Blue Cheese Mustard Chicken

This recipe starts with two butterflied chickens, broiled until they are just short of done - about 10 minutes on the second side instead of 15 minutes. They are then coated with a delicious blue cheese mustard sauce and bread crumbs, and then braoiled for another 10-12 minutes. Pretty easy - if you know how to butterfly a chicken...

ingredients:
2 butterflied and partially broiled chickens

Cooking juices from the chicken - minus most of the fat
4 tablespoons mustard
2 tablspoons blue cheese
3 tablespoons scallions or ramps - minced
1/2 teaspoons herbed de Provence (without lavender)
1 teaspoon chili olive oil
2 cups bread crumbs - from quality homemade or french bread

instructions:
1. Broil chicken for 10 minutes on the second (skin) side - about 5 minutes shorter than you normally would.

2. Blend mustard, blue cheese, scallions, herbs and olive oil in a bowl. Blend about half of the chicken juices into the mustard sauce. The sauce should be the consistency of a paste.

3. Spread mustard sauce onto the skin side of the chicken. Then pat on a coat of bread crumbs. Baste with remaining chicken juices.

4. Roast chicken in upper third of oven at 400-degrees (F) for 10-12 minutes until done. Crumbs should be lightly browned and the drumstick should feel tender when pressed.

Serves 8-10