Seasonal Recipes

Chicken Havarti Recipe

Yummy Chicken Havarti Recipe

Chicken Havarti Recipe


  • 1/2 lb (250 g) baby potatoes, quartered
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 8 boneless, skinless chicken thighs, cut into large chunks
  • Salt and freshly ground pepper, to taste
  • 1 onion, chopped
  • 3 cups (750 mL) shiitake    or
  • favourite mushrooms, sliced
  • 4 tsp (20 mL) chopped fresh rosemary leaves
  • 3 cups (750 mL) baby arugula leaves, lightly packed
  • 1/4 cup (60 mL) white wine    or
  • sodium-reduced chicken broth
  • 1 cup (250 mL) fresh whole wheat breadcrumbs
  • 1 cup (250 mL) cubed Canadian Havarti
  • 1 tbsp (15 mL) Dijon mustard



Cook potatoes in boiling, salted water on the stove for 5 to 6 minutes or until fork tender. Drain well; pat dry with paper towel.
Meanwhile, preheat the broiler to high. Heat oil and half of the butter in a large, ovenproof, non-stick skillet set over medium-high heat. Add chicken and season with salt and pepper to taste. Stir-fry for 8 minutes or until browned. Transfer to a bowl; set aside.
Add remaining butter, onion, mushrooms and rosemary to skillet. Stir-fry for 6 minutes or until browned.
Stir in cooked potatoes, chicken with any accumulated juices, arugula and broth. Cook, stirring, for 1 minute or until liquid has evaporated. Spread the mixture out evenly in the skillet; remove from heat.
Meanwhile, toss the breadcrumbs with cheese and mustard. Sprinkle crumb mixture evenly over the skillet mixture. Broil on the middle rack for 5 minutes or until golden.

Chicken Havarti Recipe 1

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