Cheese-Crusted Chicken With Cream

Chicken Recipes 'To-Go'

Chicken With Sauce Recipes

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Ingredients:

4 lb broiler-fryer chicken
1 tbsp butter -- melted
5 oz gruyere cheese -- shredded
1 tbsp dijon mustard
3/4 cup whipping cream
1 watercress sprigs -- for
1 garnish

Instructions:

Remove chicken neck and giblets; reserve for other uses. Pull off and
discard lumps of fat. Rinse chicken inside and out, then pat dry.
Brush skin with butter. Place chicken, breast up, on a rack in a 12-
by 15-inch roasting pan. Roast, uncovered, in a 375 degree oven
until a meat thermometer inserted in thickest part of thigh (not
touching bone) registers 185 degrees, or until meat at thighbone is
no longer pink (cut to test), about 1 hour. Using poultry shears or a
knife, cut chicken into quarters. Arrange pieces, skin side up and
slightly apart, in a shallow ovenproof serving dish (use a 9-by
13-inch rectangular or 12- to 15-inch oval dish). Sprinkle with 3/4
cup of the cheese. Return to oven and turn off heat. Skim and discard
fat from pan drippings. Stir in mustard and 3/4 cup of the cream;
bring to a boil over high heat and boil, stirring, until shiny
bubbles form 3 to 4 minutes. Remove from heat, add remaining
1/2 cup of cheese, and stir until cheese is melted and sauce is
smooth (if necessary, thin sauce with a little more cream). Keep sauce
warm. Broil chicken 4 to 5 inches below heat until cheese is bubbly,
about 1 minute. Pour sauce around chicken; garnish with watercress.

Recipe By : The Best of Sunset - Page 118

Servings: 4

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Grasshopper always wrong in argument with chicken." - Book of Chan compiled by O.P.U sect.