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.