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CHICKEN BREASTS WITH BLUE CHEESE STUFFING

Category:    Chicken
Yield: 4 servings
 
      4 lg Chicken breast halves,wings       1/4 ts Coarsely ground black pepper
           -attached                           1 sm Head Bibb lettuce
    1/4 lb Blue cheese,crumbled                2 tb Bottled oil and vinegar
    3/4 c  Loosely packed watercress                -dressing
           -leaves                                  Watercress sprigs for
      2 tb Butter (1/4 stick),softened              -garnish
    1/2 ts Salt                           
 
  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.
 

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