Bacon and Bleu Cheese Stuffed Chicken
February 28, 2013
"Made this up as I went along tonight because I've had a container of crumbled bleu cheese for almost a week and I really, really wanted to eat it. Measurements are pretty close to what I did, although I didn't exactly measure while I was making them."
- Serving Size: 1 (314.8 g)
- Calories 337.6
- Total Fat - 24.4 g
- Saturated Fat - 13.8 g
- Cholesterol - 83.1 mg
- Sodium - 859.5 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 3.8 g
- Sugars - 6.5 g
- Protein - 19.8 g
- Calcium - 231 mg
- Iron - 2.4 mg
- Vitamin C - 30 mg
- Thiamin - 0.4 mg
Preheat oven to 375F.
Place chicken between two pieces of plastic wrap and pound to 1/4-inch thickness.
Lay chicken with the nice side down (one side will be pretty roughed up from the pounding), and sprinkle with garlic salt.
Scatter bacon evenly between the two pieces of chicken.
Scatter bleu cheese crumbles evenly between the two pieces of chicken.
Starting with the small end, roll chicken to completely enclose filling, tucking the ends in as needed (you'll want to use some toothpicks to secure it).
Place rolls, split side up, in a shallow baking dish.
Sprinkle both rolls with pepper and paprika.
Bake at 375F for 45 minutes, or until chicken is completely done.
Remove toothpicks before serving!
Tips & Variations