When I am writing a post featuring a newspaper clipping, I enjoy trying to trace the source of the recipe. In this case, I think I may have discovered a lost treasure. A Google search for ‘ “carpenter’s tavern” Roquefort chicken’ yields exactly 3 results.
Nothing from Foodista, Chow, food.com, Food Network, Epicurious, Allrecipes, or anywhere else. None. Nada. Zip. Just 3 results discussing a “lightened” version of the recipe. As far as I can tell, there is no documentation of the fat-laden, delicious, wonderful original.
I do not want to become caught up in ego, but I believe that this post might be the first (or at least, the first indexed by Google) to post a scanned copy of the Carpenter’s Tavern Roquefort Chicken recipe. While I rewrote some of the instructions for greater clarity, I only made one alteration to the ingredients. I chose to use boneless skinless chicken breasts instead of whole, bone-in breasts: they are easier to work with, and easier to cut in half.
At some point, I may try the “light” version of this recipe, available here. However, the original is so incredibly good that I doubt I will find the motivation to do so anytime soon. This entrée may be best described as “Blue Cheese for Beginners”. The flavors of the sour cream and Roquefort cheese mix together and create something that is greater than the sum of its parts: tangy, salty, a tiny bit bitter, and utterly decadent.
- 2 teaspoons steak sauce (A-1 or other)
- 4 tablespoons melted butter
- 4 boneless skinless chicken breasts, cut in half
- 1 cup sour cream
- 2 ounces Roquefort cheese, crumbled
Preheat the oven to 350 degrees Fahrenheit.
In a 13” x 9” baking dish, combine the steak sauce and melted butter.
Wipe both sides of the chicken in the sauce, and place in the baking dish.
Place a generous spoonful of sour cream on top of each chicken piece.
Top each chicken piece with the crumbled Roquefort.
Bake for 1 hour, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
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