Serve up my Jarlsberg Chicken and bring some smiles to your table!
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Weeknight meals just got a little more interesting with my Jarlsberg Chicken Recipe! Just a few ingredients to pull together and you’ve got a delicious dish on your table in minutes! I promise you won’t hear your family say “Chicken Again?”
This easy to prepare dish can be on your table in less time than ordering and picking up take out and best of all you get to control what goes in the food your eating!
Using precooked chicken strips or chicken breasts makes this dinner quick and easy to put together! Of course, you can always use raw chicken and grill, saute or bake it for this dish. The same goes for the bacon, there are some great brands of precooked bacon on the market and that would make this dinner even faster to prepare!
Cooking your bacon in the oven is one of the best tips I’ll ever share. I haven’t made bacon on the stove for decades! Not only does it cook up the bacon evenly, it also keeps that bacon smell (you love or hate) from taking over your house!
Start cooking the bacon while you’re heating up your chicken then move on to the topping. It’s Just a few minutes in a sauté pan for the mushrooms and tomatoes, bringing everything together in a baking dish. Top with cheese and back in the oven for a few minutes to melt the cheese, and dinner is served!
See how easy it is to put together this restaurant-style dinner in your kitchen?
My Jarlsberg Chicken is a delicious way to change up your boring weeknight meals. And feel free to adjust the toppings. It’s really that easy to be creative in your kitchen. Use any of your favorite vegetables and cheese to add variety to this easy to make dish.
If you like this recipe you’re going to love these:
Jarlsberg Chicken
Ingredients
- 1 pound boneless skinless chicken breasts 4 breasts – 4 ounces each
- ½ flour seasoned with sea salt and black pepper
- 8 slices tomatoes
- 8 slices bacon cooked *You can use precooked bacon to speed up the process.
- 8 ounces mushrooms sliced
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 tsp garlic powder
- ¼ teaspoon black pepper
- 8 slices Jarlsberg cheese or your choice of cheese
- 1 tablespoon olive oil
- chopped parsley to garnish
Instructions
- Preheat oven to 400 degrees
- Place raw bacon on a foil-lined baking sheet pan and cook for 15-18 minutes (or until fully cooked) *make sure the baking pan will not let the grease from the bacon drip off the pan!*You can use precooked bacon to speed up the process.
- Trim Chicken breasts and pound thin using a meat hammer*cover chicken with cling wrap before pounding, it will make the process easier and cleaner
- Dredge the chicken breasts in flour seasoned with sea salt and black pepper
- In a large saucepan, add a little olive oil and sear the chicken breasts. When you turn the chicken breast to sear on the second side add the sliced mushrooms to the pan and saute until the mushrooms have cooked.
- Add chicken stock and seasonings to the pan and remove from heat.
- Place the chicken breasts on a baking dish and top with tomato slices, bacon and a few mushrooms.
- Top the chicken with Jarlsberg cheese and add a sprinkle of chopped parsley.
- Add remaining mushrooms and chicken stock to baking dish.
- Bake for 10 minutes at 350 degrees or until the cheese is fully melted.
- Serve with some of the broth from the pan and any stray mushrooms.
Elaine says
Dennis,
What type of tomatoes are you using for this recipe and how thin/thick are you cutting the tomatoes?
Chef Dennis Littley says
regular fresh tomatoes and slicing about 3/8 of an inch thick