I love the original recipe and still make it from time to time as written. It calls for bacon and when I tweaked it to make it a bit healthier, I substituted turkey bacon, lessened the amount of cheese and used "fake butter" (that, again, is not all that much healthier than "real" butter-every bit helps).
This time I did those original healthy tweaks and baked the dish instead of pan frying it.
Rating: 3 forks out of 5 (If you pan fry, it would be 4 and if you use bacon it is a 4-5)
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3 boneless, skinless chicken breasts
1cup crumbled blue cheese 1/2 cup crumbled gorgonzola
1/4 cup toasted pecan chopped
2 scallions sliced on the bias
1 small shallot chopped 1 small onion diced
several slices center cut bacon turkey bacon
1 tablespoon olive oil
+1 small jalapeño 2 small chili peppers diced
2 tablespoons butter “fake” butter
2 tablespoons flour
1 cup chicken stock 1/2 cup low sodium chicken stock
1/2 cup half and half or cream 1/2 cup 2% milk
2 tablespoons grainy mustard
+ 1/4 cup dry white wine
1 tablespoon white vinegar
+ 1 tablespoon dijon mustard
Directions the way I did it
Preheat the oven to 375°
Cut your chicken across the breast without severing it on one side (aka butterfly). Spread the butterflied chicken pieces out on a workspace and cover with parchment paper. Pound the chicken until flat and tender. Season with salt and pepper on both sides. Cover each face-up piece with the gorgonzola followed by onion and chili peppers.
Roll the chicken up from one long side to the other and wrap the turkey bacon around the chicken, securing with the bacon (and keeping the chicken rolled up) with toothpicks.
Spray your rolled chicken with vegetable spray and place in a glass baking sheet. Place in oven and cook for 35 minutes to ensure that the turkey bacon is cooked and to make it a little crispy.
Remove your chicken from the baking dish and put them on a cutting board. Pour the juices from the baking dish into a small skillet and melt your fake butter and then add your flour. Whisk continuously making sure it doesn't stick to the pan. Add the chicken stock, vinegar, wine and allow to thicken. Finally, add the milk and mustard(s), mix and reduce heat to low until you are ready to use it.
Remove the toothpicks from the chicken and cut it in half (careful for squirting—hot cheese) to show off the center. Plate it and cover with your sauce and serve with a side. (I had extra turkey bacon, and in the spirit of not wasting food, I made bacon smashed potatoes.
I cut out some things that are unnecessary (health-wise) or changed ‘em up for something different.
Instead of 1 full cup of blue cheese, I used only 1/2 cup of gorgonzola—it's a lot of cheese and is not necessary when dealing with such powerful flavors.
Instead of regular bacon, I used turkey bacon. The turkey bacon has fewer calories and less fat and cholesterol than regular bacon but note that it can have higher sodium-hence my choice to not use extra salt ans to use low sodium chicken stock and less of it. Flavor is not missed though, thanks to the power of the gorgonzola.
In addition, I cut the stock in half for a better flavor in the form of substituted white wine and vinegar for the sauce.
We don't keep "real" butter in rotation at our place-though it's around from time to time when you can't skip the "fake" stuff,like in some baking....so I used Smart Balance (less cholesterol).
I am not a fan of scallions for this recipe as they often are too much a standout.
I prefer the sweeter, onion or shallot which works nicely with my addition of chili peppers which gives the chicken a kick.
I LOVE this dish. It is admittedly much more delicious with "real" bacon and being pan fried but baking it didn't make that much of a difference. Celebrity chef Ellie Krieger suggested to me personally (which was a highlight of my week) that I try prosciutto to up the healthier factor even more next time. I shall!
This recipe is available in the CrOOK BOOK