Chicken with blue cheese and nuts wrapped in bacon in milk sauce – a detailed recipe for cooking. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless and skinless chicken breasts
- 1 tbsp. blue cheese
- 1/4 Art. toasted chopped pecans
- 2 onions, chopped on a slope
- 4 slices of bacon
- 1 tbsp. l olive oil
- 2 tbsp. l oils
- 2 tbsp. l flour
- 1 tbsp. chicken broth
- 1/2 tbsp. cream
- 2 tbsp. l mustard
- Optional: Toothpicks
Recipes with similar ingredients: chicken breasts, blue cheese, cream, pecans, whole grain mustard, bacon
Recipe preparation:
- Cut the butterfly breast into the shape of a butterfly by making incisions. Lay out the breast and beat lightly between 2 sheets of parchment paper. Remove the paper and season the meat with salt and pepper.
- Put blue cheese, nuts and onions in equal on chicken proportions. Take the chicken, wrap each in bacon and fasten toothpicks. Salt and pepper to taste.
- Preheat the oven to 190 degrees. Heat the olive oil in pan over medium heat. Fry the chicken evenly for 5-6 minutes. Put the chicken on a small baking sheet, place in the oven and bake until tender for another 10 minutes.
- Melt the butter in the same pan where the chicken was meat. Add flour, heat for 1 min. Let the mixture thicken in for a minute, then mix with cream and mustard, season with salt and pepper, reduce heat to warm mix. Put the chicken in the sauce or pour the dish on top of it. Serve with rice and herbs. Chardonnay wine is suitable for this dish.
