Cheese-Crusted Chicken With Cream Recipe

Cheese-Crusted Chicken With Cream Recipe

Ingredients:

5 ounces of cheese (Gruyere); shredded
3/4 c of whipped cream
4 pound broiler fryer chicken
1 Tbsp of melted butter
1 Tbsp of mustard (Dijon)
Watercress sprigs

Instructions:

Remove giblets and neck of chicken, as well as excess fat lumps, thoroughly, then dry. Coat chicken’s skin w/ butter. Transfer in rack w/ breast-up in 12 x 15″ roast pan. Uncover, then roast in oven at 375 degrees F, ’til chicken thighbone isn’t pink anymore (approx 1 hr). Cut your chicken into four using a sharp-edged knife. Arrange chciken cuts w/ skin-side-up & few inches apart, in rectangular, shallow oven-friendly serving-dish. Sprinkle w/ 3/4 c cheese.

Put back in oven w/ heat turned off. Remove fatty particles from drippings in pan. Add mustard & 3/4 c of cream. Boil it over high-heat, stirring well ’til bubbly, for about 3-4 mins. Remove it from fire, then add reserved cheese, stirring ’til melted & sauce turns into a smooth cream. Broil your chicken 4-5″ below the heat for a minute or ’til cheese bubbles will form; pour warm sauce all over chicken then garnish w/ watercress.

>> Cheese-Crusted Chicken With Cream Recipe