Rondele makes several flavors of spreadable gourmet cheese, including Herb and Garlic, Artichoke and Garlic, Garden Vegetable, Chipotle and Tomato and Roasted Tomato and Basil. I used Herb and Garlic because I thought JC would like it the best, but this is so basic that the cheese really controls the flavor of the dish, so use whatever you like. You can make this regularly, with different flavors of cheese, and it will be a completely different dish each time.
To make 4 servings:
- 8 chicken tenders
- 1/2 cup flour
- Freshly ground pepper
- Sea salt
- 2 tablespoons butter
- 2 cups reduced-sodium chicken broth
- 3/4 cup any flavor Rondele Gourmet Spreadable Cheese
- 6 green onions, sliced, dark green parts reserved
- Rice, noodles, mashed potatoes, gnocchi or steamed greens, to serve
Lay a large sheet of waxed paper on the counter. Lay the chicken tenders on it and sprinkle them generously with pepper and just a touch of salt. Sprinkle with the flour and coat well on both sides.
Melt the butter over medium high heat in a large skillet. Brown chicken on both sides, working in batches if needed to avoid crowding it in the skillet. Add the white and light green parts of the sliced green onions to the skillet, and pour in the chicken broth. Bring to a boil, reduce heat and let simmer for 15 minutes. Keep an eye on the level of broth, because the flour on the chicken will make it thicken. Add more if it seems to be cooking down too quickly.
Carefully remove the chicken pieces from the thickened broth and set aside. Stir the Rondele cheese into the broth, letting it melt and blend well. Stir in the reserved dark green parts of the green onions, and add the chicken back into the skillet. Let simmer for a minute and serve immediately.