Ingredients:
12 ounces chicken breasts (2 portions)
1 cup Lea & Perrin’s Chicken Marinade
2 teaspoons vegetable oil
1/2 cup Panko bread crumbs
1 tablespoon melted butter
Cheese Blend:
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoon Parmesan cheese, shredded
2 ounces Fontina cheese, shredded
Cheese Sauce:
1/2 cup heavy cream
1/2 cup cheese blend
Directions:
Marinating the Chicken:
Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner pieces. Place them in a zip-top bag and add Lea & Perrin’s Chicken Marinade. Allow the chicken to marinate for at least 30 minutes, preferably overnight for maximum flavor infusion.
Cooking the Chicken:
2. Heat the skillet: Heat a large skillet over medium heat and add vegetable oil. Once hot, add the marinated chicken breasts and cook for 6 to 7 minutes on one side until lightly browned. Flip and cook for an additional 4 to 5 minutes on the other side.
Preparing the Cheese Blend:
3. Combine cheeses: In a bowl, mix together the shredded Gruyere, white Cheddar, Parmesan, and Fontina cheeses to create a flavorful blend.
Making the Cheese Sauce:
4. Heat the cream: In a small skillet, heat the heavy cream over low heat. Add 1/2 cup of the cheese blend and stir until melted and smooth.
Assembling the Dish:
5. Coat with breadcrumbs: In a separate bowl, toss the Panko breadcrumbs with melted butter until coated.
Broil the chicken: Place the cooked chicken breasts on an oven-safe dish or pan. Top each piece with cheese sauce, followed by the shredded cheese blend, and finish with the buttered Panko breadcrumbs.
Broil to perfection: Set your oven to broil and place the assembled chicken under the broiler for 3 to 4 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
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