Cheese Crusted Chicken With Cream Recipe
Servings: 4
Ingredients
- 4 lb Broiler-Fryer Chicken
- 1 Tbsp. Butter -- melted
- 5 ounce Gruyere Cheese -- shredded
- 1 Tbsp. Dijon Mustard
- 3/4 c. Whipping Cream Watercress Sprigs -- for Garnish
Directions
- Remove chicken neck and giblets; reserve for other uses. Pull off and throw away 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 till a meat thermometer inserted in thickest part of thigh (not touching bone)
- registers 185 degrees, or possibly till meat at thighbone is no longer pink (cut to test), about 1 hour. Using poultry shears or possibly a knife, cut chicken into quarters. Arrange pcs, skin side up and slightly apart, in a shallow ovenproof serving dish (use a 9-by 13-inch rectangular or possibly 12- to 15-inch oval dish). Sprinkle with 3/4 c. of the cheese. Return to oven and turn off heat. Skim and throw away fat from pan drippings. Stir in mustard and 3/4 c. of the cream; bring to a boil over high heat and boil, stirring, till shiny bubbles form 3 to 4 min. Remove from heat, add in remaining 1/2 c. of cheese, and stir till cheese is melted and sauce is smooth (if necessary, thin sauce with a little more cream). Keep sauce hot. Broil chicken 4 to 5 inches below heat till cheese is bubbly, about 1 minute.
- Pour sauce around chicken; garnish with watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 127 | 73% |
| Total Fat 14.49g | 18% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 182mg | 8% |
| Potassium 35mg | 1% |
| Total Carbs 0.33g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.16g | 0% |
| Protein 10.76g | 17% |
