Anything tastes better with blue cheese and this recipe is no exception.  My favorite way to eat this chicken salad is wrapped in lettuce or endive cups.

• 4 boneless, skinless chicken breasts
• 4 tablespoons bread crumbs
• 4 tablespoons butter
• 4 teaspoons Victoria Taylor’s Turkey Rub Seasoning
• 3/4 cup crumbled blue cheese
• 1/2 cup chopped walnuts
• 3/4 cup raisins
• 1 cup mayonnaise

Preheat oven to 350°. Pound the chicken breasts to an even 1/2 inch thickness. Sprinkle each breast with 1 tablespoon bread crumbs and 1 teaspoon Turkey Rub Seasoning. Dot each coated breast on top and bottom with a tablespoon of butter and place in a baking disk. Bake for 30 minutes. In a sauté pan, roast the walnuts on medium heat for about 5 minutes. In a bowl, combine the blue cheese, walnuts, raisins and mayonnaise. After the chicken cools enough to handle, cut the chicken breasts into 1/2 inch cubes and add to the bowl. Serve warm or refrigerate first and serve cold. Best, Victoria