Best Chicken With The Blues Recipes

BLACK AND BLUE CHICKEN

Black and Blue Chicken image

A friend of mine, who is a chef at a local restaurant, gave me this recipe because she knows how much I love blue cheese. This chicken is fabulous!

Provided by gardenz

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breasts
4 ounces blue cheese
1/4 cup black olives
1/4 cup chopped fresh basil
2 -3 tablespoons olive oil
salt and pepper

Steps:

Cut slit in the thickest part of the chicken breast.
Season the chicken with salt and pepper.
mix together blue cheese, olives, and basil.
Stuff the mixture into the chicken breast (may want to use a toothpick to hold chicken together) Fry on each side in olive oil until chicken is no longer pink.

Nutrition Facts : Calories 299.9, Fat 17.3, SaturatedFat 6.7, Cholesterol 89.7, Sodium 545.7, Carbohydrate 1.3, Fiber 0.4, Sugar 0.1, Protein 33.5

UTICA CHICKEN RIGGIES

Utica Chicken Riggies image

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Provided by Adria82

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

Steps:

In a large pot melt butter and then add chicken.
Cook chicken over medium heat just until they begin to turn white.
Add mushrooms to chicken and cook for 5 minutes.
Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
Add water, bullion, tomato sauce, heavy cream, and spices.
Bring to a boil, cover and simmer for 20 min, stirring occasionally.
Add olives and simmer for 5 minutes.
In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
Add corn starch to sauce, stirring continuously until it thickens.
If it is very runny just let stand to thicken.
Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Nutrition Facts : Calories 651.4, Fat 33.6, SaturatedFat 15.1, Cholesterol 194.7, Sodium 405.5, Carbohydrate 47.2, Fiber 3.6, Sugar 4.2, Protein 40.1

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