I was given a package of Skellig sweet cheddar by Kerrygold for a recipe contest. I did not receive monetary compensation for this post. All opinions are my own.
I love cheese sauce. The creamier the better. When I heard Kerrygold had developed a soft cheddar, I thought about all the possibilities.
I could make a cheddar sauce for mac and cheese or maybe for veggies or even a potato casserole.
Or, I could make chicken coated in a smooth cheddar sauce with a bit of white wine and a hint of smoke. I went for the chicken.
But I wanted more than just chicken for dinner.
Another option was adding Skellig to brown rice and not ending up a gloppy mess like some cheese tend to become when added at the end of cooking. I was pleased with how easy the Skellig cheddar melted. It adhered to the rice without weighing it down. Terrific!
Like all Kerrygold cheeses and butters, Skellig is made in Ireland with milk from grass-fed cows that are free of artificial growth hormones. The cows are raised on small family farms, with an average herd size of 60. (Photo and information courtesy of the Irish Dairy Board.)
This chicken dish turned out fantastic. The Skellig melted easily for the sauce and didn’t breakdown as it cooled. It isn’t oily, so it holds texture beautifully.
Chicken and Cheesy Brown Rice with #Skellig Cheddar Sauce
Ingredients
- 4 4-ounce chicken breasts
- 1 Tablespoon olive oil
- 4 ounces Skellig cheddar, thin sliced, divided
- 1 cup brown rice
- 2 1/2 cups chicken broth
- 1 cup half and half
- 2 Tablespoons white wine
- 1/8 teaspoon smoked sweet paprika plus more for garnish
Directions
Bring broth and rice to a boil. Reduce heat to low and simmer for 45 minutes. Remove from heat and add 1 ounce of cheddar. Stir in as it melts.
While rice cooks, make chicken and sauce.
Pound chicken to 1/4-inch thickness. Place oil in a large skillet and brown chicken over med-high heat for about 3 minutes per side and internal temperature reaches 165.Keep warm.
Place half and half, wine and paprika in a medium saucepan. Bring to a boil over low heat whisking constantly. Reduce heat, add cheese and continue to whisk until cheese is dissolved. Remove from heat. Sauce will thicken upon standing.
Place chicken over rice, drizzle with sauce and sprinkle with paprika.
- 4 4-ounce chicken breasts
- 1 Tablespoon olive oil
- 4 ounces Skellig cheddar, thin sliced, divided
- 1 cup brown rice
- 2½ cups chicken broth
- 1 cup half and half
- 2 Tablespoons white wine
- ⅛ teaspoon smoked sweet paprika plus more for garnish
- Bring broth and rice to a boil. Reduce heat to low and simmer for 45 minutes. Remove from heat and add 1 ounce of cheddar. Stir in as it melts.
- While rice cooks, make chicken and sauce.
- Pound chicken to ¼-inch thickness. Place oil in a large skillet and brown chicken over med-high heat for about 3 minutes per side and internal temperature reaches 165.Keep warm.
- Place half and half, wine and paprika in a medium saucepan. Bring to a boil over low heat whisking constantly. Reduce heat, add cheese and continue to whisk until cheese is dissolved. Remove from heat. Sauce will thicken upon standing.
- Place chicken over rice, drizzle with sauce and sprinkle with paprika.
Pingback: Weekly Recipe Roundup 11/11 | Making Miss Chef