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Chicken In a Biscuit


									Chicken ‘n’ A Biscuit

Servings: 4 (2 each)

A group of kids will love digging into these broiled cheese open-faced sandwiches. You can also make this
recipe for 1 or 2 and not heat the house with the oven. Just cook in a skillet coated with
DuPont™ Teflon® non-stick until cheese is melted.

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
2 cups milk
1 egg, beaten
2 tablespoons heavy cream
8 slices whole-wheat bread toasted;
crusts removed
2/3 cup shredded American Cheese, plus
more for topping
1 pound (1/3-inch thick slices) deli
8 strips cooked bacon, optional


In a medium saucepan coated with DuPont™ Teflon® non-stick, melt the butter over medium heat and
add the flour, stirring with a wooden spoon until the flour is absorbed. Slowly, pour in the milk and stir to
incorporate. Stir in the cheese and the egg (to thicken). Add the cream; set aside.

Preheat the broiler. Place the toasted bread slices onto a large baking sheet, coated with
DuPont™ Teflon® non-stick. Evenly divide the chicken among the bread slices. Pour the cheese sauce over
the chicken and top with a sprinkling of more cheese. Place under the broiler about 6 minutes or until the
sauce is thickened and bubbly. If desired, add a slice of bacon, and then serve.

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