Gruyere Chicken Triangles Recipes

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CHICKEN DIVAN CRêPES WITH GRUYèRE



Chicken Divan Crêpes with Gruyère image

Aunt Joan. Crystal's aunt oozed charm and elegance. She always wore just the right dress or scarf. She was rarely without beautiful makeup and glam sunglasses. Her table was always set perfectly, and it was filled with foods that, for her young nieces, seemed exotic but tasty and comforting at the same time. The young ladies in Crystal's family all grew up aspiring to be as lovely and sophisticated as Aunt Joan. We have modified Aunt Joan's recipe for chicken divan by using it as a filling for crêpes. This recipe honors the beautiful and loving woman who graced so many lives and created so many special meals. Enjoy!

Yield makes 10 servings

Number Of Ingredients 23

1 head of broccoli, cut into florets, or 1 (10-ounce) package frozen chopped broccoli, defrosted and drained well
1 (3-pound) roasted chicken, boned and shredded (see page 204)
1 (10 3/4-ounce) can cream of mushroom soup, or 1 1/2 cups homemade Cream of Mushroom Soup (page 203)
8 ounces Gruyère cheese, grated (2 cups)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dry white wine
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon curry powder
Salt and freshly ground black pepper
1 (4.5-ounce) package prepared crêpes (10 crêpes), or homemade (recipe follows)
Cooking spray
1 cup grated Parmesan cheese (4 ounces)
1/2 cup seasoned bread crumbs (see page 196)
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
3 large eggs
1 1/2 cups whole milk
1/2 teaspoon salt
1/8 teaspoon curry powder (optional)
4 tablespoons (1/2 stick) unsalted butter, melted
Cooking spray
(makes 10 to 12 crepes)

Steps:

  • Preheat the oven to 350°F.
  • If working with fresh broccoli, steam the florets for 3 to 5 minutes. Drain well and put broccoli into a large mixing bowl. Add the chicken to the bowl, stir well, and set aside.
  • In a large bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt, and pepper. Add half the soup mixture to the broccoli and chicken and stir well.
  • Lay the crêpes on a cutting board. Divide the chicken filling among the 10 crêpes, then roll them up. Lightly coat two 9 x 13-inch casserole dishes with cooking spray. Divide the crêpes between the two casserole dishes, placing the crêpes seem side down. Spread the remaining soup mixture over the crêpes. Combine the Parmesan, bread crumbs, and butter in a small bowl, and sprinkle over the tops of the crêpes. Bake until bubbly, 25 to 30 minutes.
  • In a large bowl, whisk together the flour and the eggs. Add the milk and whisk together. Add the salt, curry powder, and butter; whisk until smooth.
  • Lightly grease a medium skillet with cooking spray and set over medium-high heat. Pour 1/4 cup of the batter into the pan. Working quickly, tilt the pan in all directions to coat the entire bottom surface of the pan with the batter. Let the crêpe cook until lightly browned, about 2 minutes. Flip the crêpe and cook the second side until lightly browned, about 1 more minute. Repeat with the remaining batter.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS



Chicken Gruyere with Sauteed Mushrooms image

Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.

Provided by Rebecca

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh parsley
½ teaspoon dried dill weed
¼ cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
½ cup white wine
8 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
  • In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
  • Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS



Baked Chicken Breasts with Gruyere & Mushrooms image

This sounds like my kind of dish. From Cooks.com.

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 45m

Number Of Ingredients 9

2 boneless skinless chicken breasts
4 eggs, beaten
1/2 tsp salt
1 c fine bread crumbs
8 Tbsp butter
1/2 lb fresh mushrooms, sliced
4 oz gruyere cheese, shredded
1 c chicken stock
1 lemon, juiced

Steps:

  • 1. Cut boned breasts into strips.
  • 2. Marinate in egg and salt mixture for 1 hour.
  • 3. Roll chicken in bread crumbs to coat.
  • 4. Brown lightly in butter in small pan.
  • 5. Transfer to 1 1/2 quart casserole.
  • 6. Slice mushrooms over chicken.
  • 7. Sprinkle cheese over mushrooms.
  • 8. Pour chicken stock over all.
  • 9. Bake in 350 degree oven for 30 minutes or until heated through.
  • 10. Pour fresh lemon juice over casserole just before serving.

GRUYERE CHICKEN TRIANGLES



Gruyere Chicken Triangles image

Number Of Ingredients 8

1 cup finely chopped cooked chicken
1 cup chopped cooked broccoli
4 ounces (1 cup) shredded gruyére cheese
1/4 cup chopped roasted red bell pepper (from 7.25 ounce jar)
1/2 teaspoon dried fines herbes
20 (17x12 inch) sheets frozen phyllo pastry leaves, thawed
Nonstick cooking spray
paprika

Steps:

  • 1. Heat oven to 375°F. In medium bowl, combine chicken, broccoli, cheese, roasted peppers and fines herbes mix well.2. Unroll phyllo sheets cover with plastic wrap or cloth towel to prevent drying out. Place 1 phyllo sheet on work surface spray with nonstick cooking spray. Top with second phyllo sheet spray again. With sharp knife, cut phyllo into six 12-inch-long strips.3. For each appetizer, place 1 rounded teaspoon chicken mixture at end of 1 strip. Fold 1 corner of strip diagonally over filling. Continue folding to end of strip into a triangular bundle, as if folding a flag (see diagram). Place on ungreased cookie sheet. Repeat with remaining phyllo sheet. Sprinkle bundles with paprika.4. Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 50 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 40 mg 2% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 4% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

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