Best Gruyere Chicken Recipes

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH GRUYERE AND PARMESAN

Steps:

• Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.
• Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
• Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.
• Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.
• Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
• Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS

Steps:

• 1. Cut boned breasts into strips.
• 2. Marinate in egg and salt mixture for 1 hour.
• 3. Roll chicken in bread crumbs to coat.
• 4. Brown lightly in butter in small pan.
• 5. Transfer to 1 1/2 quart casserole.
• 6. Slice mushrooms over chicken.
• 7. Sprinkle cheese over mushrooms.
• 8. Pour chicken stock over all.
• 9. Bake in 350 degree oven for 30 minutes or until heated through.
• 10. Pour fresh lemon juice over casserole just before serving.

GRUYERE CHICKEN

Steps:

• Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
• Dust the breasts with the flour, shaking off any excess.
• Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
• Transfer to a lined baking tray and cover with foil.
• Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
• Add the cream and brandy and bring to the boil.
• Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
• Spoon the sauce over the chicken and top with the cheese.
• Place under a hot grill until cheese melts and begins to brown.

FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees.
• Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
• While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
• To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
• Bake 400 degrees for 10 minutes.

GRUYERE CHICKEN

Steps:

• Melt 3 T of butter or margarine in a skillet.
• Add the onion; cover and cook slowly until soft but not brown.
• Remove skillet from heat.
• Mix the cheese, stuffing mix, and paprika together.
• Rinse the chicken pieces in cold water and pat dry with paper towels.
• Lightly sprinkle the breasts with salt and pepper.
• Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
• Add the chicken, and top with the remaining with onion.
• Cover with the cheese and stuffing mix.
• Combine the white wine and chicken broth, and pour over casserole.
• Dot with remaining 2 T of butter.
• Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
• If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
• The chicken should be tender with no pink remaining.
• Let stand for 10 minutes before serving.
• This recipe is doubled easily.

SAUTéED CHICKEN BREAST IN A MUSHROOM GRUYERE SAUCE

Steps:

• 1. PREP/PREPARE
• 2. THE CHICKEN
• 3. Gather your Ingredients (mise en place).
• 4. Cut the chicken breast in half.
• 5. Chef's Note: You could pound the chicken breast between two pieces of wax paper; however, I didn't like the texture the pounding gave to the chicken.
• 6. Add some salt, pepper, and cayenne to the flour, and mix to combine.
• 7. Sprinkle the chicken breasts with the flour (both sides).
• 8. Add the butter and olive oil, to a sauté pan, over medium heat.
• 9. After the foaming has subsided, give the pan a swirl to mix the oil and butter, and then add the chicken breasts.
• 10. Sauté until nice and golden, about 3 - 4 minutes per side.
• 11. Remove the chicken from the pan, and reserve.
• 12. THE SAUCE
• 13. Gather your Ingredients (mise en place).
• 14. Clean and slice the mushrooms in half.
• 15. Add the olive oil, and butter, and swirl until melted and incorporated.
• 16. Add the mushrooms, and sauté until they soften and begin to lose their liquid, about 7 - 10 minutes.
• 17. Add the garlic, and continue to sauté for an additional minute.
• 18. Deglaze the pan with the chicken stock (or wine).
• 19. Add the thyme leaves, and bring the liquid to a simmer.
• 20. Add the chicken back to the pan.
• 21. Cover and allow to lightly simmer for 15 minutes.
• 22. Once more remove the chicken and reserve.
• 23. Add the cream, and the cheese to the pan.
• 24. Reduce heat to medium-low, and stir until the cheese has completely melted into the stock.
• 25. Continue to simmer and stir until the liquid is reduced by about half, about 15 minutes.
• 26. Chef's Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire.
• 27. Return the chicken to the pan, and simmer until heated through, about 1 minute.
• 28. PLATE/PRESENT
• 29. Serve over pasta, or with a side of mash potatoes, or veggies. Enjoy.
• 30. Keep the faith, and keep cooking.

CHICKEN, MUSHROOM, AND GRUYERE GRILLED SANDWICHES

Steps:

• Heat oil in a large nonstick skillet.
• Add mushrooms and cook over medium high heat until juices are released then evaporated.
• Season with salt and pepper and remove.
• Sprinkle 1/2 the cheese on 2 bread slices, top each slice with 1/2 the mushroom and chicken.
• Sprinkle with remaining cheese and top each with a bread slice.
• Spread the top of each sandwich with 1/2 tbs of mayo, pressing gently.
• Wipe skillet with paper towels and place over medium high heat, add sandwiches mayo side down.
• Spread remaining mayo on top of the sandwiches.
• Cook 3 minutes per side or until golden brown.

STUFFED CHICKEN BREASTS WITH GRUYERE & PESTO

Steps:

• 1. Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper. Mix gruyere cheese, pesto, pine nuts, and green onions in a small bowl.
• 2. Spread 2 tablespoons of the cheese mixture on top of each chicken breast and roll tightly. Dredge chicken breasts in flour. Saute chicken breasts in heated oil at medium-high heat until golden brown, turning occasionally, for approximately 6 minutes.
• 3. Place chicken in pan and bake until chicken is tender and cooked through, about 20 minutes.

