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1
Preheat the oven to 350 degrees F.
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2
Insert a thin, sharp knife into the thick side of each chicken breast and make a horizontal pocket, being careful not to cut all the way through to the other side.
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3
Cut thick pieces, 3 or 4 tablespoons each, from the refrigerated blue cheese butter and insert into the chicken pockets.
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4
Pull the chicken flesh around the butter to enclose the filling.
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5
Seal with toothpicks, as necessary.
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6
Lightly salt and pepper both sides of the chicken.
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7
Place the flour in a shallow dish and lightly dust the chicken, shaking to remove any excess.
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8
In a large skillet, heat the clarified butter over medium-high heat.
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9
Add the chicken and sear until golden brown, 2 to 3 minutes on the top side.
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10
Turn and place in the oven and bake until the chicken is cooked through, about 12 minutes.
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11
Remove from the oven, transfer to a plate and cover to keep warm.
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12
As a snack, spread the remaining blue cheese butter, leftover from the 1 cup, evenly onto the French bread rounds and place on a baking sheet.
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13
Preheat the oven to 375 degrees F. Bake until golden brown and bubbly, 8 to 10 minutes.
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14
Remove from the oven.
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15
Remove the chicken from the oven.
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16
Add the shallots and garlic to the fat remaining in the pan from the cooked chicken and cook over medium-high heat, stirring, for 1 minute.
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17
Add the port and bring to a boil, and cook until reduced by half, stirring to deglaze the pan.
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18
Add the chicken stock and lemon juice and cook until reduced by half.
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19
Reduce the heat to medium-low.
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20
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
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21
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
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22
Add the remaining 2 tablespoons of Blue Cheese Butter, whisking until completely incorporated and the sauce is smooth.
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23
Return the chicken and any accumulated juices to the pan.
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24
Cook until the chicken is warmed through, about 1 minute.
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25
Divide the chicken and pan sauce among 4 large dinner plates.
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26
Garnish with the parsley and serve.
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27
Place the toasted bread on a separate platter with watercress.
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28
In a bowl, cream together all the ingredients.
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29
Season to taste with salt and pepper.
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30
Place mixture on a large sheet of plastic wrap.
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31
Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log.
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32
Refrigerate or freeze until needed.
