Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, mushrooms, and a white wine sauce. This delicious chicken dish was taught to me by my mother. It calls for white Zinfandel wine, and has an amazing flavor. It is guaranteed to be one of your favorites, too. This dish goes well with asparagus, and some kind of pasta side (we like to make angel hair pasta with garlic herb butter). Enjoy!!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

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  • Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.

  • Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.

  • Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts

977 calories; 52 g total fat; 310 mg cholesterol; 1695 mg sodium. 34.6 g carbohydrates; 71 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2003
This stuff was good I did a little differnet I did chicken broth instead of wine the broth went real well with the mushrooms and when the chicken was done i added more cheese and put it back in oven for 4 min to let melt I served it with mushroom rice green beens and cresent rolls everybody loved it. Read More
(12)

Most helpful critical review

Rating: 1 stars
09/10/2003
I just wanted to say that I made this dish and found the flavor to be terrible so this is a warning to people who don't like white wine YOU WILL NOT LIKE THE FLAVOR OF THE CHICKEN. Other than that it was easy and the chicken was very juicy. Read More
(10)
58 Ratings
  • 5 star values: 39
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
06/17/2003
This stuff was good I did a little differnet I did chicken broth instead of wine the broth went real well with the mushrooms and when the chicken was done i added more cheese and put it back in oven for 4 min to let melt I served it with mushroom rice green beens and cresent rolls everybody loved it. Read More
(12)
Rating: 5 stars
06/17/2003
This stuff was good I did a little differnet I did chicken broth instead of wine the broth went real well with the mushrooms and when the chicken was done i added more cheese and put it back in oven for 4 min to let melt I served it with mushroom rice green beens and cresent rolls everybody loved it. Read More
(12)
Rating: 4 stars
02/09/2004
This recipe has potential. The cheese/egg/bread crumb breading was delicious and the chicken turned out very very tender. However I would recommend using a drier wine (like chardonnay or other white) instead of white zin as the sauce was a bit too sweet. Or I might mix half wine with half chicken broth. I also added a lot of garlic and extra mushrooms which helped. I didn't add the full 3 cups of cheese as I thought that was excessive. I would also recommend adding a bit of cornstarch or cooking the mushroom/wine sauce for 10-15 minutes to let it thicken and possibly adding some chicken boullion for flavor. Read More
(11)
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Rating: 1 stars
09/10/2003
I just wanted to say that I made this dish and found the flavor to be terrible so this is a warning to people who don't like white wine YOU WILL NOT LIKE THE FLAVOR OF THE CHICKEN. Other than that it was easy and the chicken was very juicy. Read More
(10)
Rating: 5 stars
04/07/2003
This recipe is pretty good.I have one sugestion which add the wine and mushroom sauce after cooking because the sauce makes breaded items suggy or add one third first and add rest of it later.thank you. Read More
(9)
Rating: 5 stars
10/30/2005
My husband and I loved this recipe. I made enough to send to a couple who frequently shares prepared food with us. I was confident that they would like this dish after my husband and I had the first portions of the recipe. It is a winner! I followed the recipe - except that I used 6 good sized pieces fo chicken. I put 3 peices each into 2 baking dishes and had enough to share with my neighbors. This note was added after I made this dish the second time. The first time I made this was great...the second time mine came out soggy as others have mentioned...I believe I got over-confident maybe used too much liquid or I had juicier chicken and mushrooms - so I would recommend cutting the liquids a bit. (You can always add more if your dish appears to be on the dry side when you check it but heat the liquids in the microwave before adding so that you don't slow your cooking process.) Read More
(6)
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Rating: 5 stars
01/23/2003
My husband and I just loved this recipe. We don't drink Zinfandel so used Chardonnay. Will definitely have this on a regular basis. Read More
(6)
Rating: 5 stars
02/22/2005
This recipe is great! My whole family loves it! Read More
(4)
Rating: 5 stars
02/06/2004
Very good and easy. A nice twist on the usual baked chicken. Texture and flavor were lovely I would make two changes. Next time garlic bread crumbs and sauteed onions (or garlic) or both along with the mushrooms. A bit of extra kick would make this satisfying dish even more impressive. Thanks! Read More
(4)
Rating: 5 stars
04/22/2008
My favorite baked chicken recipe so far! Great flavor and so tender! Using another reviewers advice I halved the amount of wine then when spooning the wine sauce over the chicken I didn't pour the remaining sauce over the chicken...and the chicken didn't seem soggy. As a tip be sure to use a spatula to turn the chicken over in the pan. I was lazy and just used a fork on the first one and the breading stuck to the pan. After that I used a spatula and it worked perfectly! A Read More
(3)