Country Captain Jarlsberg Recipe
Ingredients
3 1/2 pounds chicken pieces
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon black pepper
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
2 tablespoons oil
1 large tomato, chopped
1 medium clove garlic, minced
1 teaspoon curry powder
1/4 teaspoon ground cumin
1 1/2 cups chicken broth, divided
1 tablespoon cornstarch
1/4 cup toasted slivered almonds
1/4 cup currants
1 1/2 cups shredded JARLSBERG Cheese
Directions
Arrange chicken in shallow baking dish.
Dot with butter.
Season with salt and black pepper.
Bake at 350°F 45 minutes or until tender.
Meanwhile, in large saucepan, saute bell peppers in oil until just tender.
Add tomato, garlic, curry, cumin and 1 1/4 cups chicken broth.
Simmer 10 minutes, stirring occasionally.
Blend cornstarch and remaining 1/4 cup chicken broth.
Gradually stir into sauce and cook, stirring, until mixture is thickened and smooth.
Add almonds and currants.
Pour over chicken.
Top with cheese.
Bake an additional 10 minutes.
Dot with butter.
Season with salt and black pepper.
Bake at 350°F 45 minutes or until tender.
Meanwhile, in large saucepan, saute bell peppers in oil until just tender.
Add tomato, garlic, curry, cumin and 1 1/4 cups chicken broth.
Simmer 10 minutes, stirring occasionally.
Blend cornstarch and remaining 1/4 cup chicken broth.
Gradually stir into sauce and cook, stirring, until mixture is thickened and smooth.
Add almonds and currants.
Pour over chicken.
Top with cheese.
Bake an additional 10 minutes.
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