Cumberland Plateau Chicken Delight
This interesting chicken dish, which hails from the Cumberland Plateau, makes for delightful change. Sliced and seasoned chicken breast is first cooked in a buttery pepper jelly sauce, then spooned atop mayonnaise-spread and toasted slices of French bread, sprinkled with shredded Monterey Jack cheese and baked until cheese is melted and golden brown.
4 boneless, skinless chicken breast halves
1 teaspoon kosher salt - divided use
1 teaspoon cracked black peppercorns - divided use
8 slices French bread, thickly sliced
2 tablespoons mayonnaise
1/2 cup butter
1/2 cup pepper jelly
1 tablespoon lemon juice
1/2 teaspoon dry granulated garlic
2 cups shredded Monterey Jack cheese
- Preheat oven to 400°F (205°C).
- Cut chicken into lengthwise strips, then into 3 or 4-inch lengths. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Lightly butter bread slices, top with thin layer of mayonnaise. Using broiler pan or baking sheet, lightly toast bread on both sides. Remove from oven and reduce heat to 350°F (175°C).
- In a medium sauté pan over medium-high heat, melt butter until it foams, add pepper jelly, lemon juice, granulated garlic and remaining salt and black pepper. Add sliced chicken and cook until chicken is opaque.
- Place toasted bread slices in broiler pan or large casserole, top with chicken and sauce. Top each slice with shredded cheese and bake until golden brown, 15 to 20 minutes.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.