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:
Marinate Chicken:
Slice chicken breasts horizontally and place them in a zip-top bag with the marinade. Let them soak for at least 30 minutes or overnight for best results.
Marinating Time: 30 minutes to overnight
Cook Chicken:
Heat vegetable oil in a large skillet over medium heat. Cook chicken for 6 to 7 minutes on one side, flip, and cook another 4 to 5 minutes until golden and cooked through.
Cooking Time: 10 to 12 minutes
Prepare Cheese Blend:
In a small bowl, mix Gruyere, white Cheddar, Parmesan, and Fontina until well combined.
Prep Time: 3 minutes
Make Cheese Sauce (Optional):
In a skillet over low heat, melt together heavy cream and 1/2 cup of the cheese blend. Stir until smooth and creamy.
Sauce Time: 5 minutes
Prepare Topping:
Mix Panko breadcrumbs with melted butter in a bowl until evenly coated.
Topping Prep: 2 minutes
Broil Chicken:
Preheat broiler. Place cooked chicken on an oven-safe dish. Top each with 1 tablespoon of cheese sauce (if using), a handful of cheese blend, and buttered Panko. Broil for 3 to 4 minutes until cheese is bubbly and topping is golden brown.
Broil Time: 4 minutes
Serve:
Remove from oven and let rest for a few minutes before serving.
Resting Time: 3 minutes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 430 kcal per serving
Servings: 2 servings
