Prep 15 mins
Cook 35 mins
I was talking with a friend about what to make for dinner. He said he made some chicken sandwiches and just melted some blue cheese and added some bacon to it. Voila! This came to mind! This is definitely not quick and easy, nor is it for the healthy minded as it is totally full of yummy fats . . . . The filling, liquid coating, and crumb coating can all be made up to two days ahead and stored separately. For the liquid coating, I slightly alter Honey Mustard Dipping Sauce. The liquid coating also makes a delicious honey mustard dipping sauce for the chicken afterwards, just make sure to separate the sauce to serve with meal before you dip the raw chicken into it.
- 4 chicken breast halves, boneless and skinless
- 1⁄4 cup Dijon mustard, spicy brown mustard can be used as well
- 1⁄3 cup mayonnaise, use real mayonnaise as the other stuff will separate
- 1⁄3 cup honey
- 1⁄3 cup walnuts, shelled
- 3 cups corn flakes
Bacon and Blue Cheese Filling
- 4 ounces cream cheese, softened to room temperature
- 3 tablespoons blue cheese, crumbled
- 4 slices bacon, fully cooked and crumbled
- 2 tablespoons honey, for drizzling
- Preheat oven to 350 degrees F.
- In a small mixing bowl, combine mustard, mayonnaise, and honey. Stir until well blended. Set aside.
- Lightly spray or grease a cookie sheet or an 8x8 glass casserole dish and set aside.
- In a food processor, add walnuts and corn flakes. Process until crumbly. Alternatively, place walnuts and corn flakes in a large sandwich bag and using a can or rolling pin, crush ingredients until crumbly.
- Dump the crumbs out into a shallow pie pan or a large plate and set aside.
- In the same food processor, dump in cream cheese, blue cheese, and bacon. Pulse until well mixed. (This may be easier for some people to just it all in a bowl and use an electric mixer, or a wooden spoon - when I tried it, my processor did not like trying to move the cream cheese so I ended up doing it by hand). Set aside.
- Place 1 chicken breast half between two sheets of plastic wrap or wax paper. Using a meat mallet or a rolling pin, pound lightly until breast half is flattened to 1/4 inch thickness. Repeat with remaining chicken breast halves.
- Taking one flattened chicken piece at a time, spread or drop about 1 to 2 tablespoons of the blue cheese filling in the middle.
- Roll the chicken up length-wise, tucking in sides as you roll.
- I normally insert one or two toothpicks to hold the roll together.
- Dip the chicken roll into the liquid coating sauce, making sure to coat all sides and the ends.
- Roll the chicken and sauce in the crumb mixture, coating well.
- Place chicken on the prepared pan.
- Repeat the last six steps with remaining chicken.
- Drizzle remaining honey over all the chicken pieces.
- Bake in the middle oven on the middle rack for 3 to 40 minutes until chicken is cooked through.
- After cooking, remove toothpicks (if used) and serve.