DH made this some weeks ago. I didn't post it because it was not grilled. I changed my mind. lol
Chicken Gruyere
"Tavern On The Green-At the beginning of this century, New York's Central Park had some 200 sheep grazing on its lawns and a picturesque house for the sheepherders. In 1934 the sheepherders' building was transformed into a restaurant which is presently known as Tavern On The Green. The following recipe is adapted from Tavern's kitchen."
Batter:
2 1/2 cups finely shredded Gruyere cheese
2 eggs
1/3 cup milk
1/3 cup light cream
1 TB. all-purpose flour
Freshly ground black pepper to taste
Pinch of nutmeg
Chicken:
3 whole boneless, skinless chicken breasts, split in half and flattened
1 cup all-purpose flour
1 tsp. vegetable oil
1. Preheat oven to 350F
2. In a bowl, combine all of the batter ingredients and mix well.
3. Lightly dredge the chicken breasts in the flour, shaking off any excess. Dip the floured chicken in the batter and coat evenly.
4. In a large nonstick skillet with a heatproof handle, heat the oil over medium-high heat. Add the chicken breasts and saute until nicely browned on one side. Turn the chicken breasts and bake in the oven for 10 minutes, until browned and cooked through. Makes 6 serving
Source: "What's Cooking" Burt Wolf - 1989
Chicken Gruyere
"Tavern On The Green-At the beginning of this century, New York's Central Park had some 200 sheep grazing on its lawns and a picturesque house for the sheepherders. In 1934 the sheepherders' building was transformed into a restaurant which is presently known as Tavern On The Green. The following recipe is adapted from Tavern's kitchen."
Batter:
2 1/2 cups finely shredded Gruyere cheese
2 eggs
1/3 cup milk
1/3 cup light cream
1 TB. all-purpose flour
Freshly ground black pepper to taste
Pinch of nutmeg
Chicken:
3 whole boneless, skinless chicken breasts, split in half and flattened
1 cup all-purpose flour
1 tsp. vegetable oil
1. Preheat oven to 350F
2. In a bowl, combine all of the batter ingredients and mix well.
3. Lightly dredge the chicken breasts in the flour, shaking off any excess. Dip the floured chicken in the batter and coat evenly.
4. In a large nonstick skillet with a heatproof handle, heat the oil over medium-high heat. Add the chicken breasts and saute until nicely browned on one side. Turn the chicken breasts and bake in the oven for 10 minutes, until browned and cooked through. Makes 6 serving
Source: "What's Cooking" Burt Wolf - 1989
