Monday, March 10, 2014

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: California Bleu Chicken Bake

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest
Foodie Blogroll is always presenting fun recipe and photo contest opportunities... and this contest is no different! Food bloggers were asked to submit a recipe and photo of that recipe using their choice of 3 ingredients. This month of March the three ingredients are chicken, bacon and avocado. The moment I saw this I knew exactly which recipe of mine to submit. Hope you enjoy!
California Bleu Chicken Bake
Serves: 4
Prep: 15 minutes
Cook: 25 minutes
4 skinless, boneless chicken breasts, trimmed and pocketed
1 tsp. Kosher salt
1/4 tsp. cracked pepper
2 avocados, halved and sliced
3-4 firm tomatoes, sliced in rounds
2 tbsp. olive oil
½ c. shredded mozzarella
1 tbsp. olive oil
4 pieces bacon, diced
 4 garlic cloves, minced and pasted
¼ red onion, minced
4 tbsp. unsalted butter
4 tbsp. flour
2 cups milk
¼ c. blue cheese crumbles
Salt and pepper, to taste
2 tbsp. fresh parsley, minced (garnish)
    Preheat oven to 350 degrees F.  Trim away any fat from the chicken and create a pocket in each breast, being careful not to cut all the way through.  Clean and pat dry chicken breasts, then season both sides with salt and pepper.  Place breasts in a lightly oiled 9 x 13 baking dish. 
    Evenly stuff each breast with the avocado and tomatoes.  Drizzle chicken with olive oil, top each breast with 2 tablespoons of mozzarella and bake in pre-heated oven for 20 to 25 minutes. 
    In the meantime add 1 tablespoon of olive oil to medium sauce pan and heat over medium.  Add bacon and cook until crisp, about 5 to 7 minutes.  Remove and drain on paper towel and set aside.  Pour out enough bacon grease so it just coats the bottom of the pan and add garlic and onion.  Let cook 2 to 3 minutes, until translucent also being careful not to burn garlic. 
    Add butter to sauce and pan let melt.  Next add flour, 1 tablespoon at a time, whisking constantly while cooking for 2 to 3 minutes.  Begin adding milk, 1 cup at a time and again whisking constantly to prevent clumps from forming.  Bring mixture to a simmer and let cook until thicken 3 to 5 minutes.  Stir in blue cheese crumbles until melted throughout and season with salt and pepper.  Return bacon to sauce and serve over baked chicken.  Garnish with fresh parsley.

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