Recipe - Chicken Breasts With Blue Cheese Stuffing

4 lg Chicken breast halves; wings
attached
One fourth pound Blue cheese; crumbled
Three fourths cup Loosely packed watercress
leaves
2 tablespoon Butter; (One fourth stick),
softened
One half teaspoon Salt
One fourth teaspoon Coarsely ground black pepper
1 small Head Bibb lettuce
2 tablespoon Bottled oil and vinegar
dressing
Watercress sprigs for
garnish

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 One fourth of cheese
mixture into each pocket. Place chicken, skinside up, in open roasting
pan. Sprinkle with salt and pepper. Bake 30 minutes or until chicken is
forktender 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 recipeludigest Volume 01 Number 547 by Kara9718
Kara9718@aol.com on Jan 17, 1998