This Cheese Crusted Chicken With Cream will be perfect for all ages …First you have the cheese sauce which means that its pretty much a guaranteed that your kids will eat them.In this recipe also adds that special flavor touch that adults and other kids will appreciate while younger kids will probably not even question…
Remove chicken neck and giblets; reserve for other uses. Pull off and discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush skin with butter. Place chicken, breast up, on a rack in a 12 x 15-inch roasting pan. Roast, uncovered, in a 375 degree oven until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 degrees, or until meat at thighbone is no longer pink (cut to test), about 1 hour.
Using poultry shears or a knife, cut chicken into quarters. Arrange pieces, skin side up and slightly apart, in a shallow ovenproof serving dish (use a 9 x 13-inch rectangular or 12- to 15-inch oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven and turn off heat. Skim and discard fat from pan drippings. Stir in mustard and 3/4 cup of the cream; bring to a boil over high heat and boil, stirring, until shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup of cheese, and stir until cheese is melted and sauce is smooth (if necessary, thin sauce with a little more cream). Keep sauce warm.
Broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute. Pour sauce around chicken.
