Thursday, January 8, 2015

Muenster Chicken And Rice

By Lisa VanWilliams

This was a good recipe to try when you can't think of one more chicken dish to make that you haven't made already. My kids even ate it ! They went out of their comfort zone of chicken nuggets and pizza and actually both ate a plate of something I made (happy face). The taste kind of reminds me of Chicken Cordon Bleu but this was WAY easier to make. Muenster is a semi-soft cheese with a mild taste like an American cheese but the good part is that it's lower in fat than cheeses like mozzarella and cheddar.

4 chicken breasts cut into cubes
2 eggs whipped
1 cup seasoned bread crumbs
2 tablespoons butter
1/3 cup white wine
9 pieces of Muenster cheese


Cut your chicken into bite sized cubes and drop them into the eggs.Soak the chicken for 1/2 hours in fridge.

Drain the egg off and drop the chicken into the bread crumbs to give a quick coating. I did a few batches instead of doing it all at once. Drop the breaded chicken into your saute pan and brown the up.They dont need to be cooked all the way 100% since we are putting them in oven to bake as well.

Once they chicken is brown, pour the wine into a 13x9 pan and cover the bottom.Drop the pieces of chicken on the wine and cover the chicken with the cheese slices.

Cover with foil and bake 1/2 hour in oven on 350. Serve over some yellow rice or rice pilaf. Enjoy!

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