Smoked Bleu Cheese Stuffed Chicken Breasts Wrapped In Bacon

 Last week, I wound up buying a container of smoked bleu cheese. I had initially thought that I would include this on Bob's requested charcuterie board for Thanksgiving, but I thought there was more than plenty to remake one of my published recipes on allrecipes.com, Gorgonzola Stuffed Chicken Breasts Wrapped In Bacon. I used to prepare this recipe quite often, several years ago, but had gotten away from it. It's always nice to revisit (and revamp) one of your highest rated recipes, I think.

I got away from adding anything to the bleu cheese. I figured with the smoke flavor, it didn't need any added ingredients, like shallot or parsley. Also, with the bacon and the cheese, this definitely did not need any added salt.

This also differs from the original recipe in that I baked these on a rack this time.

I baked these on a lower temperature than I did with the original recipe. I found that lowering the temp, even though I had them in the oven for over an hour, resulted in a much juicier version. These were not dried out at all.

Dinner, last night, was a sheer pleasure.


Smoked Bleu Cheese Stuffed Chicken Breasts Wrapped In Bacon

 

2 boneless, skinless chicken breasts
1/4 cup smoked bleu cheese
4 slices of pepper bacon
1 tablespoon extra virgin olive oil
1 teaspoon Penzeys Spices Parisien Bonnes Herbes blend
Cracked black pepper, to taste

Preheat oven to 350 degrees. Cut a pocket into each chicken breast, without cutting all the way through. Stuff 2 tablespoons of smoked bleu cheese into each pocket. Wrap each breast with 2 slices of bacon. Secure with toothpicks, if necessary. Sprinkle each breast with 1/2 teaspoon of Parisien Bonnes Herbes blend. Sprinkle with freshly cracked black pepper.
Place in oven and bake for 45-60 minutes, or until chicken reaches an internal temperature of 165 degrees F on a food thermometer. Let stand for 10 minutes, remove wooden picks and serve.