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Directions:
Marinate the Chicken:
Slice the chicken breasts in half horizontally.
Place the chicken pieces in a zip-top bag with the marinade.
Refrigerate for at least 2 hours, preferably overnight for best results.
Prepare the Cheese Mixture and Sauce:
In a bowl, toss together Gruyere, white Cheddar, Parmesan, and Fontina cheeses.
To make the cheese sauce, gently heat the heavy cream in a small skillet over medium-low heat.
Add 1/2 cup of the cheese blend to the cream, stirring until the sauce is smooth and well combined.
Cook the Chicken:
In a large skillet, heat the vegetable oil over medium heat.
Remove the marinated chicken from the bag, allowing any excess marinade to drip off.
Cook the chicken breasts for about 6-7 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until fully cooked and golden.
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