White wine sauce, Jack cheese, and mushrooms are baked with breaded chicken breasts after being sautéed till golden. I learned how to make this delectable chicken meal from my mum. It has a wonderful flavor and asks for white Zinfandel wine. It will undoubtedly become one of your favorites as well. Asparagus and some type of pasta side dish (we prefer to make angel hair pasta with garlic herb butter) combine great with this recipe. Enjoy!!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups grated Parmesan cheese
- 3 eggs, beaten
- 1 ½ cups Italian-style seasoned bread crumbs
- 3 tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves
- 2 cups white Zinfandel wine
- 2 cups sliced fresh mushrooms
- 3 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- 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
| Calories | 977 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 310 mg |
| Dietary Fiber | 2 g |
| Protein | 71 g |
| Saturated Fat | 25 g |
| Sodium | 1695 mg |
| Sugars | 3 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
I really loved this recipe . I used 1 cup of wine. I also mixed together the Italian bread crumbs with the parmesan cheese. I also added more cheese. I love cheese and this made all the difference.
This was so scrumptious! I cut the liquids and it came out GREAT! I wish I would have taken a photo of it!
Very nice flavor. I only used one cup of wine – I used Chardonnay instead of the Zinfandel, thought the Zin would be too sweet. This was very nice and very flavorful
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+++
It was excellent. I will try to see if I can change it so it maybe is a little lower in fat (the 3 tablespoons of oil did not cut it for browning the chicken and keeping the bread crumb mixture on it, so we had to use more), but it was excellent. Will make this again
This was really tasty. I gave it a 4 because of the sogginess. I did read the reviews and cut back on the liquid to one cup but of course it was still soggy. That being said, it had a great flavor and my family of 6 gobbled it up! I mixed chicken broth with the wine. Next time I’ll probably cook the chicken without the wine sauce but thicken it a bit and use it as a gravy. Great recipe – thanks!
Good Recipe. Very easy to make. My only aleration would be to use less wine. The jack cheese brings out the acidity in the wine. Also, if I were to use a drier wine, I’m sure it would turn out a million times better. Goes great with Italian Herb Angel Hair Pasta and a green veggie (I like green beans)
This dish was OK. My friend made it for me a while ago. Hers tasted much better & was WAY more appealing to look at than mine was 🙂 My chicken seemed “soggy” (maybe from accidentally adding too much wine). Served with a side of Parmesan noodles (i.e. Lipton package mix) and fresh steamed asparagus. I don’t think I’ll make this again, but don’t dislike it enough to not eat it if my friend made it for me 🙂 Even though I HATE mushrooms, this was OK (I just picked around them). Thanks anyways!
Awesome flavor, didn’t have fresh mushrooms at home though, so I substituted cream of mushroom soup, very creamy. Yum.
I thought that the breading was really great, but the dish was so soggy when it came out. I wish I could find something like this, just with not so much liquid. It tasted pretty good besides being soggy.
This recipe is great! My whole family loves it!
This was OK….I don’t understand why you bread something then stick it in a thin watery liquid to cook?!?! The flavor was decent..I added garlic salt to my chees when I breaded the chicken…OK but probably won’t make again…Thanks for sharing!!!
I gave this recipe four stars because my guests loved it. I thought it was lacking flavor. I added fresh garlic and mushrooms and used Chardonnay wine.
My family raved about it. The only change was – I used gruyere cheese, only because that is what was on hand. They want to try it with the monteray jack. This is on our winners list.
Fantastic! I also added chopped onion to the mushrooms. Also, instead of shredding the cheese, I just sliced it about 1/4 inch thick and put it on top of each chicken breast. Turned out great, and will be making it again for sure!!!
Very bland! I followed a previous suggestion and cooked the mushrooms in the wine for 15 minutes until the recommended 5. The chicken turned out very tender but no flavor and it was really soggy. I’m not sure if pouring the wine over the chicken before baking is such a good idea. I also think you could use any white wine.
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.
Excellent! My two-year-old even loved it, and that’s the ultimate stamp of approval. I added butter to the mushrooms before I put the wine in for more flavor. Fantastic recipe.
Absolutely delicious! I made it exactly according to the recipe and loved it. I stored the leftover chicken with the angel hair pasta, and the flavor of the wine sauce nicely marinated the pasta for another great meal the next day.
Very good.
My husband loves this recipe. I have made it at least a dozen times!