↑

Mom On Timeout

Serving up real food for real families!

You are here: Home / Recipes / Chicken / Pecan Crusted, Bleu Cheese & Bacon Stuffed, Chicken Breasts {Recipe}

Pecan Crusted, Bleu Cheese & Bacon Stuffed, Chicken Breasts {Recipe}

I won’t try to convince you this recipe is healthy but I can tell you it’s delicious! The classic combination of bleu cheese and bacon stuffed inside a chicken breast is out of this world! Add a pecan crust and this chicken is A-M-A-Z-I-N-G!!!!

The presentation of this recipe is so elegant, it is the perfect dish to serve to guests and yet easy enough to make on a weeknight. This has been one of my family’s favorite recipes for years and if you like bleu cheese and bacon you are definitely going to want to give this one a try!

Ingredients:
4 slices of bacon
1/2 c bleu cheese
1 1/2c crushed cornflakes
2/3 c finely chopped pecans
2 tsp olive oil
1/3 c honey
2 Tbls Dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/4 tsp each of garlic powder, paprika, Italian seasoning
1/8 tsp each of chili powder, cayenne

Directions:

Chop the pecans finely. You want to be able to recognize what they are but make them small enough so they act as a crust.


Combine the chopped pecans with the crushed cornflakes and set aside.


Combine the spices and seasoning in a small bowl and set aside.


Cook the bacon (I recommend baking the bacon) and dice into small pieces.

Combine the bacon and blue cheese together in a small bowl and set aside.
Combine the Dijon mustard and honey together in a small bowl and set aside.

Now the prep is all done!

Cut a pocket in each of the four chicken breasts. Make sure you don’t cut all the way through the breast.


Stuff each breast with one quarter of the blue cheese and bacon filling.


Push the top of the breast down so that the pocket is closed. We don’t want any of this delicious filling falling out!

Season the breasts on both sides with the seasoning mix.
Coat both sides of the chicken with the Dijon and honey mixture. 
Dredge the breasts in the cornflakes and pecan mixture. 
Line a baking sheet with foil and drizzle with olive oil.
Bake at 400 degrees for 20 – 25 minutes or until chicken is cooked through.



Let the chicken rest for a few minutes before serving.
I love serving this with bleu cheese and bacon mashed potatoes. YUM!


Comments

  11. Jen @ BigBinder says

    This looks awesome!!! I just made a similar dish earlier this week but it did not involve pecans, and now I can see I made a terrible mistake by leaving them out. They’re the missing link! 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Some of my favorites…

Blueberry muffin made with cream cheese and lemon sitting on white parchment with a bite taken out of the muffin. A lemon half can be seen in the background.
top down shot of stuffed raspberry cheesecake donuts lined up in a box. donuts have been rolled in sugar.
Slice of white chocolate raspberry cake on a white round plate topped with fresh raspberries and white chocolate curls.
A side shot of Strawberry Twists with strawberries in front of them.
Four mini coconut cream pies on glass cake stand topped with whipped cream and toasted coconut. The front one has a bite taken out of it.