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Blue Cheese Butter Spread, and Blue Cheese Butter-Stuffed Chicken Breasts with Butter-Infused Pan Sauce (Emeril Lagasse) Recipe

Blue Cheese Butter Spread, and Blue Cheese Butter-Stuffed Chicken Breasts with Butter-Infused Pan Sauce (Emeril Lagasse) Recipe

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Blue Cheese Butter Spread, and Blue Cheese Butter-Stuffed Chicken Breasts with Butter-Infused Pan Sauce (Emeril Lagasse)

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Ingredients:

Serving

4 skinless, boneless chicken breast halves, about 6 oz each
1 cup blue cheese butter spread , plus 2 tbsp, recipe follows
salt
ground black pepper
1/2 cup all-purpose flour
5 tsp clarified butter , or vegetable oil
1 loaf french bread, cut into thin rounds, accompaniment
2 tbsp minced shallots
1 tsp minced garlic
1/2 cup tawny port
3/4 cup chicken stock
1 tsp lemon juice
6 tbsp cold unsalted butter , cut into pieces
2 tbsp chopped fresh parsley
fresh watercress, rinsed, patted dry and tough stems removed
4 oz blue cheese, softened (about 1 cup)
4 tbsp unsalted butter, softened
1/2 cup chopped lightly toasted pecans
2 tsp minced shallots
1 tsp minced garlic
1 tsp fresh lemon juice
1/2 tsp worcestershire sauce
salt
ground black pepper

Directions:

Preheat the oven to 350 degrees F.
Insert a thin, sharp knife into the thick side of each chicken breast and make a horizontal pocket, being careful not to cut all the way through to the other side. Cut thick pieces, 3 or 4 tablespoons each, from the refrigerated blue cheese butter and insert into the chicken pockets. Pull the chicken flesh around the butter to enclose the filling. Seal with toothpicks, as necessary.
Lightly salt and pepper both sides of the chicken. Place the flour in a shallow dish and lightly dust the chicken, shaking to remove any excess. In a large skillet, heat the clarified butter over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on the top side. Turn and place in the oven and bake until the chicken is cooked through, about 12 minutes. Remove from the oven, transfer to a plate and cover to keep warm.
As a snack, spread the remaining blue cheese butter, leftover from the 1 cup, evenly onto the French bread rounds and place on a baking sheet. Preheat the oven to 375 degrees F. Bake until golden brown and bubbly, 8 to 10 minutes. Remove from the oven.
Remove the chicken from the oven. Add the shallots and garlic to the fat remaining in the pan from the cooked chicken and cook over medium-high heat, stirring, for 1 minute. Add the port and bring to a boil, and cook until reduced by half, stirring to deglaze the pan. Add the chicken stock and lemon juice and cook until reduced by half. Reduce the heat to medium-low. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
Add the remaining 2 tablespoons of Blue Cheese Butter, whisking until completely incorporated and the sauce is smooth. Return the chicken and any accumulated juices to the pan. Cook until the chicken is warmed through, about 1 minute.
Divide the chicken and pan sauce among 4 large dinner plates. Garnish with the parsley and serve.
Place the toasted bread on a separate platter with watercress.
Blue Cheese Butter Spread:
In a bowl, cream together all the ingredients. Season to taste with salt and pepper.
Place mixture on a large sheet of plastic wrap. Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log. Refrigerate or freeze until needed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1583.22 Kcal (6629 kJ)
Calories from fat	941.94 Kcal
		% Daily Value*
Total Fat	104.66g	161%
Cholesterol	583.43mg	194%
Sodium	1620.18mg	68%
Potassium	482.72mg	10%
Total Carbs	105.98g	35%
Sugars	43.12g	172%
Dietary Fiber	13.59g	54%
Protein	48.58g	97%
Vitamin C	16.7mg	28%
Vitamin A	2.3mg	78%
Iron	7.8mg	44%
Calcium	496.2mg	50%

Amount Per 100 g
Calories	493.71 Kcal (2067 kJ)
Calories from fat	293.73 Kcal
		% Daily Value*
Total Fat	32.64g	161%
Cholesterol	181.94mg	194%
Sodium	505.24mg	68%
Potassium	150.53mg	10%
Total Carbs	33.05g	35%
Sugars	13.45g	172%
Dietary Fiber	4.24g	54%
Protein	15.15g	97%
Vitamin C	5.2mg	28%
Vitamin A	0.7mg	78%
Iron	2.4mg	44%
Calcium	154.7mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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