This was fabulous w/some changes made--I used a bit more garlic (3/4 tsp) Used different cheeses (mix of asiago, romano, parm for breading-same measure. 2 tbls butter is more than enough with the juice from chicken and wine.
I also marinated in ranch dressing for 1 hr in ziploc bag, into egg wash then put dry bread/chesse coating on--sprinkled on and patted in (saves crumb mixture for later)
Cooked uncoved for 25 minutes--took out, poured 1/2 cup dry white wine, then covered each chicken breast w/slice of mozzarella cheese and put back in oven uncovered for approx 15 minutes or to safe temp (I used only chicken breasts for this recipe & they were thick)
My husband doesn't like white meat, but these were by far the moistest chicken breasts I have ever had--he asked me to PLEASE make this dish often ;-)
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This was fabulous w/some changes made--I used a bit more garlic (3/4 tsp) Used different...