The type of blue cheese you choose for this sauce is up to you. While the quality of the blue cheese will affect the final flavor of the dish, you don't need to buy the most expensive blue cheese at the shop for this particular blue cheese sauce to turn out well.
More Blue Cheese Recipes
- Blue Cheese Chicken
- Easy Blue Cheese Pasta Sauce
- Steak Blue Cheese Sauce
- Gorgonzola Sauce
- Grilled Figs with Blue Cheese
- Flatbread Pizza with Mushrooms and Blue Cheese
- Blue Cheese and Lentil Salad
- Blue Cheese Parsley Dip
- Roasted Grapes and Blue Cheese
- Wild Rice with Blue Cheese and Cranberries
- Blue Cheese with Grilled Romaine
- Blue Cheese Butter
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 2 generous servings
Ingredients:
- Two 6-8 ounce boneless, skinless chicken breasts
- 1 cup crumbled blue cheese (approximately 1/3 pound)
- 8 ounces cream cheese
- 1/4 cup whole milk or half and half
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- chopped chives or green onion for garnish
- salt to taste
Preparation:
Preheat oven to 375
In a food processor blend blue cheese, cream cheese, milk, Worcestershire sauce and black pepper until smooth. Add a little salt if needed, but be careful because blue cheese is quite salty without added seasoning.
Place chicken breasts in an 8-inch square (or slightly smaller) baking dish. Pour blue cheese sauce on top, smoothing it out evenly in the pan over and around the chicken.
Bake 35 minutes uncovered then turn oven temperature down to 325 and cook ten minutes more. The sauce should be bubbling and browned around the edges.
Remove from the oven. Let sit 5-10 minutes before serving. For the prettiest presentation, slice the chicken breasts and spoon sauce on top and around the chicken on a plate. Garnish with chives or green onions.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
How is Blue Cheese Made?
The unique look and flavor of blue cheese is a result of specific types of mold cultures added during the process of making blue cheese and an additional step in the aging process called "needling." The mold cultures added to blue cheese are derived from the genus Penicillium. The most common are Penicillium Roqueforti and Penicillium Glaucum. Both were “discovered” by cheesemakers who aged cheese in damp, cool caves. These days, the cultures are often sold in the form of freeze-dried powders. Read More About How Blue Cheese is Made