Cheese Crusted Chicken With Cream Recipe

Cheese Crusted Chicken with Cream Recipe

Ingredients:

4 lbs of broiler fryer chicken
5 oz of shredded cheese (Gruyere)
3/4 c of thick cream
1 Tbsp of melted butter
1 Tbsp of Dijon-style mustard

Instructions:

Have the giblets & neck of chicken removed. Remove & discard excess fat. Have chicken rinsed well then you pat it dry. You brush the skin w/ butter.

You place the meat w/ breast-up on rack of roast pan. Have it roasted for 1 hr w/o cover in 375 degrees Fahrenheit oven ’til inserted meat-thermometer registers 185 degree or ’til meat loses its pink color.

Cut the meat into four. Arrange them w/ skin-side up & apart from each other in baking dish. Sprinkle it w/ 3/4 c cheese then return into oven & put off the heat.

Discard skimmed oil from the pan juices. Add the mustard & 3/4 c cream. Boil it over high-heat, stir, ’til bubbles will form. Remove pan from the heat then add 1/2 c cheese. Stir ’til cheese melts & sauce smoothened.

You broil the chicken 4-5″ below the heat ’til cheese gets bubbly (approx 1 min). You pour the sauce over chicken.

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