cheese-crusted chicken with cream

Directions

1. 1

   Cheese-Crusted Chicken with Cream Yield: 4 servings 4 pound broiler-fryer chicken 1 tablespoon butter, melted 5 ounces gruyere cheese, shred

2. 2

   reserve for other uses

3. 3

   Pull off and discard lumps of fat

4. 4

   Rinse chicken inside and out, then pat dry

5. 5

   Brush skin with butter

6. 6

   Place chicken, breast up, on a rack in a 12 x 15-inch roasting pan

7. 7

   Roast, uncovered, in a 375 degree F oven until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 degre

8. 8

   Using poultry shears or a knife, cut chicken into quarters