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Chicken Breast with Cheddar Cheese
The quality of poultry for the table has greatly improved during the past year or two; the revolt against battery birds is still having its effect. An increasing number of respectable poulterers are now able to supply free-range birds at fare prices. It is important therefore to know what kind of bird you need for the dish you intend to cook. A roasting chicken has not necessarily a better flavour and texture than a boiling chicken, but it is much more tender, so that it is not suitable for slow cooking; it will be ready before the vegetables, herbs and wine which go into a stew have contributed sufficient
Apart from being roasted or baked, a tender bird can be cut into pieces for frying, grilling, for a fricassee or for braising in butter with quickly cooked vegetables such as tomatoes, mushrooms or green peas. A boiling fowl is always best cooked whole, so that its juices and flavour are preserved. It can always be carved when ready and kept hot in its sauce in a bain-marie. In spite of lengthy simmering the flesh of a boiling chicken does not disintegrate and there is usually plenty of breast meat, so it is suitable for cold dishes.
Recently, in search for an easy to prepare lunch I came across this recipe for baked chicken with Cheddar cheese. It was a good choice and served with mashed potatoes and peas it had the guests clamoring for seconds.
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 egg
• 2 tablespoons milk
• 1/3 cup sour cream
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup dried bread crumbs
• 1/2 cup crushed cornflakes cereal
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried thyme leaves
• 6 boneless, skinless chicken breasts
Preheat oven to 350 degrees F. On plate, combine flour, salt, pepper, and garlic powder. In shallow bowl, beat together egg, milk, sour cream, melted butter, and garlic. Then on another plate, combine cheese, bread crumbs, crushed cereal, Parmesan cheese, and thyme.
Dredge chicken breasts in flour mixture and shake off excess. Then dip into the egg mixture. Finally, press into cheese mixture to coat.
Place chicken on wire rack in jelly roll pan. Bake for 40-45 minutes until chicken registers 160 degrees F on a meat thermometer. Serve immediately.