Recipe by peggy
"Boneless chicken is dredged in eggs and Italian bread crumbs, fried, then covered with white wine and Muenster cheese for a delicious casserole."
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eggs, lightly beaten
skinless, boneless chicken breast halves - cut into cubes
seasoned bread crumbs
6 fluid ounces
dry white wine
sliced Muenster cheese
I submitted this recipe and made it the other night with a little less wine and I think it was better - just thought I'd pass that on :)
This recipe has potential. I just thought the wine was a bit overpowering. Maybe a few adjustments would make this better.
Very easy - and very moist!
Yummy! I didn't have Muenster cheese, so I used Monterey Jack and it was still very good!
I didnt have any white wine so I substituted 1/2 can cream of chicken soup stirred together with 1/2 can of chicken broth and poured that over everything. My family rated this recipe a 10!! I served it with herb stuffing and corn. Really good flavor and so moist. I will definitely make this again!!
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.
This one is a keeper, it turned out great. I reduced the recipe for 2 and added a few black olives. Wonderful dish that I'll serve again and again.
Perfect. I made a slight mistake in a hurry and left the chicken breasts whole. It turned out perfect and my family loved.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 311
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