Creamy Blue Stuffed Chicken Breast with Caramelized Red Peppers
Pairs Well With
2 boneless, skinless chicken breasts
4 strips lean Applewood smoked bacon
2 tablespoons olive oil
1½ ounces Blue Castello Triple Cream Cheese
½ ounce cream cheese
½ onion, thinly sliced
½ red pepper, julienned
2 generous handfuls of fresh organic baby spinach
Sea salt and pepper to taste
1 tablespoon dark brown sugar
1 tablespoon chili powder
In a medium-size skillet over medium heat, sauté onions and red pepper in olive oil, stirring occasionally until beginning to caramelize. Add the spinach and sauté until wilted. Set aside to cool. Heat oven to 375°F.
Combine brown sugar and chili powder in a small bowl and set aside.
In a medium bowl, cream together the blue and cream cheeses. Once veggie mixture has cooled, add them to this cheese mixture and blend together.
Cut a deep pocket lengthwise in each chicken breast, being careful not to cut completely through in order to maintain the pocket. Sprinkle breasts lightly with salt and pepper as desired. Divide the veggie cheese mixture in half and stuff each breast.
Wrap each stuffed chicken breast with 2 slices of bacon, carefully tucking the ends under to secure.
Cover a rimmed baking sheet with aluminum foil (for easy cleanup). Place a cooling rack on the sheet. Place the breasts, top side down and not touching each other, on the rack. Bake at 375°F for 30 minutes. Remove breasts from oven and carefully turn over. Sprinkle all over with reserved chili/brown sugar mixture. Return to oven and bake for another 30 minutes. Remove from oven and serve. Nice accompaniments are steamed green beans and new potatoes generously buttered. Enjoy!
This is an original recipe created by Linda Oertel, one of our longtime tasting room hosts. The mild creamy blue cheese and caramelized feature of the dish are a classic pairing with the ripe, dark fruit flavors of our Coopersmith Pinot Noir. Linda wins a signed magnum of wine for her outstanding entry.