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1
In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined.
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2
Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper.
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3
Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter.
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4
Refrigerate or freeze for another use.
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5
Preheat the oven to 425 degrees F.
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6
Using your fingers, carefully loosen the skin from chicken breasts.
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7
Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
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8
Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin.
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9
Season each breast with just a pinch of freshly ground black pepper.
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10
Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes.
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11
An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat.
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12
Remove from the oven to a serving platter.
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13
Let stand 10 minutes before serving.
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14
Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.
