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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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