Bacon and Blue Cheese Stuffed Chicken Breasts

PREP TIME: 10min
COOK TIME: 40min
SERVES: 4 servings


  •  8 ounces (2 sticks) unsalted butter, at room temperature
  • 4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
  • 4 slices smoked bacon, cooked until crisp and finely chopped
  • 2 teaspoons chopped fresh chives
  • 4 skin-on, bone-in organic chicken breasts
  • Pinch freshly ground black pepper


Step 1
In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and
chives together until combined. Dollop half of the compound butter along the long
edge of a 12-inch piece of parchment or waxed paper.
Roll into a log, twisting opposite ways on both ends of the paper to create a
tightly wrapped log of butter.
Refrigerate or freeze for another use.

Step 2
Preheat the oven to 425 degrees F.
Using your fingers, carefully loosen the skin from chicken breasts.
Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast;
smoothing the skin to evenly distribute the butter over the surface of the breast meat.

Step 3
Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin.
Season each breast with just a pinch of freshly ground black pepper.

Step 4
Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped
and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer
should register 165 degrees F when inserted into the thickest part of the meat.

Step 5
Remove from the oven to a serving platter. Let stand 10 minutes before serving.

Cook’s Note: This recipe makes 2 logs of compound butter; unused butter can be used
to top grilled meats, burgers, or baked or mashed potatoes.



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