Cheesy Chicken and Mushrooms

Consider the humble chicken.  It is such a versatile remarkable bird.  We eat its eggs as well as its meat.  The eggs are fried, made into soufflés, baked into cakes, whipped into egg-nog etc.  The meat is versatile and adaptable depending on the flavorings and spices used.  We eat it in stir-fry, tacos, fajitas, southern-fried, roasted whole, in salads, on sandwiches etc.  Chickens are a subspecies of the Red Jungle Fowl originating in the Indian Sub-Continent.  Humans first domesticated the chicken around 1,600 BC for cockfighting but that quickly evolved poultry production.  Did you know that there are more chickens in the world than any other species of bird (around 24 billion in 2003)?  It is eaten in cuisines from every region of the world.  In ancient egypt is was known as "the bird that gives birth every day".  The chicken is also a relatively efficient protein converter.  It takes 21.9 lbs of plant protein to make 1 lb of beef protein, but it takes only 5.3 lbs of plant protein to make 1 lb of chicken protein (only 4.3 for egg protein).

Last night I went to the fridge to consider what to make for dinner.  I had found a sale this week on chicken breast which needed to be used.  Also, my sister was in town visiting and gave me some left-over mushrooms when she left.  Finally, I noticed the extra-sharp White Irish Cheddar I had gotten on sale for $2.69 / lb. (same delicious cheese I used in my Jalapeño Popper Bread).  They all seemed to me like complimentary ingredients so I decided to experiment with delicious results.

Here is how to make delicious oven-roasted Cheesy Chicken and Mushrooms:   

• 1/2 large Chicken Breast (about 1.25 lbs) - beaten flat and cut into servings
• 8 ounces Mushrooms - whole
• 1 cup Kefir or Buttermilk
• 2 cups grated Sharp Cheddar Cheese
• Salt, Garlic Powder, Pepper to taste
• 2 Tbsp Corn Starch

Roast in oven at 400 degrees Fahrenheit for 40 minutes.  It will still be a bit soupy so transfer the roasted chicken and mushrooms to a serving dish and pour the liquid into a pan.  Add the cornstarch and, using a hand-blender, puree it until there are no lumps.  Cook on the stove top until the sauce is thick like gravy.  Pour some of the sauce over the chicken and mushrooms and garnish with a sprig of parsley or cilantro.  Serve immediately with cooked vegetables, salad and bread.  Enjoy!