In one bowel, combine honey, dijon, and pinch of red pepper, mix.
In food processor, chop up the almonds with the cornflakes until small bits
In third bowl, combine the bacon with the bleu cheese and mix.
Take a chicken breast, stuff bleu cheese bacon mixture into the pocket, but not so much that you cannot close sides back up. Use fingers to keep chicken closed up, dip into honey mustard mix, let excess drop off, then dip into almond cornflake mixture. Press almond mixture into chicken until it is no longer wet on outside. Repeat for remaining pieces of chicken.
Place chicken onto a wire baking rack, bake in oven at 350 until internal temp is 180.
Originally Submitted
1/8/2011
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