Chelan Chicken
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
60
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Chardonnay1 cup
Shredded Cheddar Cheese1 tbsp
Garlic Powder (to taste)1 cup
Shredded Parmesan Cheese2 tbsps
Olive Oil (or as needed)Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease an 11x14-inch baking pan
3
Whisk together the cream of mushroom soup, Chardonnay, Cheddar cheese, onion flakes, garlic powder, and black pepper in a large bowl; set aside
4
Combine the bread crumbs and Parmesan cheese in a bowl
5
Dip the chicken breasts into the beaten egg, then press into bread crumb mixture
6
Gently toss between your hands so any bread crumbs that haven't stuck can fall away
7
Place the breaded chicken onto a plate while breading the rest; do not stack
8
Heat the olive oil in a large skillet over medium-high heat
9
Pan fry the chicken breasts until lightly browned, 1 to 2 minutes on each side
10
Place the browned chicken in the prepared baking dish; then cover with the mushroom soup mixture
11
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes
12
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)