Chicken Wilson Recipe - Allrecipes.com
Chicken Wilson Recipe
  • READY IN ABOUT hrs

Chicken Wilson

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 30 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2012

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
Jan 15, 2009

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

 

44 Ratings

Jan 30, 2007

Very easy - and very moist!

 
Feb 05, 2007

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

 
Mar 22, 2008

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!!

 
Dec 13, 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.

 
Jan 10, 2008

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.

 
Nov 18, 2008

Perfect. I made a slight mistake in a hurry and left the chicken breasts whole. It turned out perfect and my family loved.

 

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Nutrition

  • Calories
  • 668 kcal
  • 33%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 396 mg
  • 132%
  • Fat
  • 34.6 g
  • 53%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 64.6 g
  • 129%
  • Sodium
  • 842 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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