🍴Servings: 4 🍽️ Pre: 20 mins 🥓Cook: 40 mins
🥓INGREDIENTS:
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles
- 1/4 cup toasted pecans, chopped
- 2 scallions, sliced on a bias
- 4 slices good- quality center- cut bacon
- 1 tablespoon bacon grease
- 2 tablespoons butter
- 2 tablespoons all- purpose flour
- 1 cup chicken stock
- 1/2 cup half- and- half or cream
- 2 tablespoons grainy mustard
- toothpicks
🍳INSTRUCTIONS:
Step 1:
Preheat the oven to 375°F (190°C). Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel the paper away and season the meat with salt and pepper.
Step 2:
Cover the seasoned chicken cutlets with blue cheese crumbles, chopped pecans, and sliced scallions in equal amounts. Roll each chicken breast, wrap each roll with a slice of bacon, and secure with toothpicks. Season the outside of the rolls with salt and pepper.
Step 3:
Heat 1 tablespoon of bacon grease in a skillet over medium- high heat. Brown the chicken evenly on all sides, about 5 to 6 minutes. Transfer the chicken to a small baking sheet, place it in the oven, and cook for 10 minutes more.
Step 4:
In the same skillet used to sear the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the chicken stock. Let the mixture thicken for about a minute, then whisk in the half- and- half and grainy mustard. Season with salt and pepper and reduce the heat to warm.
Step 5:
Halve the chicken and stack it to show off the center. Set the chicken in the gravy or pour the gravy over the top. Serve with rice and greens, if desired.
