CHICKEN-BACON-WHITE CHEDDAR FRENCH TOAST

French Toast for dinner? Oh my goodness, absolutely, positively yes! This is a dish for which I would willingly derail a diet.  A moist, lightly golden piece of sourdough french toast topped with chicken, topped with white cheddar sauce, topped with tomato, topped with bacon. First-bite thumbs up all around!

Chicken Bacon White Cheddar French ToastChicken Bacon White Cheddar French Toast (2)

WHITE CHEDDAR SAUCE:

1 cup milk

2 tbsp butter

1 tbsp + 1 tsp all-purpose flour

4 oz grated sharp white cheddar cheese

2 tbsp grated Parmesan cheese

FRENCH TOAST

2 eggs

1/2 cup milk

2 tbsp butter

1 tbsp olive oil

4 slices good quality sourdough bread (I bought mine at Panera Bread)

1 large ripe tomato, sliced into 4 thick pieces

1-1/2 cups shredded deli chicken

2 oz sharp white cheddar cheese

1/4 cup grated Parmesan cheese

4 slices crisply fried bacon, cut in half

1 tbsp minced parsley

1) To medium-sized pot over medium heat, add milk and butter and, stirring often, cook 3 minutes; sprinkle flour over top and, whisking continuously, cook 2 minutes; whisk in white cheddar and Parmesan cheeses; lower heat to lowest setting to keep warm (stir occasionally)

2) Place oven rack in middle and preheat broiler

3) In shallow bowl, beat eggs and milk; set aside

4) To large skillet over medium-high heat, add butter and olive oil; dip bread slices in egg-milk mixture front and back, coating well; place bread slices in skillet and cook 2-3 minutes each side until just done and lightly golden; transfer french toast slices to broiler-safe baking sheet, placing 1″-2″ inches apart

5) To same skillet over medium-high heat, add tomato slices and cook 30 seconds each side; remove from heat and set aside

6) Top french toast slices with chicken, followed by cheese sauce and grated white cheddar and Parmesan cheeses; place under broiler 2-3 minutes (keep an eye on them!); when cheese melts and sauce is bubbly, remove from oven, top each french toast slice with tomato and bacon, sprinkle with parsley, and serve

Servings: 4

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SHRIMP-BACON-WHITE CHEDDAR GRITS

Grits are pretty tasty, but they’re tastier with the addition of white cheddar cheese and half-and-half. If you take it a step further and scatter shrimp, bacon, and green onions on top, we are talking delicious–not to mention easy. Yes, indeed, we have thumbs up again!

Shrimp-Bacon-White Cheddar Grits

3 cups chicken broth

1 cup yellow corn grits

1 cup grated white cheddar cheese

1/4 cup half-and-half

6 oz bacon, diced small (I used center cut bacon)

12 oz large shrimp, peeled, tailless, and deveined

2 green onions, sliced thin

1) In medium-sized saucepan over medium-high heat, bring chicken broth to a boil; reduce heat to medium and stir in grits; cook 7-8 minutes, stirring often, until grits are just cooked through (you may need to use a lid to keep stovetop free of spatters); stir in cheese and half-and-half and reduce heat to low

2) To large skillet over medium-high heat, add bacon and cook, stirring often, 5-6 minutes until crispy; reduce heat to medium and transfer bacon to paper-towel-lined plate to drain; add shrimp to bacon drippings in skillet and cook 2-3 minutes until pink and cooked through; remove from heat

3) Divide grits between 4 plates; scatter shrimp, bacon, and green onions over grits and serve

Servings: 4