Chicken And Gruyere Cheese Recipes

FRENCH ONION MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
• Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
• Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
• While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
• When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
• Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
• Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

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.

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.

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.