Hot Brown Cayenne Chicken | Perdue Foodservice Products Find Products By Protein Chicken Turkey Pork Beef By Attribute No Antibiotics Ever/Antibiotic Free 100% Vegetarian Fed with No Animal By-Products Organic/Non GMO/Free Range Halal Certified Gluten Free More Search Filters Brands PERDUE® HARVESTLAND® Organic PERDUE® HARVESTLAND® PERDUE® NAE PERDUE® KINGS DELIGHT® CLUX DELUX® The Perdue Difference The Perdue Difference Tiers of Value Organic No Antibiotics Ever 100% Vegetarian Diet Animal Care Clean Label Never Imported Menu Ideas Resources Trends & Insights Broker Locator FAQs Press Releases Poultry Welfare Perdue Farms All Resources Segments Healthcare College & University K-12 Schools Independent Restuarants Military C-Store All Segments Offers Offers Merchandising Materials Hot Brown Cayenne Chicken Servings: 4 Cook Time: 20 minutes A huge popular southern dish. Decadent! Print Email Contact Us Ingredients 1 pkg. HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts, Thin–Sliced (16 oz) 1 tbsp. olive oil Salt & Pepper to taste 3 tbsp. unsalted butter 3 tbsp. All-purpose flour 1 1/2 c. whole milk 1/4 tsp. Ground red pepper — (or to taste) 1/2 c. Parmesan cheese — grated, divided 2 tbsp. Romano cheese — grated (and 2 tablespoons) 4 oz. Challah egg bread, Potato bread or other firm white bread — lightly toasted 8 oz. Bacon — cooked crisp 2 large tomato — cut into 8 slices Instructions Preheat oven 400°F. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken; cook 2-3 minutes per side until browned. Remove chicken from pan and keep warm. Melt butter in a medium saucepan over medium heat; add the flour and cook, stirring constantly about 2 minutes. Gradually whisk in the milk and continue to whisk until thick, about 3 minutes. Put heat on low; add salt and pepper, cayenne pepper, 1/2 cup Parmesan cheese and Romano cheese. Cook, stirring until cheese melts. Remove from heat. Place the bread in a baking dish; top with chicken. Spoon sauce over chicken and sprinkle with 2 tablespoons Parmesan cheese. Bake 5-8 minutes or until cheese melts. Remove from oven; cross 2 pieces of bacon on top of each sandwich and serve with tomato slices.