bacon wrapped hazelnut cherry stuffed chicken breast with stilton cream sauce and chopped spinach salad

sometimes i say to myself, "self, what is the longest possible description of a dish i can come up with just to F*** with the people who have to serve it?"

i'm joking.  it just happens that way sometimes.

couple weeks ago i did this.

bacon wrapped hazelnut cherry stuffed chicken breast with stilton cream sauce and chopped spinach salad.

it's super easy and really good.  i mean, really good.

first, you need some boneless, skinless chicken breasts.  clean it.  butterfly it.

i suppose i should have taken pics of the stuffing making process, but didn't.  but all you need is toasted hazelnuts, dried cherries, and some balsamic vinegar.  throw it in your food processor and blend the crap out of it until its the desired consistency.  put it in some plastic wrap and freeze it.  once it's frozen, take off plastic wrap and cut a chunk however big you want for stuffing.  (the freezing makes it easier to work with).  put that chunk in the middle of your butterflied chicken breast like so.

 roll the chicken.

wrap it in bacon.

bake at 350 degrees until its just cooked. probably 15-20 minutes.  let cool.  refrigerate.  


for the stilton cream sauce, get some good stilton.  any blue cheese will work, but i've got a thing for stilton.  add some cream.  cracked black pepper. a little balsamic vinegar. don't really need to add salt as the cheese has enough.


for the chopped spinach salad... chop spinach.  add some lemon juice and zest.  red onions.  good extra virgin olive oil.  season it.


once that's all ready, and your chicken has cooled... get a saute pan hot.  put in some olive oil.  throw in your chicken.  the main goal here is to get that bacon nice and crispy and to reheat the chicken.  finish it off in the oven.


done.  


we sold out of this in about 2 hours.