Cumberland Plateau Chicken Delight

  • Yield servings


4 -- boneless, skinless, chicken breast halves
8 slices French bread, thickly sliced
1/2 teaspoon granulated garlic
1 teaspoon kosher salt, divided
2 tablespoons mayonnaise
1 pound Monterey Jack cheese, grated
1/2 cup butter
1 teaspoon cracked black peppercorns
1 tablespoon lemon juice
1/2 cup Tennessee Groumet Slad Dressing


Preheat oven to 400° F. Cut chicken into lengthwise strips, then into 3- or 4-inch lengths.  Season with ½-teaspoon kosher salt and ½-teaspoon black pepper. Lightly butter bread slices, top with thin layer of mayonnaise. Using broiler pan or baking sheet, lightly toast bread on both sides. Remove from oven and reduce heat to 350° F.<br>In a medium sauté pan over medium-high heat, melt butter until it foams, add pepper jelly, lemon juice, garlic powder, salt, and black pepper. Add sliced chicken and cook until chicken is opaque. Place bread slices in broiler pan or large casserole, top with chicken and sauce. Top each slice with grated cheese and bake until golden brown, 15 to 20 minutes. Serve with tossed green salad drizzled with Tennessee Gourmet™ Salad Dressing Plus.



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