Savory and Sweet Chicken Roll Ups With Blue Cheese and Bacon Fil
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
4 chicken rolls
- Serves:
- 4
ingredients
- 4 chicken breast halves, boneless and skinless
-
Liquid Coating
- 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
-
Crumb Coating
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I live in NC and have an avid interest and love for cooking. Being a newlywed (married in May of '07), I'm always on the lookout for good, delicious recipes. I LOVE to cook and try my hardest to come up with new dishes for my husband.