Chicken Asiago Recipe

The chicken is a bird and it makes sounds. Many of us humans seem to have real problems when it comes to originality with this filthy little creature. Fortunately, there is an original recipe out there and I am pleased to share it with you, the masses. This recipe came to me in Hollywood California during the summer of 2001 and has been high ranking member of my cooking arsenal ever since. The various applications will be discussed in completing this recipe at the end of the article.

Enjoy!

What you need:

1. 3 Boneless Skinless Chicken Breasts
2. 1 Stick Butter Salted (or spread)
3. 2 Tablespoons Light Olive Oil
4. 1 Medium Size Asiago Cheese Block
5. 1 Tablespoon Basil/Oregano Mixed
6. 1 Tablespoon Fresh Minced Garlic
7. 1 Cheese Grader
8. 1 Very Sharp Knife
9. Aluminum Foil
10. Cookie Sheet

The chicken must first be thinly sliced. There is no length requirement as long as the chicken breast is as thinly sliced as possible. A width of an 1/8 of an inch per piece is preferable.

Next, the asiago mixture must be made. If your cheese grader can grind, be sure to powder the cheese if possible, otherwise, grade thin and fine. Place the cheese into a bowl and pour in olive oil. Mix well until the consistency is sticky and moist, but separable. Add the herbs and garlic. Mix again until all greens and cloves are well into the cheese.

Place a layer of aluminum foil on a baking sheet and apply butter to the top of the aluminum foil. This thin layer of butter will aid in the cooking and taste of the chicken. Next, place the chicken strips on the aluminum foil, none overlapping, until the cookie tray is completely covered. Depending upon the size of the chicken breast, this may only take two plus.

The cheese mixture is then sprinkled upon the top of the chicken until the majority is covered. This cheese will melt, so it doesn't have to be absolutely perfect. Set oven at 275 degree Fahrenheit.

The baking process must be done correctly to achieve the full flavor and texture of this recipe. Many chicken recipes, including General Tsao Chicken, have a variety of temperatures used to bake and achieve specific consistency. Due to the fact that many recipes can be destroyed by the differences between electric and gas ovens, the bullet will aid you in your quest for this delicious chicken recipe.

• 275 Degrees Until Butter Simmers and Chicken is White.
• 300 Degrees for 2 Minutes Afterword.
• 375 Until Cheese Starts to Melt.
• 400 Until Browning Occurs.
• Once Browning has Begun, Remove.

The chicken must be allowed to cool for a few minutes after cooking to absorb some of the fantastic and juicy grease. After the chicken has cooled, cut into large squares and spatula onto desired medium.

Mediums

The sang-which: Bread and chicken. The juicy and tender chicken need not be complimented with mayonnaise, but that is your choice. You will thank me.

The Dinner: Chicken over pasta. Preferably, angel hair and tomato basil red sauce. The tomato basil compliments the chicken.

Wine? Stop whining. Use a pinot or very dry and light white.

I hope you enjoy this recipe, it will astound you. This recipe has been eaten by hundreds and sold in my Fort Lauderdale Grill for $9.00 in sandwich form and $16.00 over pasta. Bon Appetit!