Old World Chicken
Yield
servingsPrep
20 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chicken breasts
boneless |
*
|
| 1 | x |
bread crumbs
seasoned |
*
|
| 1 | x |
cheese
munster, sliced |
*
|
| 1 | x |
wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chicken breasts
boneless |
*
|
| 1 | x |
bread crumbs
seasoned |
*
|
| 1 | x |
cheese
munster, sliced |
*
|
| 1 | x |
wine
|
*
|
Directions
For 2 adults I use 3 breasts and cheese slices.
Maybe about ⅓ cup crumbs and less than ¼ cup wine.
I use Non-alchol wine, zinfandel. No specific kind was mentioned.
Using a meat mallet or heavy cup, pound the chicken to flatten somewhat.
Heat oven to 325℉ (160℃).
Dredge (coat) chicken withcrumbs. Place in baking dish single layer.
Sprinkle with about 1 to 2 Tablespoons wine.
Bake for 20 to 30 minutes.
Take out and place a slice of cheese on each piece of chicken.
Sprinkle with 2 to 3 Tablespoons wine.
Turn oven up to 350 and Bake another 20 to 30 minutes.
