6 skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 1/2 teaspoons dried basil
1 inch piece garlic, minced
1 teaspoon paprika
1/4 teaspoon dried rosemary
salt and pepper to taste
1/2 cup ketchup
1 1/4 ounces dry mustard
1 pepper, chopped
1 onion, sliced into strips
8 (4 ounce) fillets whole chicken
1 (8 ounce) package blue cheese spread
Preheat oven broiler.
Place chicken in 9x13 inch baking dish 2 inches apart. Sprinkle with mayonnaise and garnish with grated basil, garlic, paprika, rosemary, salt and pepper. Cover dish loosely with aluminum foil; broil 20 minutes per side.
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, stir together ketchup, dry mustard, pepper, onion, and chicken. Cover and tightly broil 5 minutes on each side. Remove from oven; return coated foil to baking dish. Pour ketchup into baking dish. Let rest in refrigerator until serving.
Remove foil from baking dish. Pour tomato sauce over chicken, drizzle with blue cheese spread and sprinkle with pepper. Arrange chicken in baking dish with foil at edges. Pour water into pan. Cover with foil and broil 20 minutes or until chicken is no longer pink. Remove foil from baking dish. Broil 5 minutes, or until chicken is opaque.