Delicious

During 1st hour boredom the other day, I was searching recipes. What a way to spend the morning. Looking for bagel recipes, this popped up. Mmmm... yummy. I happened to have all the ingredients for it, so decided to whip up a batch. Generally I love PW's recipes, or recipes passed from a friend or relative, but this one sounded right up my alley.
Oh wow! This was the best. The chicken combined with the nutty, onion and blue cheese flavors was divine. The added, mustard sauce was the perfect combination to join with it. Rachel Ray does know what she is talking about.

Bacon Wrapped Chicken with Blue Cheese and Pecans
Recipe courtesy Rachael Ray, 2008

Show: 30 Minute Meals Episode: Escape the Mundane

Rated: 5 stars out of 5Rate itRead users' reviews (118)
RECIPE COMMENTS & REVIEWS(118) Cook Time:20 min
Level: Intermediate
Yield: 4 servings
CloseTimes:Prep20 min Inactive Prep-- Cook20 min Total:40 min Recipe Tools:

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 bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks
Directions
Heat the oven to 375 degrees F.

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 paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.


So tonight, searching the above recipe again, I saw this when I entered the Food Network sight. This just may bem my next new recipe to try. That is one thing I love about winter. The time, to browse or try new recipes. On the other hand the added fluff to my body is not a plus. Oh well, I know how to keep my family fed and warm.



http://www.foodnetwork.com/recipes/cinnamon-spiced-hot-chocolate-cookies-recipe/index.html