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Chicken Wilson

Chicken Wilson


"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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1 h 5 m servings 668 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 64.6 g
  • 129%
  • Cholesterol:
  • 370 mg
  • 123%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes. Meanwhile, melt the butter in a large skillet and add the mushrooms. Cook and stir the sliced mushrooms until softened.
  3. Remove the chicken from the egg mixture. Roll the chicken pieces in bread crumbs and set aside. Heat a small amount of oil in a large skillet over medium-high. Place the chicken pieces in the pan and brown on all sides. Brown the pieces in batches if necessary.
  4. Place the browned chicken pieces in a 9x13 inch glass baking dish. Cover the chicken with the sauteed mushrooms. Pour the wine into the baking dish, then cover the mixture with the sliced cheese.
  5. Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

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Read all reviews 40
  1. 50 Ratings

Most helpful positive review

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 :)

Most helpful critical review

This recipe has potential. I just thought the wine was a bit overpowering. Maybe a few adjustments would make this better.

Most helpful
Most positive
Least positive

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 :)

Very easy - and very moist!

Yummy! I didn't have Muenster cheese, so I used Monterey Jack and it was still very good!

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 ...

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 se...

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.

Excellent recipe. Tastes like you cooked for hours. A treat on a weeknight! Made the recipe as stated and comes out delicious every time. I've made in three times in the last month! Eveyone...

this is so good, don't be tempted to add anything to it!! i wasn't sure how it would be with so few ingredients in the sauce but it's perfect just the way it is. i have made it a few times now a...

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