Parmesan is a common ingredient in many dishes, including Alfredo garlic and chicken alfredo. It can also go on its own as a topping!
Parmees are a type of cheese that are often confused with parmesan. They are sometimes called grated or chip and Pepe cheese due to its resemblance to both types. Grated cheese can have an odd texture even when melted, which is why it is sometimes difficult to tell what flavor it has.
Parmees are brighter in color and have a sharper texture than typical grated cheeses. They are often referred to as cheddar cheese due to their appearance. They can sometimes have an odd aftertaste that is comparable to bacon bits, which is why it is important to describe them by name instead of an aftertaste.
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Gruyere
This creamy cheese goes great with chicken. It gives the chicken a little flavor and some rich, cheesy flavor.
Gruyere is a French-style cheese. It is dry and crumbly, like someonewho likes a steak but not necessarily melted.
Because it is dry, it does not melt easily. Therefore, when served with chicken, the quickest way to enjoy it is to shred the chicken and then put in some coconut oil and roast at 400°F for 15 minutes before serving.
The buttery crumb of Gruyere helps add some flavor to the chicken as it roasts.
Fontina
What if you wanted to upgrade your chicken parmigiana but did not have any fontina or parmesan? You could make your own! Fontina is a hard Italian cheese. It typically requires to be aged for at least a year before it is used in food.
When making your own fontina, you can use either fresh or dried pasta. The best way to use dried pasta is to cut it into small lengths and cook it slightly soft. This is how pasta is served in restaurants, as it takes more time to prepare.
The same goes for the white part of the Parmesan cheese. It must be diced, because it is a delicate flavor that needs to be protected.
Mozzarella
What if you wanted to experiment a little? What if you wanted to try some other ingredients?
For example, you could try some Daiya or Old El Paso “goat cheese”. You could add some vegetable or peanut butter to change up the texture. Or try one of our heliomaxes, Veggiepatz, or Zucchini-Stuffed Chickenettes.
With the heliomaxes, you can have different types of chicken breasts stuffed with vegetables and/or cheese. The jack-pot! You can even use them on pizza, as the toppings vary.
You can also try our Mozzarellachedelic Chickenettes! These are stuffed chicken breasts that are topped with mozzarella and basil.
Pepper Jack
This chip is a definite rarity. You will not find it in most restaurants or fast-food chains. Instead, you must make them yourself!
What you make yourself is a question that many ask for. Because this chip is so rare, it is expensive to make. Luckily, they are easy to make!
Pepper jack cheese is a hard cheese that is often mixed with other ingredients such as lettuce and sugar instead of plain cream. This variation adds jalapeño peppers for some heat!
Really? How?
My answer is yes and yes! If you are too fancy-for-your-self-to-buff pepper jack cheese, you can buy soft pepper jack style cheese in grocery stores that does not require to use an electric Cheese slicer to cut it into shreds.
Cheddar
Another one of our favorite cheeses is cheddary. This rich and cheesy base recipe makes a great base for any chicken dish.
Cheddary is a white cheese made from cows that have a rich milkfat content. When they are young, their fat content is lower so it is packaged in dry form, which is what we need as the base for this recipe.
Dry cheddary contains lactoferrin, a chemical that can cause laces in dairy products such as milk and butter. When melted and mixed with butter or another food source of fat, it creates something called an emulsifier, which helps create the thin consistency of the butter needed for this dish.
The process of adding fat to cheddary and giving it an emulsifier can be tricky so we suggest doing it just before baking to ensure it does not get dry or misshapen.
Gouda
What if you wanted to experiment a little? Could you try some new cheese or dairy product?
You could try the Cambodian chicken breast coated in a cashew coconut cream sauce. It looks like creamy cashew sauce, but it is also topped with fresh spinach and cayenne pepper to give it some spice.
This has some nice flavor that goes along with the cayenne pepper, making it an enjoyable main course chicken dish. Or you could try the Gruyère cheese covered in roasted garlic butter and parmesan cheese. Both of these ingredients add flavor to the cheese, making this a better choice for topping the chicken.
Another hot sauce-covered chicken Breast is the Thai grilled Chicken breasts coated in spicy sweet chili hot sauce.
Emmental
This cheese is really, really, really good with chicken. It gives the chicken a nice and creamy base to sit on top of, which is great!
Heureka! Heureka! You said chicken!
Well, if you don’t eat chicken, you can use the emmental instead. It is not recommended due to the risk of food-borne illnesses. However, if you are hungry enough, this cheese might be worth it.
Heureka! Heureka! You said chicken! Well, if you don’t eat chicken, you can use the emmental instead. It is not recommended due to the risk of food-borne illnesses. However, if you are hungry enough, this cheesy Chicken breast might be worth it.
Parmesan
What if you wanted to change up your chicken parmise but did not have any cheese on hand? Then, the chicken parmesaniffe party-possible!
A little bit of Parmesan adds flavor to the chicken and makes it a little bit creamy. The addition of an herb gives the chicken flavor and makes it a little bit cheesy.
This is a great party-possible because there are so many options for how you make it. You can add some other vegetables like peppers, carrots, or broccoli. You can also change up the sauce used to coat the chicken. Some people use ketchup,etchup, or even special sauces that look very fancy.