The four-star rating is given for the quality of cooking instructions, not the actual recipe. As far as the recipe is concerned, we modified things a bit. 1. We rinsed off the thawed chicken with water, then greased three skinless breasts with Country Crock butter. We used the waxed paper to simply place the breasts on to soak up any more butter while we prepared three plates-- one containing the flour, one containing one egg (next time we'll use two eggs), and the last containing bread crumbs. 2. We then sequentially rolled each buttered chicken breast in the flour, then the egg, then the bread crumbs. The evenly breaded chicken breasts were then placed in a 9" x 13" pyrex baking dish (which was lightly greased with Pam). Once all three breasts were placed into the baking dish, the top surfaces of each breast were covered with a deli-slice of Boar's Head mozarella cheese. 3. In a separate small pan, we poured 1 cup of wine (chilled chardonnay) and 1/4 cup of butter (country crock). To this mixture was added the minced garlic, about 1/2 teaspoon of oregano and 1/2 teaspoon of garlic salt. This pan was covered and simmered for about 5 mins until all of the butter had melted and the mixture could be easily stirred. 4. The wine sauce was then poured over the cheese-covered chicken breasts and any large garlic cloves were pushed off of the cheese surface into the sauce. The pan was placed into the oven (preheated to 350) and baked uncovered for 45 mins. 5. The chicken
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