Gruyere Chicken Food

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS

Steps:

• 1. Cut boned breasts into strips.
• 2. Marinate in egg and salt mixture for 1 hour.
• 3. Roll chicken in bread crumbs to coat.
• 4. Brown lightly in butter in small pan.
• 5. Transfer to 1 1/2 quart casserole.
• 6. Slice mushrooms over chicken.
• 7. Sprinkle cheese over mushrooms.
• 8. Pour chicken stock over all.
• 9. Bake in 350 degree oven for 30 minutes or until heated through.
• 10. Pour fresh lemon juice over casserole just before serving.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

GRUYERE CHICKEN

Steps:

• Melt 3 T of butter or margarine in a skillet.
• Add the onion; cover and cook slowly until soft but not brown.
• Remove skillet from heat.
• Mix the cheese, stuffing mix, and paprika together.
• Rinse the chicken pieces in cold water and pat dry with paper towels.
• Lightly sprinkle the breasts with salt and pepper.
• Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
• Add the chicken, and top with the remaining with onion.
• Cover with the cheese and stuffing mix.
• Combine the white wine and chicken broth, and pour over casserole.
• Dot with remaining 2 T of butter.
• Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
• If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
• The chicken should be tender with no pink remaining.
• Let stand for 10 minutes before serving.
• This recipe is doubled easily.

GRUYERE CHICKEN

Steps:

• Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
• Dust the breasts with the flour, shaking off any excess.
• Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
• Transfer to a lined baking tray and cover with foil.
• Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
• Add the cream and brandy and bring to the boil.
• Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
• Spoon the sauce over the chicken and top with the cheese.
• Place under a hot grill until cheese melts and begins to brown.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH GRUYERE AND PARMESAN

Steps:

• Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.
• Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
• Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.
• Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.
• Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
• Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.

CHICKEN DIVAN CRêPES WITH GRUYèRE

Steps:

• Preheat the oven to 350°F.
• If working with fresh broccoli, steam the florets for 3 to 5 minutes. Drain well and put broccoli into a large mixing bowl. Add the chicken to the bowl, stir well, and set aside.
• In a large bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt, and pepper. Add half the soup mixture to the broccoli and chicken and stir well.
• Lay the crêpes on a cutting board. Divide the chicken filling among the 10 crêpes, then roll them up. Lightly coat two 9 x 13-inch casserole dishes with cooking spray. Divide the crêpes between the two casserole dishes, placing the crêpes seem side down. Spread the remaining soup mixture over the crêpes. Combine the Parmesan, bread crumbs, and butter in a small bowl, and sprinkle over the tops of the crêpes. Bake until bubbly, 25 to 30 minutes.
• In a large bowl, whisk together the flour and the eggs. Add the milk and whisk together. Add the salt, curry powder, and butter; whisk until smooth.
• Lightly grease a medium skillet with cooking spray and set over medium-high heat. Pour 1/4 cup of the batter into the pan. Working quickly, tilt the pan in all directions to coat the entire bottom surface of the pan with the batter. Let the crêpe cook until lightly browned, about 2 minutes. Flip the crêpe and cook the second side until lightly browned, about 1 more minute. Repeat with the remaining batter.

GRUYERE AND PESTO FILLED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Pound chicken breasts between sheets of waxed paper. Mix gruyere cheese, pesto, pine nuts, and green onions in a small bowl.
• Spread 2 tablespoons of the cheese mixture on top of each chicken breast and roll tightly. Dredge chicken breasts in flour. Saute chicken breasts in heated oil at medium-high heat until golden brown, turning occasionally, for approximately 6 minutes.
• Place chicken in pan and bake until chicken is tender and cooked through, about 20 minutes.