Ingredients
- 4 skinned chicken
- 1 c milk
- 1 c cheese (shredded)
- 2 tb oleo
- 4 ts flour
- 1 t paprika
- 1/2 ts dijon mustard
- 1 t dill weed
- 1/2 ts seasoned salt
- 5/8 ts pepper
- 1/4 ts salt
To poach chicken---Place 4 chicken breasts( if you leave the skin on) skin side up, in 12x8" microwave-safe baking dish, placing thickest portions toward outside edge of dish. Lightly sprinkle each with seasoned salt, paprika & pepper. Cover & microwave on HIGH for 12-14 min or until chicken is fork tender & juices run clear, turning halfway thru cooking. DILL SAUCE---Place oleo in 4-cup microwave-safe measuring cup. Microwave on HIGH for 30-40 seconds, or until melted. Stir in flour, salt, pepper & mustard until smooth. Using wire whisk, gradually blend in milk. Microwave on HIGH for 3-5 min or until mixture thickens & boils, stirring twice during cooking. Stir in cheese & dill, until cheese melts. Spoon over warm chicken. *AMERICAN or CHEDDAR CHEESE.
