Reviewed: Mar. 6, 2011

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 13x9 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.

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Reviewer:

paniolo

Cooking Level: Expert

Home Town: Carmel, Indiana, USA

Living In: Plano, Texas, USA

Reviewed: Jan. 19, 2011

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.

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Reviewer:

Carrie

Reviewed: Dec. 14, 2010

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.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Dec. 12, 2010

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.

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Reviewer:

Erimess

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 10, 2010

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.

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Reviewer:

KeturahY

Reviewed: Sep. 15, 2010

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!

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Reviewer:

OMOBELLE

Reviewed: Jul. 27, 2010

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.

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