Chicken Raclette with Fresh Green Asparagus...

Yes, chicken raclette's most important ingredient is cheese. Raclette is a kind of Swiss cheese that is most commonly used for melting. So, if you know the smell and taste of Swiss cheese, then you have an idea of Raclette. Can we then imagine this kind of cheese originated in Switzerland? Yes.

According to historic record kept in known monasteries at Obwalden and Nidwalden, we learn that William Tell had tasted Raclette as early as 1291. In those days, Raclette cheese was melted on an open fire and the soft melted mass gradually dropped off onto a plate.

For this dish you will need: chicken 'boneless/skinless' breasts (per person), onion, butter, pasta (using mushroom infused short linguine), raclette cheese, mushrooms, heavy cream and asparagus spears.

To begin, simply saute onion in olive oil, push aside and lay in the breasts adding a dollop of butter and extra drizzle of olive oil. Add the mushrooms after each side of the breast meat has browned. Sprinkle in dried herbs and cover and let cook for about 10 min on med. heat.

Next, add about 1/3 cup of raclette and 1/4 cup of heavy cream. Let this mixture simmer for 20-25 min on low heat while you prepare the pasta (boil in salted water until tender) and asparagus which is best sear and or blackened in olive oil and butter. 

~ Tutti a Tavola!




*Source for cheese history ~
http://www.cheesesfromswitzerland.com/cheese-assortment/raclette-suisse.html