Morbier Cheese - Chicken Breast with Creamed Spinach and Mushrooms

Morbier is a French creation of yumminess.  A cow's milk cheese made with the morning milk and evening milk of the cow.  Why, I don't have an answer to that.  The layers are separated with a colored vegetable matter in which in the older days believe was actual ash.  Either way this is what you need to know about this awesome cheese.

I am guessing a table cheese in France and have seen is used in a potato gratin in mix with another amazing cheese called Reblochon in some area's of the country.  HOWEVER American's let me say this cheese is amazing for the Western kitchen.  

For those of you running out to buy Gruyere cheese for that latest recipe from Ina and realize it is very expensive for that little block.  Substitute Morbier for a cost effective option.  

Morbier added to any Western style cheese laden dish just takes it a notch up.  Potato au Gratin.   Mac and Cheese, Quesadilla's and near and dear to my heart ... Creamed Spinach!!  Take a try on it's own or mixed into your fave cheesed up recipe.  

Or try out my fall easy recipe.  Season and bake two large chicken breasts until almost done.  Remove from oven.  

Creamed spinach is two boxes frozen chopped spinach thawed and drained of most moisture.  Saute onion and garlic until translucent and add one cup of heavy cream.  Then add your cubed Morbier about a cup's worth or more as think I added two just because it's so delicious.  

Saute some mushrooms and crumbled bacon is a plus.  

Top chicken breasts with the creamed spinach, bacon and mushrooms and put back in the oven to finish cooking until 165 degrees of the chicken.  

Super comforting fall dinner!!! Enjoy!!