Blue Cheese and Pecan Stuffed Chicken

Original Recipe: http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-chicken-with-blue-cheese-and-pecans-recipe/index.html

My Version:

• 2 large pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 2 oz blue cheese crumbles
• 4 oz light cream cheese
  
• 1/4 cup toasted pecans, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/4 cup fat free half-and-half or cream
• 2 tablespoons grainy mustard
• Special equipment: toothpicks

1. Heat the oven to 400 degrees F.

2.  Pre-cook the bacon until it's still floppy and can easily wrap around the chicken.

3. Slice each chicken breast in 1/2.  Then cut a small pocket in each breast for the cheese mixture.

4. Season the meat with salt and pepper.

5. In a small bowl, mix together the cream cheese, blue cheese and pecans.

6. Stuff the seasoned chicken pockets with cheese/pecan mixture in equal amounts.  Wrap each piece with bacon and secure with toothpicks. 

7. Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking dish, place in the oven and cook 10 minutes more or until done.

8. While the chicken finishes, melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to low.

9.Serve chicken over rice or cauliflower mashed potatoes (http://culinarycreationsbyjill.blogspot.com/2009/10/cauliflower-mashed-potatoes.html)

Makes 4 servings.