Chicken with blue cheese and nuts, wrapped in bacon in a milk sauce

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup blue cheese
• 1/4 cup toasted pecans, chopped
• 2 onions, sliced ​​on the bias
• 4 slices of bacon
• 1 tbsp. l. olive oil
• 2 tablespoons of oil
• 2 tbsp. flour
• 1 cup chicken broth
• 1/2 cup cream
• 2 tbsp. grain mustard
• Additionally: toothpicks

Preparation:

1. Butterfly the chicken breast by making slits. Place the breast between two sheets of parchment paper and pound gently. Remove the parchment paper and season the chicken with salt and pepper.
2. Spread equal parts blue cheese, nuts, and onion on the chicken breasts. Wrap each chicken in bacon and secure with toothpicks. Season with salt and pepper to taste.
3. Preheat oven to 190 degrees.
   
   Heat olive oil in a skillet over medium heat. Brown the chicken evenly for 5-6 minutes. Transfer the chicken to a small baking sheet, place in the oven, and bake for another 10 minutes until cooked through.
4. Melt the butter in the same pan where the chicken was. Add the flour and heat for 1 minute. Let the mixture thicken for 1 minute, then stir in the cream and grain mustard, season with salt and pepper, and reduce the heat to warm through.
   
   Place the chicken in the sauce or pour it over the dish. Serve with rice and greens.
   
   Chardonnay wine would go well with this dish.