Havarti Cheesy Chicken Shells Bake Food

CHICKEN WITH HAVARTI DILL CHEESE SAUCE RECIPE

Steps:

• If you are using small chicken breasts, pound them between sheets of plastic wrap to a uniform thickness of about 1/4 to 1/2 inch. If the chicken breasts are large, slice them horizontally to produce 2 thin cutlets, then pound to thin as needed. Alternatively, you may buy thin sliced chicken breasts.
• Put 1/2 cup of flour in a wide bowl or plate.
• In another bowl, whisk the egg with water.
• Put the breadcrumbs in a third bowl.
• Lightly sprinkle the chicken with salt and freshly ground black pepper. Dredge the chicken in the flour, then dip in the egg mixture, then coat with the breadcrumbs. Place the chicken pieces on a baking sheet and refrigerate to chill for about 30 minutes.
• Meanwhile, in a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the remaining 2 tablespoons of flour and continue cooking, stirring constantly, for 1 minute. Add the garlic powder and dill weed, if using. Gradually add 1 cup of milk. Cook, stirring, until thickened. Add the cheese and cook, stirring, until the cheese has melted. Thin the sauce with more milk to your desired consistency, if you like. Taste and add salt and pepper, as needed.
• Heat the remaining 2 tablespoons of butter in a large skillet with the olive oil. Cook the chicken until browned and cooked through, turning to brown both sides. The time depends on the thickness of the chicken. My cutlets were very thin, so they only took about 6 to 8 minutes.
• Check with an instant-read thermometer if you are unsure. The chicken should register at least 165 F (73.9 C) when done.
• Arrange the chicken on a serving platter with the sauce or serve the sauce separately.

~ HAVARTI CHEESY CHICKEN & SHELLS BAKE ~

Steps:

• Prepare pasta and drain. Rinse with cold water. Salt & pepper chicken. In a small skillet, over medium heat, melt butter into olive oil and brown chicken cubes. Set aside. Preheat oven to 350 degree F. Grease a 2 quart casserole dish.
• In a saucepan, heat milk with sage. ( Just warm it. ) In a medium saucepan or skillet, melt butter over medium heat, whisk in the flour and cook for 1 1/2 minutes - stirring constantly.
• Whisk in the milk slowly to the flour mixture stirring constantly. Cook until bubbly and begins to thicken. Stir in salt, pepper and nutmeg.
• Stir in the sauce. Remove from heat and whisk in the ricotta cheese and Parmesan until smooth. Stir in the chicken and pasta.
• Spread 1/3 of the pasta into prepared dish. Even lay 2 - 3 slices of Havarti cheese over pasta. Layer 2 more times ending with just the pasta on the 3rd layer.
• Sprinkle with bread crumbs and evenly sprinkle with 1/4 cup Parmesan cheese.
• Bake for 25 - 30 minutes or until browning and bubbling good. Serve immediately. Salt and pepper of desired and I garnished with a sprinkle of Parmesan cheese. Enjoy!

CHEESY CHICKEN 'N' SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

DILL HAVARTI-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Lightly spray small shallow baking dish with cooking spray.
• Cut a pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Place sliced cheese in pockets. Brush chicken with melted butter; sprinkle with Italian seasoning, salt and pepper. Place in baking dish.
• Bake uncovered 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• On each of 2 plates, arrange tomato and cucumber slices. Drizzle with oil; sprinkle with salt and pepper. Place 1 chicken breast on each plate.

BAKED HAVARTI CHICKEN RECIPE

Steps:

• 1. Preheat oven to 400 degrees F (200 degrees C). 2. Marinate chicken in Italian dressing and Greek seasoning, if using, for a minimum of 30 minutes. 3. Place chicken in a 9x13 baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until juices run clear. 4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt; bring to a boil. Stir in mushrooms then reduce heat and simmer covered until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. 5. Remove chicken from the oven. Lay green chili slices on top of each breast then top each chili with a slice of cheese. Return to the oven until cheese has melted. 6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

BAKED HAVARTI

Steps:

• Place 1/2 the rolls on a cookie sheet and forming a rectangle shape.
• Place 2 layers of cheese on top of the rectangle.
• Make a rectangle out of the remaining rolls and layer on top of the cheese.
• Seal the edges together.
• Bake @ 350 degrees for 10-15 minutes or until golden brown.
• Serve with sliced granny smith apples.