YIELD: 12 servings

12 applewood-smoked bacon slices
12 marinated chicken-breast filets (6 oz. ea.)
Blue-Cheese Compound Butter:
2 oz. unsalted butter, softened
2 oz. blue-cheese crumbles, softened
½ Tbsp. minced fresh Italian parsley
¼ tsp. kosher salt
⅛ tsp. coarse-ground black pepper butter-flavored oil, as needed
Montreal steak seasoning blend, as needed
Green Beans with Fire-Roasted Tomatoes:
2 Tbsps. butter
½ Tbsp. fresh minced garlic
1 cup drained diced fire-roasted tomatoes
1 lb. trimmed green beans, blanched
2¼ lbs. roasted new potatoes, warm
12 fresh parsley sprigs

1. Wrap 1 slice of bacon around outer edge of each chicken-breast filet and secure each with a toothpick. Cover and chill below 40°F to hold.

2. For blue-cheese compound butter: In a bowl, combine all ingredients and blend with a rubber spatula. Spoon onto parchment paper and roll closed. Twist outer edges of parchment paper tight to form a cylinder-shaped log. Cover and chill for at least 2 hours. Slice into 12 pieces. Cover and chill to hold.

3. For chicken mignons: In a skillet, heat the butter-flavored oil. Working in several smaller batches, add filets, bottom side down, and saute over medium heat for 3 to 4 minutes or until golden. Turn and saute the top sides of chicken. Transfer browned filets, top side up, to a sheet pan lined with baking paper. Season generously with steak seasoning. Heat uncovered in a conventional oven at 350°F for 20 minutes or until the internal temperature reaches 165°F. Remove from oven. Keep warm above 140°F.

4. For green beans with fire-roasted tomatoes: Saute garlic in butter over low heat for 1 minute; add tomatoes and saute an additional 2 to 3 minutes. Add green beans and sauté for 5 minutes or until fully heated. Keep warm.

5. Per order: Place 1 bacon-wrapped breast filet on plate; top with 1 pat of blue-cheese butter. Portion 2 oz. green beans and 3 oz. potatoes on plate. Garnish plate with 1 parsley sprig.

Recipe and photo: Tyson Foods, Inc.