Creamy Canadian Gruyere Chicken Bake

By The Canadian Living Test Kitchen

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Creamy Canadian Gruyere Chicken BakeStuffed with Canadian Cream cheese then sprinkled with Canadian Gruyere makes this chicken dish doubly delicious.1 user reviews.

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	432432 cal
pro	41 g41g pro
total fat	25 g25g total fat
sat. fat	11 g11g sat. fat
carb	10 g10g carb
fibre	3 g3g fibre
sugar	2 g2g sugar
chol	128 mg128mg chol
sodium	415 mg415mg sodium
potassium	870 mg870mg potassium
% RDI:	-
calcium	2424 calcium
iron	1515 iron
vit A	2121 vit A
vit C	1313 vit C
folate	1717 folate

Stuffed with Canadian Cream cheese then sprinkled with Canadian Gruyere makes this chicken dish doubly delicious.

Ingredients

6 boneless skinless chicken breasts 6 6boneless skinless chicken breastboneless skinless chicken breasts
6 oz (170 g) Canadian Cream cheese , softened6 6oz (170 g) oz (170 g)Canadian Cream cheese, softened
1-1/2 tsp dried thyme 1-1/2 1-1/2tsp tspdried thyme
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
3 tbsp olive oil 3 3tbsp tbspolive oil
1 lb (450 g) cremini mushrooms , sliced1 1lb (450 g) lb (450 g)cremini mushrooms, sliced
1 lb (450 g) green beans , trimmed and halved1 1lb (450 g) lb (450 g)green beangreen beans, trimmed and halved
3 cloves garlic , minced3 3cloves clovesgarlic, minced
1-1/2 oz brandy, cognac or sherry 1-1/2 1-1/2oz ozbrandy, cognac or sherry
1 cup shredded Canadian Gruyere cheese 1 1cup cupshredded Canadian Gruyere cheese

Preparation

With sharp knife held horizontally, cut each chicken breast in half almost but not all the way through; open like book. Spread one side of each breast with one-sixth each of the cream , thyme and cayenne pepper. Fold uncovered side over; secure edge with skewer or toothpick. Sprinkle with half each of the salt and pepper.

In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and turning once. Remove to plate.

In same skillet, heat remaining oil over medium-high heat; cook mushrooms, garlic and remaining salt and pepper, stirring occasionally, until liquid is released from mushrooms, about 3 minutes.

Stir in green beans; cook, stirring often, until tender-crisp and no liquid remains, about 15 minutes. Stir in brandy; cook, stirring, until no liquid remains. Transfer to greased 13- x 9-inch (3 L) baking dish. Top with chicken and any juices; sprinkle with Gruyere.

Bake in 375°F (190°C) oven until chicken is no longer pink inside and cheese is melted and bubbly, 10 to 15 minutes.