Chicken Muenster

Gigi’s best recipe! This meal is best when made a day ahead and left to sit in the refrigerator over night before baking. The juices make the chicken moist and delicious.

Ingredients:

4 – boneless skinless chicken breasts pounds to 1/2 inch thickness

2 – eggs, slightly beaten

1 – cup Panko bread crumbs

1/2 – cup of shredded pecorino romano cheese

1- small can of mushroom stems and pieces

1 – small bottle of Sutter Home chardonnay

1 – cup chicken broth

2 – chicken bouillon cubes

4 – slices of Muester Cheese sliced regular

Directions:

Create a dipping station for the chicken. 1 bowl should be egg, 1 bowl should be the Panko mixed with the Pecorino Romano cheese. In a large frying pan combine a tablespoon of butter and a tablespoon of olive oil and heat on medium heat as you prep the chicken. Dip each piece of chicken in the egg, followed by a firm press on both sides into the Panko/cheese mixture. Brown each side in the pan on medium heat. Place browned chicken into a 9 x 13 inch baking dish. When all chicken has been browned and removed from the frying pan, do not clean the pan, brown the drained mushrooms. Pour in the chicken broth and wine. Heat the liquid to near boiling, scraping in the mushrooms and crumbs from the chicken. Pour the liquid over the chicken breasts and place 1 slice of muenster cheese on top of each chicken breast. Cover and place in the refrigerator overnight. Remove from the refrigerator 1 hour before baking to take the chill out of the dish. Bake at 350 degrees for 30-45 minutes.