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
Instructions:
- Slice chicken breasts in half horizontally, and place into a zip-top bag with the marinade. Marinate for at least 30 minutes, preferably overnight.
- Heat a large skillet to medium heat and add vegetable oil. Once hot, add chicken.
- Cook the chicken for 6 to 7 minutes on one side, then flip and cook for another 4 to 5 minutes until lightly browned.
- While the chicken cooks, toss together the cheeses (Gruyere, white Cheddar, Parmesan, and Fontina).
- For the cheese sauce, heat heavy cream and 1/2 cup of the cheese blend in a small skillet over low heat.
- In a small bowl, mix Panko breadcrumbs with melted butter until lightly coated.
- Set your oven to broil. Place chicken on an oven-safe dish, add about 1 tablespoon of cheese sauce to each piece, then top with shredded cheese blend and buttered Panko breadcrumbs.
- Broil for 3 to 4 minutes or until the cheese begins to brown.
Enjoy!
