Boneless chicken is dredged in eggs and Italian bread crumbs, fried, then covered with white wine and Muenster cheese for a delicious casserole.
Preparation Time
35 mins
Cooking Time
30 mins
Total Time
1 hr 5 mins
Calories
668 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.
Ingredients
6 tablespoons butter
1 cup seasoned bread crumbs
1 pound mushrooms, sliced
vegetable oil
6 fluid ounces dry white wine
6 eggs, lightly beaten
3 pounds skinless, boneless chicken breast halves - cut into cubes
