Breaded and baked chicken served with a creamy Roquefort sauce and topped with crumble Roquefort cheese.

Roquefort Chicken

1 cup fresh sourdough bread crumbs

1/3 cup freshly grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/4 teaspoons dried whole thyme

3 tablespoon butter, melted

3 tablespoons olive oil

1/4 cup milk

1 tablespoon white wine Worcestershire sauce

8 chicken breast halves, skinned and boned

Roquefort Sauce (recipe follows)

Crumbled Roquefort cheese

Fresh thyme

1. Combine first 5 ingredients in a shallow dish. Combine butter, oil, milk and Worcestershire sauce. Dip each chicken breast in milk mixture and then dredge in crumb mixture. Arrange chicken on a 15 x 10 x 1-inch baking pan.
2. Bake at 350°F (175°C) for 30 to 35 minutes or until tender. Serve with Roquefort Sauce drizzled over chicken. Garnish with crumbled cheese and fresh thyme, if desired.

Makes 8 servings.

Roquefort Sauce

1 shallot, chopped

1 celery rib with leaves, chopped

2 tablespoons butter

1/2 cup white wine

1 (10 3/4-ounce) can chicken broth, undiluted

1 cup heavy cream

1 tablespoons crumbled Roquefort cheese

1 tablespoon chopped fresh chives

1. Saute shallot and celery in butter in a medium saucepan until tender. Add wine and chicken broth. Bring to a boil, and cook over medium heat, stirring frequently, until liquid is reduced to about 1 cup; about 15 minutes. Strain.
2. Return broth mixture to saucepan. Add whipping cream, and return to a boil; reduce heat and simmer about 15 minutes or until mixture is reduced to about 1 cup, stirring frequently. Remove from heat; add cheese and stir until cheese melts. Stir in chopped chives.

Makes 1 cup.

Note: Blue cheese may be substituted for the Roquefort cheese.