Chicken Breast Raclette Food

CHICKEN BREAST RACLETTE

Steps:

• Preheat oven to 425°F.
• Rinse chicken breast with cold water.
• Place meat in aluminum or copper roasting pan
• Pour chicken gumbo stock over chicken and leave excess stock in
• roasting pan to simmer with the meat.
• Season meat with salt and pepper to taste.
• Sprinkle onion powder and oregano on meat.
• Distribute 1/4 cup of capers over the top of the chicken breasts.
• Reserve the second 1/4 cup for garnish.
• Roast chicken at 425 F (without turning) for 45 minutes
• Remove pan from oven and top each chicken breast with a generious
• slice of French or Swiss Raclette Cheese and leave in oven.
• Do not adjust oven temperature
• Melt cheese in oven for 5-10 minutes.
• Pour 1/2 cup of caper brine over the meat to precipitate the
• combniation flavors and aroma from the cheese and caper brine.
• Leave in oven for another 5-10 minutes
• Then entree is ready to serve for a hearty winter dinner.
• Use the additional 1/4 cup of capers to garnish the finished entree.

CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE

Steps:

• Dry chicken well.
• Season chicken with salt, pepper, and thyme.
• In a large skillet, melt butter and olive oil and brown the chicken.
• Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
• Add wine, Tarragon, season again with salt and pepper.
• Return chicken to pan and simmer, covered, 45 minutes or until done.
• Transfer chicken breasts to a warm platter.
• Boil pan juices 3 minutes.
• Remove from heat and cool a few minutes.
• Add sour cream and mix well.
• Cook until heated through, stirring constantly.
• *Do not allow the sauce to boil.
• Pour sauce over chicken, top with sliced green onions and serve immediately.

SWISS RACLETTE

Steps:

• Chop up the Bacon and Salami. set to one side. Blanche the Asparagus and just bring the sweet corn to the boil and drain. Leave to cool.
• Chop up the onion, Tomato and capsicum into small dice, put them all in individual small dishes and cover all the prepared ingredients.
• Cook the potatoes, and serve hot with all the ingredients on the table. People can then help themselves to what they like, usually putting on the bacon and uncooked vegetables first so that they cook well. Add the spices to taste.
• Add the Asparagus and corn, then put a thin layer of cheese over the top, slide under the frill part of the raclette and heat until the cheese has melted.
• Put just two new Potatoes on the plate, cut open and add the cooked mix over them.
• Refill your cooking utensil and start over again, most will have three to four helpings,.
• Its delicious, relaxing and so much fun.