Chicken Fromage

September 1, 2016

I dug out another of Nanny's recipes last week for dinner. I made a few changes to this one though, mainly so it fit my tastes. 

The original recipe called for Grouper, but chicken fit it perfect without the fish taste I so despise. 

I used my beloved Gordon Ramsey method for cooking the chicken before adding the fromage topping. Which, by the way, the leftover was amazing on crackers. It was like a Pimento Cheese without the Pimento. 

Chicken Fromage

1 lb chicken breasts
1 tbsp butter or oil
1 small chopped onion
2 cups shredded Jack cheese (use the type you like)
1 cup Mayonnaise
6 dashes of Tabasco
Salt, Pepper, & Garlic Powder to taste
1 lemon
Crushed red pepper flakes, to taste

In a small skillet, saute chopped onion in 1 tbsp butter over medium heat until softened. Transfer to a large bowl and cool slightly. To the bowl add the cheese, mayo, Tabasco, salt, pepper, and garlic powder. Mix and set aside. 

Preheat the oven to 380. While oven is preheating sear chicken at medium high heat for 3 minutes each side in an oven proof skillet. Seasoning with salt, pepper, garlic powder, and a squeeze of lemon juice. After searing, toss 3 1 tbsp pats of butter to the chicken. Transfer the skillet to the oven and bake for 8 minutes. After the time is done, remove the skillet, top chicken generously with cheese mixture and place back into the oven for an additional 10 minutes, or until the cheese is melted really well. Serve immediately. 

These didn't turn out to be my favorite food pictures ever, but it seems impossible to photograph melted cheese. Slicing the chicken and having the cheese topping stay in place seemed even crazier, so just trust me when I say this was really good.