This recipe for Chicken Roquefort, by Mary Pat Clysdale, is from Cooking with Mary,
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Mary Pat Clysdale Added: Wednesday, August 25, 2010
Season 1 chicken (I use skinless chicken breasts) with salt (lightly) and brown in butter. Mix in skillet in which you have browned the chicken 4 oz. of crumbled Roquefort cheese. Add 1 garlic clove (chopped) and 1 cup sour cream. Heat this mixture and pour over chicken. Cook in a covered casserole in a 350 oven for 1 hour until tender. Uncover the last 10 min. to brown.
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