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.
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.
If you enjoyed this post, please leave a comment below or subscribe to the feed and get future articles delivered to your feed reader.