Bleu cheese, bacon, and chive stuffed chicken
  • 2 boneless chicken breasts, butterflied
  • 4 ounces crumbled blue cheese
  • 2 slices bacon - cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • 1 egg
  • 1/2 c. breadcrumbs
  • chopped fresh parsley (optional)
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
  2. 2. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball.
  3. 3. Place each one into a pocket of a butterflied chicken breast, close, and secure with toothpicks.
  4. 4. Crack egg into bowl and whisk. Put breadcrumbs into separate bowl. Dip each breast into the egg and then into the breadcrumbs. Place breaded breasts into the prepared pan.
  5. 5. Bake for 20 minutes in the preheated oven, or it may take longer if your breasts are thicker. Cook until the stuffing is hot, and breasts are cooked through. Garnish with fresh parsley and serve.
This is similar to another recipe I found on but substituted chicken for pork chops. My husband and I really aren't fans of pork. The original recipe also didn't call for breading the chicken (or pork) but I found that the outside of the chicken (or pork for that matter) got dried out and a little tough baking in the oven "naked". Also, this dish can get pretty salty with the bacon, bleu cheese, and breadcrumbs so there is no reason to season the meat any further. (The original recipe called for seasoning with garlic salt and pepper, but with the addition of breadcrumbs I think it will be just fine without it.)