Ingredients :
- 3 - Lbs boneless skinless chicken tenders
- 3 - Cups divided of mild cheddar cheese grated
- 1 - Cup whole milk
- 1/2 - Cup parmesan cheese grated
- 4 - Tbsp unsalted butter
- 2 - Tbsp all purpose flour
- 1/2 - Garlic powder
- 4 - Tbsp Horseradish Mustard
- to taste - Garlic Salt and fresh ground pepper
Method :
- Preheat oven to 375 deg
- Season chicken breast generously with salt and pepper and place in a 9 X 13 baking dish
- Cover with aluminum foil and place into the oven for 30 minutes.
- In a large sauce pan melt butter over medium heat and whisk in flour. Cook Roux for 2 min stirring constantly or until smooth, paste like and golden in color
- Remove sauce pan from heat and gradually whisk in whole milk until smooth. Return to heat and bring to a boil
- Reduce heat to low and let sauce simmer for 5 - 7 minutes or until thickened
- Stir in cheeses, mustard and garlic powder, season with salt and pepper.
- Remove chicken from oven and drain most of the water then pour sauce evenly over chicken. Spread 1 cup of mild cheddar cheese over sauce.
- Return to oven and bake for another 30 minutes or until chicken is done.
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