Grilled Double Cheese Stuffed Chicken Breasts

1 package (3 ounces) cream cheese, softened
½ cup crumbled Blue cheese
¼ cup chopped walnuts
3 tablespoons snipped chives, divided
¾ teaspoon coarsely ground black pepper, divided
8 boneless, skinless chicken breast halves (about 3 ounces each)
½ cup (1 stick) butter
1 large clove garlic, crushed

Combine cheeses, walnuts, 1 tablespoon chives and ¼ tsp.
pepper; set aside. Flatten chicken breasts with meat
pounder, between 2 sheets of waxed paper, to ¼-inch
thickness. Spread about 1 tbsp. filling in the center of
each of the 4 chicken breast halves, leaving a ½-inch
border on all sides; reserve remaining cheese mixture.
Top with remaining breast halves. Securely seal edges
by pressing with meat pounder. Combine butter, garlic,
remaining chives and pepper in a small saucepan. Cook
over medium-low heat until butter melts. Remove from
heat. Brush chicken liberally with butter mixture. Place
chicken on grill over medium coals; grill 12 to 16 min.,
turning once. (Or, broil 4 to 5 inches from heat source,
10 to 15 minutes, turning once.) Chicken is done when
juices run clear when pierced with a fork. At the end of
cooking time, place a dollop of remaining cheese mixture
on each serving. Serve immediately.

Makes four servings.