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Quick & Easy Bleu Bacon Chicken Recipe

Modules are such great timesavers! If you have a bag of chicken cutlets in your freezer from the Chicken Cutlet Module (link at the bottom of this article), you can put this delicious dish together in about 15 minutes. Fresh mushrooms, bacon, and blue cheese are a classic combination and go perfectly with chicken. If you have a favorite blue-veined cheese such as Stilton or Gorgonzola, you can use it successfully instead of the blue cheese in this dish. Bleu Bacon Chicken is delicious, your family and friends will love it, it is quick and easy, and it is fancy enough for company! What more could you ask for?

Bleu Bacon Chicken


4 Servings
””
2 tablespoons butter
1/2 pound sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

4 chicken cutlets, from the chicken cutlet module

1/2 cup cooked, crumbled bacon

1/2 cup crumbled blue cheese

1/2 cup double strength chicken broth (dissolve 2 bouillon cubes or 2 teaspoons granular chicken bouillon in 1/2 cup hot water)


Melt the butter in a skillet; add the mushrooms and cook, stirring occasionally, until all the liquid is absorbed, about 5 minutes on high. Season with salt and pepper. Mix the bacon into the mushroom mixture.

Place the chicken cutlets in shallow baking dish, slightly overlapping. Cover with the mushroom mixture. Sprinkle with the blue cheese, then pour the chicken broth over all.

Cover the chicken with foil (I spray the underside of the foil with non-stick spray so that the cheese doesn’t stick) and bake in a preheated 350° oven for about 20 minutes or until heated through and bubbly.

Amount Per Serving
Calories 358 Calories from Fat 205
Percent Total Calories From:
Fat 57% Protein 31% Carb. 12%

Nutrient Amount per
Serving
Total Fat 23 g
Saturated Fat 10 g
Cholesterol 83 mg
Sodium 1871 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 27 g

Vitamin A 8% Vitamin C 6% Calcium 0% Iron 6%

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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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