Chicken With Cheese Sauce Food

CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Combine the breadcrumbs and flour.
• Lightly beat the egg whites with 8 teasp water.
• Dip chicken in the egg white mix and then coat with the breadcrumb mix.
• Heat a little oil in frying pan and brown chicken for about 5mins each side.
• Place chicken in an oven proof dish and place in oven at 180'C or 350'F.
• Bake for approx 15mins or until cooked through.
• While chicken is in oven make sauce.
• In a small saucepan melt butter and add flour.
• Cook 1min.
• over med heat.
• Add milk and stir constantly until boiling.
• Turn to low heat and simmer for 2mins still stirring.
• Remove from heat and stir in 1/4cup cheese.
• Place a chicken breast on each of 4 plates and pour over sauce.
• Sprinkle with remaining cheese.
• Garnish with parsley or paprika.

CHICKEN WITH CHEESE SAUCE

Steps:

• Flatten chicken to 1/8-in. thickness. Place in a resealable plastic bag; add 1/4 cup salad dressing. Seal bag and turn to coat; refrigerate for 2 hours., In a large skillet, saute onion in remaining salad dressing. Add 1/2 cup cracker crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat., Drain and discard marinade from chicken. Spoon about 1/2 cup spinach mixture on each chicken breast; roll up and overlap ends. Secure with a toothpick. Roll in remaining crumbs. , Place in a greased 9-in. square baking dish. Bake, uncovered, at 375° for 35 minutes or until chicken juices run clear., Meanwhile, melt butter in a saucepan. Stir in the white sauce mix until smooth; gradually stir in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Serve with chicken. Sprinkle with nutmeg if desired.

SUNNY'S QUICK CHICKEN CHEESESTEAK

Steps:

• For the cheese sauce: Combine 8 ounces of the beer, the Chicken Seasoning Blend and the chipotle steak seasoning in a saucepan over medium heat and bring to a simmer. Gradually whisk in the cheese; cook just until the cheese is melted, adding more beer if the sauce is too thick. Keep warm.
• For the chicken: Heat a cast-iron griddle over medium-high heat. Add 1 tablespoon of the olive oil and the onions and cook for 3 to 5 minutes. Add the chicken, drizzle with the remaining tablespoon olive oil and sprinkle with the Chicken Seasoning Blend. Cook until the chicken is browned, 5 to 8 minutes. Pour the chicken stock over the chicken and cook for another minute.
• To build sandwiches: Coat the bottom half of each hoagie roll with mayonnaise. Divide the chicken and onions among the rolls. Drizzle with cheese sauce and top with a bit of relish.
• In a small bowl combine the chicken seasoning, kosher salt, garlic salt and a few grinds of black pepper.

CHICKEN WITH PEPPER CHEESE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
• Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
• Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
• Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.

CREAMY CHICKEN CHEDDAR CHEESE SAUCE

Steps:

• Wash chicken breasts, pat dry with a tissue.
• Cut each chicken breast in half, and then each piece into 3. Which will make a total of 12 chicken pieces. (If you want, you can also cut the chicken breast into long strips. The chicken will cook even faster this way)
• Heat 1 tablespoon butter in a large skillet over high heat.
• Season the chicken with salt and transfer to the skillet. Cook for 4 minutes on each side until golden brown. Leave it aside. (Cook on high heat, don't reduce the heat. Cooking this way will result in more tender chicken from the inside and slightly crispy from the outside.)
• Add 1 tablespoon butter to the same skillet, add sliced mushrooms and cook for 2 minutes.
• Add cream, take it to a boil, and reduce heat. Don't boil! Cook for 2-3 minutes.
• Top with grated cheddar cheese and chopped parsley leaves, stirring and mixing everything well until cheese is melted.
• Return chicken to the skillet, add chili flakes and cook on low heat for 5 minutes.
• Taste if you need more salt. The cheddar is quite salty itself, so you may want to leave it as it is.
• Garnish with parsley and you are ready to serve your delicious dinner!

EASY BAKED CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Preheat oven to 450.
• Salt and pepper chicken to taste.
• Cover with foil.
• Bake for about 30-45 minutes, depending on size of chicken breasts.
• Prepare cheese sauce mix per directions on package.
• Add chopped chives and bacon bits.
• Remove foil from chicken.
• Pour sauce mix over chicken.
• Bake about 10 minutes more.
• Variation:.
• Use fresh, sliced mushrooms, black olives, etc.
• Can be baked, covered in microwave for about 15 minutes.

CHICKEN WITH CREAM CHEESE SAUCE

Steps:

• Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.