Chicken Cour don Blue has always been a favorite of mine, but it was time consuming and annoying to make. I recently found this recipe and have started making it more often (every couple months). I believe the bare bones of this recipe are from Rachael Ray. As always I make adjustments or comment on what might work on everything. Enjoy!
EASY CHICKEN COUR DON BLUE
Season 4 boneless skinless chicken breasts with salt and pepper on both sides. Insert a knife into the fat end and twist to make a "pocket" for the stuffing. Set aside.
In a bowl mix together 2 had fulls chopped spinach (fresh is best here), zest of one lemon, 4-5 ounces of blue cheese crumbled, and 1 clove garlic finely chopped. Shove spinach stuffing into the "pocket" you made in each chicken breast.
Wrap each breast with a piece of bacon and place on a cookie sheet. Bake in oven at 425 degrees for 20-30 minutes, or as long as it takes for the bacon to crisp and the chicken to cook through.
Great served with mashed potatoes and green beans.
*Don't want to heat up the house? Cook this on the BBQ! Med-high to high heat for 5-ish minutes each side. Bacon will crisp, and chicken will cook through. I prefer to use this option.
**This is also great with a touch of white wine, basil, mint and/or parsley in the stuffing.
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