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    Cheese-Crusted Chicken w/ Cream


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    1 4-pound broiler-fryer chicken
    1 tablespoon butter or margarine, melted
    5 ounces shredded Swiss cheese
    1 tablespoon Dijon mustard
    3/4 cup heavy cream

    Recipe



    Preheat oven to 375�F.� Spray a 12x15-inch roasting pan and rack with non-stick vegetable spray. Remove chicken neck and giblets.� Pull off and discard lumps of fat.� Rinse chicken inside and out, then pat dry.� Brush skin with butter.� Place, breast up, on rack in prepared roasting pan.

    Roast, uncovered, until meat thermometer inserted in thickest part of thigh registers 180�F, about 1 hour.� Cut chicken into quarters. Spray a 13x9-inch baking pan with non-stick vegetable spray. Arrange pieces, skin-side up, in prepared baking pan.� Sprinkle with 3/4 cup of the cheese.� Return to oven; turn off the heat.

    Preheat broiler. Skim and discard fat from pan drippings.� Stir in mustard and cream; bring to a boil; boil, stirring constantly for 4 minutes.� Remove from heat; add remaining cheese, stirring until cheese is melted and sauce is smooth. Broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.� Pour sauce around chicken. Serves 4.

 

 

 

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