Title: Bacon Wrapped Blue Cheese Stuffed Chicken With Sides
Categories: Poultry, Pork, Cheese, Beans, Potatoes
Yield: 4 Servings
4 Chicken breasts; boned,
- skinned
Black pepper
4 oz Blue cheese crumbles;
- up to 5 oz
Handful (each) arugula and
- baby spinach leaves from
- bulk bins; chopped
4 sl Bacon
2 lb Baby potatoes; halved
Salt
1 lb Thin green beans; trimmed
2 Tomatoes; halved lengthwise,
- seeded, thin sliced
4 Fresh thyme sprigs; leaves
- only
3 tb Extra-virgin olive oil;
- divided
4 Scallions; fine chopped,
- whites & greens
1/4 c Chicken stock
Set oven @ 425 F/220 C.
Using a small sharp knife cut into the thick end of the chicken and
make an incision reaching 2/3 the way down the breast. Loosen up
the incision with your fingers to make a hole. Season the chicken
with pepper. Combine the cheese with arugula and baby spinach and
stuff the breasts. Spiral-wrap the breasts with the bacon tightly
to cover the meat evenly. Place chicken on a nonstick baking sheet
and roast 20 to 22 minutes until bacon is crispy and chicken is
firm.
Place the potatoes in a pot and cover with water. Bring to a boil,
season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1" water to a boil. Trim beans. Salt water and add beans to
water. Simmer 5 minutes, drain and combine with tomatoes, thyme,
1 tb oil, salt, and pepper.
Place the potatoes back in the hot pot after draining. Coat the
potatoes with 2 tb oil, the scallions, chicken stock and salt and
pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.
Recipe by Rachael Ray
Show: 30 Minute Meals - Episode: Cordon Who?
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