Bacon-Wrapped Chicken with Gorgonzola and Pecans

I just finished eating this dinner about five minutes ago, and I'm already posting the recipe. That's how good it was. Sorry, the picture I took is crummy--I have not mastered the art of photographing food yet.

(Speaking of which, are you keeping up with my daily photo? They're much better than this one. Look in the box on the side of the screen for a link to my Flickr album!)

From Rachael Ray's Big Orange Book:

Chicken:

4 boneless skinless chicken breast halves

salt and pepper

1 cup gorgonzola or blue cheese crumbles

1/2 cup chopped pecans, toasted beforehand

2 scallions (green onions), chopped

4 slices of center-cut bacon (optional--it's fine without, too)

1 Tbsp. olive oil

Sauce:

2 Tbsp. butter

2 Tbsp. flour

1 cup chicken broth

1/2 cup half-and-half or cream

2 Tbsp. grainy mustard

1. Preheat the oven to 375. Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so it opens like a book. Season them with salt and pepper.

2. Mix scallions, cheese, and pecans together and spread over the butterflied chicken breasts. Roll them up and wrap each with a slice of bacon. Use wooden toothpicks to secure it.

3. Heat oil in a wide skillet over medium-high heat. Place the chicken in the oil and brown it all over, for 5-6 minutes probably. Pay attention to really fat pieces--you may need to prop them on their sides to make sure it gets started cooking there.

4. Transfer the chicken to a baking dish and put in the oven for 10 minutes, or until cooked through. While it's cooking, you can prepare the sauce.

5. For the sauce, melt the butter on medium heat, then stir in the flour with a whisk. Cook for one minute before adding the chicken broth. Stir with the whisk until the bits dissolve. Add the half-and-half, mustard, salt, and pepper. Put the chicken on plates and spoon the sauce over it. I put a little parsley on top for color.