| 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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