Streaky bacon wrapped chicken with blue cheese and pecans

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
125g blue cheese crumbles
30g toasted pecans, chopped
2 spring onions, sliced on bias
4 slices good-quality center cut streaky bacon
1 tbsp extra-virgin olive oil
30g butter
2 tbsp all-purpose flour
250ml chicken stock
125ml cream
2 tbsp grainy mustard
Special equipment: toothpicks
Heat the oven to 190C/Gas Mark 5.

1) 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.

2) Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and spring onions 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.

3) 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.

4) 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.

5) 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.

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