Cheddar Melt Chicken Cheddar Melt Chicken

Cheddar Melt Chicken Do Not Use Image by: Cheddar Melt Chicken Do Not Use Author: Canadian Living

This recipe combines family-favourite ingredients chicken and cheese, taking the guesswork out of planning weeknight dinner.

Serve with: Parboiled Rice, Broccoli

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2003



With sharp knife held horizontally, cut each chicken breast in half almost but not all the way through; open like book. Cut Cheddar cheese into quarters; insert 1 piece in each breast. Fold breast over to enclose; secure with toothpick. Sprinkle with salt and pepper.

In large nonstick skillet, heat oil over medium-high heat; brown chicken on both sides. Remove to plate.

Add onion, garlic and carrot to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and lemon juice; bring to boil, scraping up brown bits from bottom of pan.

Return chicken and any accumulated juices to pan. Cover and cook over medium-low heat, turning once, until no longer pink inside and sauce is slightly thickened, about 8 minutes. Remove toothpicks. Sprinkle with chives.

Nutritional facts <b>Per serving:</b> about

  • Sodium 690 mg
  • Protein 43 g
  • Calories 380.0
  • Total fat 19 g
  • Cholesterol 122 mg
  • Saturated fat 10 g
  • Total carbohydrate 7 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 30.0
  • Vitamin A 59.0
  • Vitamin C 8.0
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Lunch & Dinner

Cheddar Melt Chicken