| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 4 | lg | Chicken breast halves; wings attached |
| 1/4 | lb | Blue cheese; crumbled |
| 3/4 | c | Loosely packed watercress leaves |
| 2 | tb | Butter; (1/4 stick), softened |
| 1/2 | ts | Salt |
| 1/4 | ts | Coarsely ground black pepper |
| 1 | sm | Head Bibb lettuce |
| 2 | tb | Bottled oil and vinegar dressing |
| Watercress sprigs for garnish |
INSTRUCTIONS
About 50 minutes before serving,with knife, remove bones from chicken breast halves, leaving bones in wings. Preheat oven to 425 degrees. In bowl, with fork, mix blue cheese, watercress leaves and butter until blended. Starting at a narrow end of each chicken- breast half, carefully push fingers between skin and meat to form a pocket. Spoon 1/4 of cheese mixture into each pocket. Place chicken, skin-side up, in open roasting pan. Sprinkle with salt and pepper. Bake 30 minutes or until chicken is fork-tender and golden brown, brushing occasionally with drippings from pan. To serve, arrange Bibb lettuce on platter; drizzle with bottled oil- and vinegar dressing. Place chicken on lettuce. Garnish with watercress sprigs. Makes 4 servings. Posted to recipelu-digest Volume 01 Number 547 by Kara9718 <Kara9718@aol.com> on Jan 17, 1998
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