While on a trip to Colombia, Missouri (http://recipedoodle.com/2015/05/19/travel-tuesday-columbia-missouri-2/) I tried provel cheese for the very first time. Then, while shopping at the local supermarket, which is something we like to do when in a different town, I saw the provel in packets and was excited to bring some home.
This white processed cheese, was invented 50 years ago, and although popular in the St Louis area, particularly on pizza, it is rarely used other places, which made the cooking experience even more adventurous and fun.
3/4 cup butter, divided
2 tablespoons flour
2 skinless, boneless chicken breasts
1 cup bread crumbs
1 1/2 cups chicken stock
3/4 cup sliced fresh mushrooms
2 tablespoons chopped proscuitto
juice of half a lemon
1/4 cup white wine
8 ounces shredded provel cheese
Melt 1/4 cup butter in a sauce pan, set aside. Cut remaining 1/2 cup butter in half. Put butter and flour in mixing bowl. Mash with fork to make a creamy mixture. Set aside. Cut each chicken breast in half, to make 4 pieces of chicken. Dredge each piece in bread crumbs and drizzle with reserved melted butter.
Broil chicken about 5 to 10 minutes each side, or until fully cooked. Set aside. Bring chicken stock to a boil in large ovenproof skillet. Add reserved butter flour mixture to stock. Bring to a boil, stirring until mixture is thickened. Reduce heat to a simmer. Add mushrooms, proscuitto, lemon juice and wine. Let simmer about 5 minutes. Place chicken pieces in sauce, top with equal amounts of cheese. Place in 350F oven just until cheese melts, about 3 to 4 minutes. Transfer chicken to plates, spoon mushrooms and proscuitto over chicken, pour sauce over top.
Recipe adapted from Cooks.com