RECIPE WITH PEPPER JACK CHEESE RECIPES

Steps:

• Thaw and clean chicken, tenderize with a mallet or something.
• preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
• sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
• prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
• after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
• place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
• broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
• remove and enjoy.

Steps:

• In a water-bath setup or a double boiler, gently and slowly heat milk to 88°F.
• Add starter by sprinkling it over the milk and allowing it to rehydrate for 1 full minute. After 1 minute, stir in starter using your cheese spoon in slow, steady up-and-down motions.
• Cover milk and allow to ripen at 90°F for 30 minutes, undisturbed.
• Add diced peppers and stir well.
• Immediately add diluted rennet to the milk by pouring it through the cheese spoon and into the milk. Stir the milk in steady up-and-down motions for 1 full minute.
• Cover milk and maintain at 90°F for 30 minutes or until the curds give a clean break.
• Use a curd knife to cut the curd into 1/4-inch cubes; let them rest, undisturbed, for approximately 40 minutes.
• Gradually heat the curds to 100°F, only increasing the temperature by 2 degrees every 5 minutes. Stir lightly but consistently during this time to keep the curds from matting. Maintain the curd temperature at 100°F for 30 minutes, continuing to stir gently.
• Let the curds set for 5 minutes out of the heat, covered and undisturbed.
• Carefully begin to pour off the whey to the level of the curds. Let the curds sit in just enough whey to cover for another 30 minutes, stirring ever 5 minutes during this time, maintaining the temperature at 100°F throughout.
• Line a clean colander with damp cheesecloth and suspend it over a sink or large bowl. Ladle warm curds into the colander. Add salt and mix in lightly by hand.