Chicken Wilson

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

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
• ½ pound sliced Muenster cheese

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.