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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This delicious dish uses Parmesan-breaded chicken breasts sauteed then baked with Jack cheese, mushrooms and a white wine sauce. It is guaranteed to be one of your favorites. This dish goes well with a pasta side (try angel hair pasta with garlic herb butter). You may also use a drier white wine if you prefer. Ingredients:
3 teaspoons vegetable oil |
4 boneless skinless chicken breast halves |
1 1/2 cups grated parmesan cheese |
3 eggs, beaten |
1 1/2 cups italian style breadcrumbs |
1 1/2 cups white zinfandel wine (or a dry wine) |
2 cups sliced fresh mushrooms |
3 cups shredded monterey jack cheese |
Directions:
1. Heat oil in a large skillet over medium high heat.
2. Dredge chicken first in Parmesan cheese, then in egg, then in bread crumbs.
3. Brown each breast in oil until golden brown.
4. Place chicken in a 9x13 inch baking dish and set aside.
5. Pour wine into skillet with chicken brownings.
6. Add mushrooms and saute for 5 minutes, or until tender.
7. Top each chicken breast with an even amount of Monterey Jack cheese.
8. Top with sauteed mushrooms and wine sauce.
9. Cover dish with aluminum foil and bake at 375 degrees F.
10. for 30 to 35 minutes, or until chicken is cooked through and is no longer pink.
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