Chicken Breast Raclette

Kitchen Science - Connecticut Yankee Style's Note:

The idea for this recipe originated last Winter after tasting French and Swiss Raclette Cheese which I had purchased for the Holidays. My objective was to combine the marvelous flavors of the Raclette Cheese with capers and caper brine marinade. http://home.earthlink.net/--egeorgect/kitchenscience/id13.html

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4-6

Yield: 4.0

• 3 lbs chicken breasts
• 1⁄3; lb raclette cheese (French or Swiss)
• 2 cups chicken gumbo soup
• ½ cup capers
• ½ cup brine (from capers)
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 tablespoon ground oregano

Directions:

1. Preheat oven to 425°F.
2. Rinse chicken breast with cold water.
3. Place meat in aluminum or copper roasting pan
4. Pour chicken gumbo stock over chicken and leave excess stock in
5. roasting pan to simmer with the meat.
6. Season meat with salt and pepper to taste.
7. Sprinkle onion powder and oregano on meat.
8. Distribute 1/4 cup of capers over the top of the chicken breasts.
9. Reserve the second 1/4 cup for garnish.
10. Roast chicken at 425 F (without turning) for 45 minutes
11. Remove pan from oven and top each chicken breast with a generious
12. slice of French or Swiss Raclette Cheese and leave in oven.
13. Do not adjust oven temperature
14. Melt cheese in oven for 5-10 minutes.
15. Pour 1/2 cup of caper brine over the meat to precipitate the
16. combniation flavors and aroma from the cheese and caper brine.
17. Leave in oven for another 5-10 minutes
18. Then entree is ready to serve for a hearty winter dinner.
19. Use the additional 1/4 cup of capers to garnish the finished entree.