Boneless chicken is dredged in eggs and Italian bread crumbs, fried, then covered with white wine and Muenster cheese for a delicious casserole.

peggy
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes. Meanwhile, melt the butter in a large skillet and add the mushrooms. Cook and stir the sliced mushrooms until softened.

  • Remove the chicken from the egg mixture. Roll the chicken pieces in bread crumbs and set aside. Heat a small amount of oil in a large skillet over medium-high. Place the chicken pieces in the pan and brown on all sides. Brown the pieces in batches if necessary.

  • Place the browned chicken pieces in a 9x13 inch glass baking dish. Cover the chicken with the sauteed mushrooms. Pour the wine into the baking dish, then cover the mixture with the sliced cheese.

  • Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

Nutrition Facts

668 calories; 34.6 g total fat; 370 mg cholesterol; 842 mg sodium. 17.8 g carbohydrates; 64.6 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2012
I submitted this recipe and made it the other night with a little less wine and I think it was better - just thought I'd pass that on:) Read More
(20)

Most helpful critical review

Rating: 3 stars
01/15/2009
This recipe has potential. I just thought the wine was a bit overpowering. Maybe a few adjustments would make this better. Read More
(2)
50 Ratings
  • 5 star values: 30
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2012
I submitted this recipe and made it the other night with a little less wine and I think it was better - just thought I'd pass that on:) Read More
(20)
Rating: 5 stars
04/18/2012
I submitted this recipe and made it the other night with a little less wine and I think it was better - just thought I'd pass that on:) Read More
(20)
Rating: 5 stars
01/30/2007
Very easy - and very moist! Read More
(13)
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Rating: 5 stars
02/05/2007
Yummy! I didn't have Muenster cheese so I used Monterey Jack and it was still very good! Read More
(11)
Rating: 5 stars
03/22/2008
I didnt have any white wine so I substituted 1/2 can cream of chicken soup stirred together with 1/2 can of chicken broth and poured that over everything. My family rated this recipe a 10!! I served it with herb stuffing and corn. Really good flavor and so moist. I will definitely make this again!! Read More
(9)
Rating: 4 stars
12/13/2010
Good and once the chicken is cut-up (something I despise doing) it was easy going from there. I think the muenster is part of what makes this recipe different from others and that it's worth getting that specific cheese. Read More
(9)
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Rating: 5 stars
01/10/2008
This one is a keeper it turned out great. I reduced the recipe for 2 and added a few black olives. Wonderful dish that I'll serve again and again. Read More
(8)
Rating: 5 stars
11/18/2008
Perfect. I made a slight mistake in a hurry and left the chicken breasts whole. It turned out perfect and my family loved. Read More
(7)
Rating: 5 stars
01/28/2009
this is so good don't be tempted to add anything to it!! i wasn't sure how it would be with so few ingredients in the sauce but it's perfect just the way it is. i have made it a few times now and have used muenster mozzarella and provolone and each was fantastic. Read More
(6)
Rating: 5 stars
03/24/2009
Excellent recipe. Tastes like you cooked for hours. A treat on a weeknight! Made the recipe as stated and comes out delicious every time. I've made in three times in the last month! Eveyone loves it! Read More
(6)
Rating: 3 stars
01/15/2009
This recipe has potential. I just thought the wine was a bit overpowering. Maybe a few adjustments would make this better. Read More
(2)