The assembly of these cherry cheesecake brownies is quick. Feel free to substitute your own brownie recipe or a packaged mix for the brownie component. Stores like Trader Joe’s frequently have morello cherries. Savory Spice Shop® sells black cocoa onyx powder, which is entirely optional but adds the brownies an opulent dark chocolate hue.
| Prep Time: | 35 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 eggs, lightly beaten
- 3 pounds skinless, boneless chicken breast halves – cut into cubes
- 6 tablespoons butter
- 1 pound mushrooms, sliced
- 1 cup seasoned bread crumbs
- Vegetable oil
- 6 fluid ounces dry white wine
- ½ pound sliced Muenster cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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 9×13 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
| Calories | 668 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 370 mg |
| Dietary Fiber | 2 g |
| Protein | 65 g |
| Saturated Fat | 18 g |
| Sodium | 842 mg |
| Sugars | 4 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Very, very yummy and easy! Thank you!!
This was really good! Thought the white wine added a great flavor, and the chicken was so moist! I ended up putting more slices of muenster halfway through the baking, just because it appeared that the first layer was completely melted away. Will be adding this to my rotation!
I followed the recipe for the most part. I used chicken thighs and I did leave out the wine and used Golden Mushroom soup in its place. This was fantastic and defiantly a keeper. I would like to know who Wilson is, I assume its not a basket ball.
I followed the recipe exactly. However, I used flavored Panko bread crumbs which may be the reason there was no “sauce” and the final product was just OK. My husband liked it but I don’t think I’ll make it again. It was a bit of effort for a final product that was rather flavorless. Maybe using a pepper jack or softer cheese would make a difference?
Yummy recipe, and another new way to prepare chicken. Only change I made was to add some diced onion and garlic to the mushrooms for a little extra flavor.
This is so quick and I paired it over asparagus spears. It was delicious. I added paprika on top..
Fabulous!!! Husband and 4 kids loved this dish!
very very good.making tonight for the second time.going to try with swiss cheese instead as I was not impressed with the muenster.
Found this searching for something to use up my Muenster Cheese that was starting to get some mold. I only had one large already cooked herb chicken breast. So I had to add some filler. I boiled up a 10oz box of whole wheat Penne. Laid that on the bottom of the 13×9 baking dish. Cubed the cooked chicken bite size then coated with bread crumbs as instructed. Sautéed a short time since the chicken was already cooked. Layered that in. For more volume sautéed sliced onion, mushrooms and a red pepper with some chopped garlic. When done added wine and 2 tablespoons of frozen Pesto sauce. After this all mixed, layered on top of chicken. Muenster cheese as directed with a little Parmigiana on top. Baked uncovered 30 min till cheese was browned and bubbly. It was superb. I’ll try and upload a pic, but if it is like doing a customized recipe, which I also tried , AllRecipes may require you to be a paying member.
This had such a good taste. I did add chopped onion and garlic to the mushrooms when I sauteed them. I started out dipping the chicken in egg, but after doing a few pieces realized that the egg just made for more mess. The breadcrumbs stick to the chicken breast pieces just fine without it. I used 6 chicken breast and cut them up about chicken nugget sized and that covered the bottom of a 9X13 pan. If you make it definatly use the muenster, dont sub cheeses. I will definatly make again.
I would probably give this 3.5 stars. I ended up with a lot of liquid (not sauce) in my dish. Not sure why that was. I was thinking the wine and butter would make more of a sauce, but it was very liquid. I also reduced the number of eggs. 6 eggs seemed like overkill and since the eggs didn’t go in the dish I used 2 and it was plenty to cover the 4 breast I had. I also had to use more then a cup of bread crumbs. It was probably more like a cup and 1/2. Overall taste was fine, although, my kids thought that they would like mozzarella cheese better. Thanks for sharing the recipe.
This was really good! I only had 3 chicken breasts but kept the measurements the same because so many people said the sauce is KILLER. I did add 1/2 can of cream of mushroom soup too. Served with butter pasta and steamed broccoli.
Made this for date night with my boyfriend. So easy and delicious! He loves cheese, wine and mushrooms so I knew it would be a hit. We both loved it!
This was a yummy recipe. I modified it a lot though. Instead of using cubed chicken pieces I sliced the chicken into thin slices and pounded them flat as if I was making chicken kiev. I also used butter, shallots, garlic and rosemary in my white wine sauce. The baking time was greatly reduced because of the way I prepared the chicken.
Very good.
10 yrs old daughter loved. she is a very picky eater.
Simple and good. It did take some time with the browning of the chicken and all.
I’m the one who submitted this recipe and I see it says to soak the chicken in eggs for 30 minutes…sorry, but it’s supposed to say 1 1/2 hours in the fridge…
This was very good. I expected some gravy/sauce to develop from the wine and chicken/mushroom juices while it baked and was a little surprised when it didn’t, but the chicken was moist, and the dish was still delicious.
My husband and I just had this chicken and it was simply delicious. The smell throughout the house had me salivating endlessly. Great deodorizer. The only thing I did differently was that I used cremini mushrooms and for cheese used a combination of provolone and mozzarella. Simply delicious. Thanks.
Good, and once the chicken is cut-up (something I despise doing), it was easy going from there. I think the muenster is part of what makes this recipe different from others and that it’s worth getting that specific cheese.