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Mar 22, 2018
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Just Five: Pecan-Crusted Chicken Stuffed with Bleu Cheese and Bacon

May 29th 02:05pm, 2013

This recipe is a homage to my inner 1996 cook. Nut crusting, compound butters, chives, bacon! It takes me back to when garlic mashed potatoes were found only in high-end restaurants, when Caesar salads and iceberg wedge salads were the only vegetables on the menu. Sometimes I need to relive those final days of hedonism, before everything was locally sourced, small batch, organic and so darn healthy.

A chicken breast stuffed with bacon and bleu cheese compound butter is in no way good for you. But it is wickedly delicious. So crank up The Cranberries, Red Hot Chili Peppers or Smashing Pumpkins (even the music was food-centric) and serve this with a lightly dressed arugula salad.

Just Five: Pecan-Crusted Chicken Stuffed with Bleu Cheese and Bacon
Serves 2

3 slices bacon
1 stick unsalted butter
3 oz. bleu cheese
3 Tbsp. fresh chives, chopped
1 tsp. freshly ground black pepper
2 bone-in, skin-on chicken breasts
½ cup raw pecans

• Cook the bacon until crisp. Drain on paper towels.
• Mix butter, bleu cheese, crumbled bacon, chives and pepper in a small bowl.
• Place the pecans in a dry skillet over medium heat and toast 3 to 4 minutes. Remove from the skillet to cool.
• Preheat the oven to 425 degrees.
• Carefully loosen the skin from the chicken breasts with your fingers. Stuff about 2 tablespoons of the butter mixture under the skin of each breast and press the skin to evenly distribute the butter. Place the breasts on a foil-lined baking sheet. Spread 1 tablespoon of the compound butter on the top of each chicken breast.
• Grind the pecans in a food processor (or smash into a coarse powder with a rolling pin). Sprinkle half of the ground pecans over each breast.
• Bake 35 to 40 minutes. Let rest 10 minutes before serving.

Leftover compound butter can be mixed into mashed potatoes or served with biscuits.


By Dee Ryan

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