Well its time for another recipe swap! I apologize for things being a little quiet here lately, things will be getting back to normal soon.
As for the swap, this time I was given this blog. After browsing around, I chose a a bacon wrapped chicken that was stuffed with blue cheese and pecans. I swear my mouth was watering just reading that description! I only made a few slight changes. First, I substituted Gorgonzola for blue cheese, and stuffed the chicken with the cooked bacon instead of wrapping. I will definitely be making this again! This also falls into my “Cooking Comfort Zone” category since this is the first time I’ve made anything with Gorgonzola cheese! Thankfully, there is some leftover and I plan to make an pasta in a Gorgonzola cream sauce very soon.
-2 chicken breasts, butterflied
-3 strips of bacon, cooked and diced
-Salt and Pepper
-1/2 cup Gorgonzola cheese crumbles
-1/3 cup chopped pecans
-1 tablespoon EVOO
-2 tablespoons butter
-2 tablespoons all purpose flour
-1 cup chicken stock
-1/2 cup 1/2 &1/2 or Cream
-2 tablespoons grainy mustard
-1/2 teaspoon garlic powder
1. Preheat oven to 375.
2. Place butterflied chicken breasts on wax paper and pound until even thickness. Sprinkle each with cheese crumbles, pecans, and bacon pieces. Roll chicken breasts and secure with moistened tooth picks.
3. Place chicken in baking dish, season with salt, pepper, and a few dashes of garlic powder. Drizzle with EVOO, and bake 20 minutes, or until fully cooked and no longer pink.
4. While chicken is baking, melt butter in a sauce pan. Add flour and stir, cook 1 minute. Add chicken stock and thicken. Add half & half, mustard, salt, pepper, and garlic powder. To serve, spoon sauce over chicken.
Source: Lynsey Lou’s document.write(”);