Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 8 chicken breast halves
- salt and pepper
- 8 slices thick bacon
- 8 oz. Danablu or other flavorful Danish blue cheese, crumbled and divided into two equal portions
- 1 1/3 cup finely ground rye bread crumbs (or substitute regular bread crumbs)
- 1/4 tsp. caraway seeds plus additional for garnish
- 1 egg
- 1/2 cup milk plus additional 2/3 cup milk for blue cheese sauce
- 2 Tbsp. butter
- 1 Tbsp. flour
Preheat oven to 350º. Pound breast halves until paper-thin; season with salt and pepper. Fry bacon until crisp, then crumble each piece of bacon in a layer on top of each breast half.
Using half of the crumbled blue cheese (4 oz.), divide evenly between the chicken breasts, sprinkling the cheese evenly over the bacon. Roll each breast tightly, beginning at the wider end, and secure with toothpicks. Combine the rye bread crumbs and 1/4 tsp. caraway seeds. Whisk together egg and 1/2 cup milk into an egg wash; dip each rolled breast into the egg wash, then roll in bread crumbs. Place in greased casserole dish. Bake in center of oven for 30 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat, stirring in the flour to make a light golden roux. Gradually whisk in 2/3 cup milk, then stir in remaining 4 oz. blue cheese until melted. Keep cheese sauce warm over low burner until ready to serve, stirring occasionally.
When chicken is cooked through, remove from oven and transfer to plates. Cover with blue cheese sauce (or pass the sauce on the side). Sprinkle with additional caraway seeds for garnish, if desired. Serve with wild rice pilaf.
Yield: 8 servings