Pound cakes taste fantastic without icing or with it.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup grated Asiago cheese
- ½ cup light mayonnaise
- ¼ cup low-fat plain Greek yogurt
- ¼ cup dry white wine
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch ground nutmeg
- freshly ground black pepper to taste
- 1 tablespoon aged balsamic vinegar, or to taste
- 2 tablespoons grated Asiago cheese, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 6 g |
| Sodium | 508 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Something about the combination of flavors in this was a bit off-putting. I think the asiago and the white wine I had did not mesh entirely well. It could be because I did not like the flavor of the white wine on its own, which would be entirely my fault. Probably will not attempt again as I don’t know how I could improve upon the profiles.
Awsome!
I didn’t have the problem with the sauce separating like other posters mentioned and I think the problem for them might be that they put the chicken in the pan wet. Try blotting the chicken with paper towels before placing in the casserole or better yet saute the chicken on the stove before adding the sauce and you won’t encounter this problem. Hope this helps.
This is really good. I didn’t change anything however I do agree with one reviewer where if I served with rice I would probably double the sauce. Minimal effort and maximum taste!
I loved this with rice on the side! I did not have the separating issue and I used a thermometer to tell me when the chicken was ready. 40 min was perfect.
Everyone (even my picky eaters) in my family loves this chicken! I’ve already shared the recipe twice! Thank you!!!
The only changes I made were to double the sauce ingredients. Serving with long grain & wild rice, the extra sauce mixes well with that.
This was delicious, loved the Asiago cheese flavor! I used sour cream instead of greek yogurt and halved chicken breasts cooked 25 minutes! Perfect!
I basically used this as a base idea. I lacked so much. I used 1.5 tsps of garlic salt and 1/4 tsp of garlic powder. A large pinch of nutmeg. I also used vanilla greek yogurt because it’s what I had and increased it to 1/3 cup. I used Miracle Whip because I despise mayo. I did 1/2 cup of mozzarella and 1/4 a cup of Gouda because that’s what I had. I cut two large breasts into 5 pieces and topped them with the mixture. Huge hit! Everyone loved the flavor and my son said he wanted it for his birthday dinner. Thanks for the start!
A few changes – I subbed parmesan for asiago and used full-fat mayo and yogurt. I also subbed oregano and garlic with 1.5 tsp of Italian seasoning. I also subbed broth for the wine. Due to the seasoning and the parm, I found it a tad salty and will adjust next time. The “marinade” could easily be used as chip dip! I did not have any problems with the sauce separating, and mine browned nicely on the top just from cooking. Like other recommended, I pounded the chicken and did a quick sear on the stove. I used the convection bake setting on my oven and adjusted the cooking time to 40 minutes. For my picky eater, I cooked one plain breast in a separate dish and in the last 5 minutes topped with some mozzarella.
Definite keeper! So full of flavour! I love Asiago but only had Parmesan Reggiano on hand; it went well but look forward to trying the recipe with Asiago.
Excellent! My only complaint was the price of the cheese but it was well worth it. I had large chicken breasts which I cut in half lengthwise. Sauce was so good. I followed the recipe exactly and had no problem with separation.
I made this as directed. I agree with some other reviewers, the appearance of the sauce was grainy and it separated. It is not appealing at all. The flavor was fine but the cosmetics of it would make it very difficult to serve to guests. There are much better recipes on this site for chicken.
I listened to other reviews 🙁 and flattened the chicken a little but maybe shouldn’t have; it caused it to cook faster than recipe called for. Also you do not need to double the sauce; the extra runs down and combines with chicken juice and is unappetizing. The sauce that stayed on top of chicken was delicious! And the splash of vinegar was a wonderful complement. I do plan to make this again
This recipe is amazingly delicious! I didn’t alter anything in it. I made it just as is. It came out perfectly rich, creamy and juicy! My daughter loved it!
I used parmesan cheese instead………but topped it with shredded cheddar cheese it was absolutely delicious
OMG…the chicken recipe was so easy and tasty!!!
Hubby really liked this. Served over pappardelle pasta to enjoy the creamy sauce. I didn’t see the need for more cheese on the top and forgot the vinegar but will have to remember for next time. Thank you for sharing
I could not believe how good this was. And easy. Made me look like a gourmet cook. My kind of dish!
Wonderful!
This recipe was awesome!! I’ve made it twice already. Thank you!