Saturday, February 18, 2012

Cheesy Chicken - extra good!

I've been craving fondue but Rich is not that big a fan so even though I bought tons of Emmenthaler and Gruyere cheese at the market a couple weeks ago I still hadn't done anything with it. Then I looked in the cheese bin yesterday and saw the beginnings of a little mold so I decided the time had come - I wasn't about to waste it as that cheese is not cheap! I found this recipe on Saveur and decided to give it a try - Rich loved it! It reminds me of a casserole, but elegant enough for company. Tomorrow I'm thinking quiche is in order!

Roasted Chicken and Pasta with Cheese Sauce serves 2 (with some yummy leftovers!)

1 whole breast of chicken cut in 1/2 - bone in, skin on.
3/4 cup cream
1/3 cup chicken broth
1 tablespoon dijon mustard
1 cup grated swiss cheese (about 6 oz)

In a 450 degree oven roast the s&p chicken breasts skin side down first for 20 min. When nicely browned turn over and roast another 15 min or until done. Remove from pan and set aside. Put the roasting pan on the stove and add the cream, stock and dijon and whisk on medium heat, stirring up the browned tasty bits for about 5 min. Turn off the heat and stir in the cheese. Place some cooked pasta - I used spinach egg noodles for some color - on your plate then place some chicken off the bone on top. Pour some sauce on the noodles and chicken - don't use too much as it's pretty rich. Almost as good as fondue!

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