Chicken Fillet with Keso de Bola (Chicken Fillet with Cheese)

March 29, 2014

I woke up inspired today. Hmmm... I can smell cheese and butter. "wink"

 I took out the chicken breasts from the freezer, thawed, then deboned them. I thought of Jamie Oliver's Cheddar Chicken and decided to make my version of it.

Instead of cheddar cheese, I will use Keso de Bola or queso de bola, left-over from our New Year's eve. Keso de bola is Edam cheese, a semi-soft, wax-covered cheese.


CHICKEN FILLET with KESO DE BOLA

Ingredients:

• 1/2 kilo chicken breast fillet
• 5 cups grated Keso de bola
• 1 cup milk
• 1 1/2 cup bread crumbs
• salt, pepper

For the creamy sauce:

• 1 can Cream of Mushroom sauce
• 1/2 cup milk
• 2 Tbsps butter
• chopped parsley

Let's cook!

• Put in separate bowls or containers the milk, grated cheese and bread crumbs.

• Dip each chicken fillet in milk. 

• Then in the cheese.

• After the cheese, dip and coat with breadcrumbs.

• Grease a baking pan and spread the coated chicken fillet.Cover the pan with foil and bake in 150 degrees Fahrenheit for 35 minutes. Remove the cover and bake for 5 minutes more or until the chicken pieces are crispy.

• Set aside the chicken and let cool. Transfer to a serving plate or platter.

Creamy Sauce:

• Mix together in a pan the cream of mushroom soup, butter and milk. Let boil and season, if need be. Add the chopped parsley. Simmer. Turn off the heat when the sauce thickens.

When the sauce is done, pour over the chicken fillet. So yummy!

There! Another cooking- made -easy! Hope you enjoyed our time together! Follow me for more cooking adventures! Until next time! <3 -jewel

Notes:

• You may use other cheese available in your cupboard.
• breadcrumbs may be replaced with crackers.