4 Reviews of Bacon Wrapped Chicken With Blue Cheese and Pecans

From: 2Bleu (Bird&Buddha)

On Jul 6, 2008

5 stars and then some! This is a phenomenal recipe. Made as directed but used shallots in lieu of the scallions, and used only half the bleu cheese called for and it was perfect. They did take a bit longer in the oven (about 18 minutes). This dish has a wonderful taste and texture with creamy bleu cheese, tender chicken, and crisp bacon. The pecans and a nice surprise as well. Thanks for posting!

From: BarbryT

On Jul 27, 2008

OUTSTANDING! I halved the recipe but since I had monster chicken breasts, two would have served four generously. I did use about twice the amount of bacon specified, again because of the size of the rolls, but then there is no such thing as too much bacon. Also, I didn't have any grainy mustard, so used dijon--as far as I'm concerned that is perfect. Thanks for sharing this!

From: westtextazzy

On Aug 11, 2008

Very good! I saw Rachel Ray make this, and I, too, wanted to try it. Glad I did. The chicken was moist--loved the blue cheese and pecan combo. This is an impressive dish to serve to guests, and it's soooooo easy. Try this one today...

From: DiB's

On Mar 23, 2009

Ten stars if I could. I used pepper bacon, and since I didnt have pecans I used walnuts. Moist chicken and the sauce was excellent. I served with Smothered Green Beans. Thanks for Posting, Di