Yellow Jack Chicken

Ingredients:
6 skinless/boneless chicken breast fillets
250ml (8.4 oz.) of good quality chicken stock
160ml (5.4 oz.) double (heavy) cream
a 150g ball (just over 5 oz.) of real mozzarella
100g (3.5 oz.) grated cheddar & mozzarella mix
1 small jar of pimentos (in the States) or 1 to 2 whole ones chopped (Ireland)
4 Tbsp. French's yellow mustard
5 Tbsp. water
1 Tbsp. dried mixed herbs
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. granulated garlic
1/4 tsp. onion granules or onion salt 
dash of cracked black pepper
A large casserole dish

I threw this together one night about a decade ago after being inspired by someone describing a lovely dish they'd had that involved stock & cream with chicken.  I just sort of went with things I had in the press & ended up with something unique & different that I thought would taste nice.  It's never failed to impress at dinner parties & people have even been known to fight over who gets to mop up the last bit of sauce with their bread!  Even when the chicken is all gone after the leftovers, I often like to have some of the cheesy mustardy pimento-filled sauce over a piece of toast for lunch.  One thing I will say is that if you're scared of dairy or calories, look away now - this dish is not for you!  It's a little like a cooked version of pimento cheese (Americans will know what this is!) & chicken together.  Its name originated from the yellow mustard I use in it & the fact that I originally used Monterrey Jack cheese.  There was a supermarket near us that sold imported Monterrey Jack for a couple of years, but it stopped being available here years ago.  I replaced the Monterrey Jack with a combination of real milky mozzarella & grated cheddar & mozzarella mix.  It makes for lovely gooey cheesy bits in the sauce.  If you're in the States, feel free to use the original Monterrey Jack though - it's gorgeous both ways!

Method:
Place your 6 breast fillets in a large casserole dish.  Make a glaze using the yellow mustard, water, Worcestershire sauce, dried mixed herbs, paprika, pepper & granulated garlic.  I like to mix this in a glass measuring jug & then use the same jug, with the residue of the glaze still in it, to make the stock.  That way you use every bit of flavour.  When you've mixed the glaze, pour it over the chicken breasts so that they are nicely covered.  Top them with chopped up pieces of the milky mozzarella & a whole small jar of chopped pimentos (for people in the States).  For people here in Ireland, pimentos are usually called 'Papryka' in Polish shops or in the Polish aisle of your supermarket.  They're the pickled sweet red peppers that are usually sold whole or halved in a large jar .  I chop up the equivalent of 2 whole ones if they're smaller or 1 whole one if they're large.  After the pimentos go on, top with the grated cheese combo.  Then, mix up your favourite chicken stock (I use a Knorr concentrated gel stockpot - it makes 500 ml & you'll need about 250ml of it for this dish).  Pour the stock around the chicken breasts.  Next, pour the double cream into the stock - the liquid should sit pretty high up - half covering the chicken & cheese,etc.  Put uncovered into the oven at 190 Celsius (375 F) for about 45 minutes until cooked through & the cheese on top is brown & bubbly.  
This will feed 6 people or 3 people for 2 nights.  I usually serve it with steamed baby new potatoes with parsley & butter or sometimes with rice.  It's nice to serve some steamed green veg & some bread with it too (for sauce-mopping of course!).

This is a mini cutting board & I chopped up 4 halves of smaller pimento peppers.

how it should look once the glaze is poured over...

Right before the oven...

The finished dish

The sauce can look a little 'curdly.'  Don't be put off - this is just the separation of the mozzarella from the mustard, stock & cream, etc.   It tastes so yummy!