•INGREDIENTS :
– Chicken:
– 12 ounces chicken breasts (2 portions)
– 1 cup Lea & Perrin’s Chicken Marinade
– 2 teaspoons vegetable oil
– Cheese Blend:
– 1 ounce Gruyere cheese, shredded
– 4 ounces white Cheddar cheese, shredded
– 1 tablespoon Parmesan cheese, shredded
– 2 ounces Fontina cheese, shredded
– Cheese Sauce:
– 1/2 cup heavy cream
– 1/2 cup cheese blend (from above)
– Topping:
– 1/2 cup Panko breadcrumbs
– 1 tablespoon melted butter
•INSTRUCTIONS :
1. Marinate Chicken:
– Slice chicken breasts in half horizontally and place them into a zip-top bag. Add the marinade, ensuring the chicken is well-coated. Marinate for at least 30 minutes, preferably overnight.
2. Cook Chicken:
– Heat a large skillet over medium heat and add vegetable oil. Once the oil is hot, add the chicken breasts. Cook for 6-7 minutes on one side, then flip and cook for another 4-5 minutes until the chicken is lightly browned on the outside.
3. Prepare Cheese Blend:
– In a bowl, mix together Gruyere, white Cheddar, Parmesan, and Fontina cheeses.
4. Make Cheese Sauce (Optional):
– In a small skillet over low heat, combine heavy cream and 1/2 cup of the cheese blend. Heat until the cheese is melted and the sauce is smooth.
5. Prepare Topping:
– In a small bowl, combine Panko breadcrumbs with melted butter, tossing until the breadcrumbs are evenly coated.
6. Broil Chicken:
– Preheat your oven’s broiler. Place the cooked chicken on an oven-safe dish or pan. Top each piece with about 1 tablespoon of cheese sauce (if using), followed by the cheese blend, and then sprinkle with the buttered Panko breadcrumbs.
– Broil for 3-4 minutes or until the cheese begins to brown and the topping is crispy.