Rating: 4.5 stars 4.5
53 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
35 mins
cook:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 64.6g; carbohydrates 17.8g; fat 34.6g; cholesterol 370.3mg; sodium 842.4mg. Full Nutrition
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