GRUYERE AND SPINACH STUFFED CHICKEN BREASTS

Steps:

• Pre heat oven to 350 degrees In each chicken breast place 1/4 of cheese, spinach, and sun dried tomato Roll chicken breasts with mixture and secure with tooth picks Heat oil in oven proof skillet until shimmering Brown chicken approx. 5 min per side Place skilet with breast into preheated oven for 30 min Remove chicken and keep warm. Deglaze skillet with wine, add capers and reduce by 1/2 Pour sauce over chicken and broccoli

CHICKEN MUSHROOM AND GRUYERE QUESADILLAS

Steps:

• Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes.
• Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.
• Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
• Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray.
• Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
• Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.

GRUYERE AND PESTO FILLED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Pound chicken breasts between sheets of waxed paper. Mix gruyere cheese, pesto, pine nuts, and green onions in a small bowl.
• Spread 2 tablespoons of the cheese mixture on top of each chicken breast and roll tightly. Dredge chicken breasts in flour. Saute chicken breasts in heated oil at medium-high heat until golden brown, turning occasionally, for approximately 6 minutes.
• Place chicken in pan and bake until chicken is tender and cooked through, about 20 minutes.

CHICKEN BREASTS W/ GRUYERE & SAUTEED MUSHROOMS

Steps:

• 1. Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour.
• 2. Roll chicken in bread crumbs to coat. Brown lightly in butter in skillet; transfer chicken with melted butter remaining in skillet to a 1 and 1/2 qt casserole. Spread the sliced mushrooms over the chicken. Sprinkle cheese over the mushrooms. Pour broth over all.
• 3. Bake at 350º for 30 minutes or until cooked through. Pour fresh lemon juice over casserole just before serving.

CHICKEN-ARTICHOKE RISOTTO WITH GRUYERE CHEESE

Steps:

• Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine.
• Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes.
• Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
• Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value.

CHICKEN & ASPARAGUS WITH MELTED GRUYERE

Steps:

• Place a steamer basket in a large saucepan and add 1 inch of water. Bring to a boil, cover and steam for 3 minutes. Uncover, remove from heat and set aside.
• Whisk broth and 2 tsp. flour in a small bowl until smooth. Set aside. Place the remaining 1/4 cup of flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
• Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown - 3-4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
• Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Saute until chicken is cooked through. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

GREEN BEAN - GRUYERE CASSEROLE WITH CHICKEN

Steps:

• Heat the olive oil over medium heat in a medium, broiler-safe skillet and saute the onion with the savory. When the onion starts to color, reduce the heat to medium-low and add the vinegar. When the vinegar is absorbed, add enough cream to cover the bottom of the pan and cook gently until thickened. In the meantime, bring a pot of water to a boil. When it boils, add a dash of salt and the beans and cook until just tender, 7 minutes. Drain. Preheat the broiler. Add the beans to the skillet. Season with salt and pepper to taste. Add the chicken and stir to combine. Sprinkle with the cashews, then the cheese. Broil until bubbly, a few minutes. Serve.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees. In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture. In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, season with salt and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish. Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

CHICKEN-ARTICHOKE RISOTTO WITH GRUYÈRE CHEESE

Steps:

• Preparation Time: Approximately 20 minutes Cook Time: Approximately 15 minutes Preparation: Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine. Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes. Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately. Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value

GRUYERE AND CHICKEN ROULADE

Steps:

• Preheat oven to 350°F.
• Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
• Cover each filet with a slice of ham, then a slice of Gruyere.
• Set aside one tablespoon chives; sprinkle rest over cheese.
• Roll up chicken; secure with a wooden toothpick or string.
• In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until sealed.
• Pour off excess oil.
• Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender.
• Place roulades on a dish, remove toothpick or string and keep warm.
• Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through.
• Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates.
• Pour over the sauce and serve immediately, with a selection of baby vegetables.

GRILLED HAM, CHICKEN, AND GRUYERE SANDWICHES

Steps:

• Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle the chicken evenly with pepper. Add the chicken to the pan; cook 4 minutes on each side or until done.
• Remove the chicken from the pan. Wrap 1 prosciutto slice around each chicken cutlet.
• Return the pan to medium heat. Coat the pan with cooking spray. Spread one side of each bread slice evenly with 1/2 tsp butter. Place 4 bread slices, buttered side down, in the pan. Top each bread slice in the pan with 2 tbsp cheese; toast the bread for 2 minutes or until the underside is toasted and the cheese melts. Remove the bread from the pan. Recoat the pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in the pan. Toast 2 minutes or until toasted. Remove from the pan.
• Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 tsp mustard over the untoasted side of each remaining bread slice.
• Combine arugula, shallots, and juice in a bowl; toss. Divide the mixture evenly among the sandwiches; top each sandwich with 1 bread slice, mustard side down.