the chicken. Place stuffed chicken into the center of the oven for about 35 minutes. The skin should be crisped. An instant-read thermometer should register at 165 degrees when inserted into the thickest part of the meat. Don’t be alarmed in the amount of butter it sits in. Remove from oven and let it rest for about 10 minutes. Serve with a side of roasted broccoli. I even drizzled some of the melted butter of the roasted breast. Mmmmm…

Note: The unused butter that was set aside earlier can be used to top grilled meats, burgers or mashed potatoes. This compound butter is amazing.

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9 Comments

  • Mmm, looks good, Isabel! As a fellow Food Network/Five Ingredient Fix fan, I thought you might like to know Claire Robinson is going to be on an upcoming episode of Chopped All-Stars with Duff, Robert Irvine, and Anne Burrell. Ahh! It might blow my mind.

    • Isabel

      Oh I know! I saw previews for that special Chopped! I think she might actually do pretty well since her recipes are limited on ingredients. I’m excited to catch that. Do you know when it comes on?

      • Sundays at 9 p.m. for the next four weeks — the first episode aired last night! Not sure which week Claire et al will be on though. My guess is towards the end since that group has some big names.

  • holy chicken, i want to eat this again

  • Just made this for RJs dad and cousin in Michigan! Sooooo moist! Me and his cousin did mushrooms instead of bacon and smoked mozzarella since RJ doesnt eat bleu cheese. Soooooo delicious! Thanks for the recipe! I was googling ur website while at the grocery store in Bay City :)

    • Isabel

      I LOVE how you changed up the recipe to fit your own palette! I never even thought about using mozzarella. That’s a great idea! I love this recipe because it does keep the chicken super moist and buttery! Thanks, Laila!!

  • […] combination of blue cheese and balsamic vinegar packs a huge punch in this burger. Literally. I took a bite of it and the […]

  • That compound butter was fantastic. Instead of scallions I used chives. I used skinless chicken breasts because my grocery store does not sell boneless chicken breasts with skin on. I placed the butter on on half of the chicken breast and folded the other half over. It came out great. My family loved it.

    • Isabel

      Fantastic! So glad you and your family loved it. I love this recipe, so easy to do ahead of time and easy to just pop the chicken in the oven. Thanks for your comment!

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