Once again, I have so many projects on my plate that some days I don’t even know which way I am going. With a Monday through Friday food blog that I write, 2 companies that I run, plus a full-time, regular job, finding time to spend with my wife can be a little daunting at times. They are all passions of mine, so that makes it a little easier. I have one really exciting project coming up that I will need help from other food bloggers on, so stay tuned for future information on that. Can’t tell you what it is yet, but wait until you see what we have in store!

Havarti cheese is very quickly becoming my and my wife’s favorite cheese. I had it for the first time not long ago at her parents’ house in a cheese tray we had picked up for their party. The soft texture and rich, mellow flavor gives it a nice buttery taste. Havarti will deepen any dish. I put it to the test last night. My most famous recipe is my award-winning smothered pork chops. These babies are slow cook and topped with mounds of bacon, mushrooms, sauteed onions, and melted provolone cheese. After last night’s dish, they may get a revamp to Havarti cheese.  Last night, instead of pork chops, I broke out some nice chicken breasts, trying to a stay little healthy. My wife cleaned her plate so well I thought she was going to lick the plate clean… Here we go!

Smothered Chicken 2

Serves 2

Ingredients

2 Boneless, Skinless Chicken Breasts

2 Large Button Mushrooms, sliced

1/2 White onion sliced and Seperated

1 Tablespoon Chili Powder

1 Teaspoon each of Garlic Powder and Onion Powder,

Salt & Pepper

1 Tablespoon Olive Oil

2 Slices Havarti Cheese

1 Jalapeno (optional), sliced and seeds removed

Directions

1. Preheat oven to 450 degrees.
2. Add oil to skillet an turn to medium-high heat.
3. Mix all spices in a bowl and coat both sides of the chicken breasts. (I typically do 1 side then place it in the pan spice side down then coat the other side.)
4. Cook for 3 minutes on each side and place in oven and cook for 5 minutes.
5. Remove from oven, and add onions and mushrooms to pan to pick up the drippings, and cook for an additional 2 minutes. (You want the onions to hold their crispiness.)
6. Top chicken with mushroms, onions, Havarti Cheese, and jalapeno slices and place back in the oven for 30 seconds r until cheese is melted.
7. Serve over a bed of rice.
8. Enjoy!