Jarlsberg Chicken Recipes

Steps:

• Place chicken in baking dish.
• Layer cheese on top.
• Add asparagus, if desired.
• Mix the soup, wine, garlic, and pepper.
• Spread over chicken and cheese.
• Top with bread crumbs and lastly drizzle with melted butter.
• Bake at 350 degrees for 35 to 50 minutes (until chicken is done through).

Steps:

• Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
• Sprinkle shredded cheese into bottom of baked pie shell.
• Pour egg mixture over top of cheese and sprinkle with the bacon.
• Bake at 375 for 30 minutes. Serve immediately.

Steps:

• Place the stuffing mix in a gallon freezer bag and pound with a small pot or mallet to a fairly fine consistency. This could also be done in a food processor. Place the fine stuffing in a bowl.
• Pour the olive oil in the other bowl.
• Butterfly each breast and place a slice of Jarlsberg cheese, cut to fit inside the chicken, in the middle.
• Dredge the breast in the olive oil, then place it in the stuffing mix and coat very well.
• Place the breast in a large skillet with the vegetable oil at medium high heat and cook for approximately 5 minutes per side or until golden brown.

Steps:

• Place 2 bread slices, buttered-side down, on board, spread with chutney then top with chicken, shallots, carrot and Jarlsberg.
• Drizzle with the mayonnaise and season with the pepper.
• Place remaining 2 bread slices, buttered-side up, over filling.
• Place both sandwiches into heated large fry pan (or sandwich maker if you have one) cook until golden underneath, then turn and cook the other side until golden.

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Heat the butter and oil in a heavy-bottomed pan over a medium-low heat, and cook the onions until golden and soft, about 15-20 mins.
• Cut the haddock into 2 x 4cm pieces. Cut the potatoes into wafer-thin slices using a mandoline or sharp knife - if the slices aren't thin enough, the potatoes won't become tender while the fish cooks.
• Heat the double cream and soured cream in a saucepan large enough to hold all the potatoes. Bring to just under the boil, then add the potatoes and season well. Cook gently for about 10 mins until the potatoes are just slightly softened.
• Butter a 2-litre pie dish. Spoon in a third of the potatoes, then scatter over half the onions and a quarter of the cheese. Lay half the fish pieces on top, then season. Sprinkle over another quarter of the cheese, then add another third of the potatoes, then the remaining onions and another quarter of cheese. Add the remaining fish on top, season, then scatter over the remaining potatoes. Pour over any leftover cream mixture, then sprinkle over the remaining cheese.
• Carefully slide the dish onto the hot baking sheet in the oven and bake for 40-45 mins, or until golden and the potatoes are tender. If you want to freeze the gratin, leave to cool completely first, then cover tightly. Will keep in the freezer for up to two months. Defrost in the fridge overnight, then reheat in the oven at 180C/160C fan/gas 4 for 20 mins.