Old World Chicken

This is the kind of chicken breast dinner that survives the era of overstuffed pantries because it only needs four things: chicken, seasoned breadcrumbs, sliced muenster, and a little wine. Nothing fancy, but it makes a quiet, comforting weeknight plate.

Pounding the chicken first is the move that saves this recipe from dry, uneven cooking. Flatten the breasts to roughly the same thickness so they cook through evenly. Thick spots stay raw while thin spots overcook otherwise.

The two-stage bake is what makes it work. The first round at lower heat sets the crumb coating and gently cooks the chicken through. The second round at higher heat melts the muenster into a bubbling cap while the wine bastes the bottom.

Muenster melts into a creamy, lightly tangy puddle without going stringy. If you swap cheeses, pick something that melts smoothly. Hard aged cheeses won’t behave the same way.

A dry zinfandel or any everyday white wine works. The original cook used non-alcoholic wine, which keeps the cooking aromatic without the alcohol bite. Use what you’d be happy to drink.

Pro Tips

• Pound chicken between two sheets of plastic wrap to keep splatter contained and prevent the meat from tearing.
• Use Italian-seasoned breadcrumbs for the most flavor with the least fuss. Plain breadcrumbs taste flat here.
• An internal temperature of 165°F (74°C) means it’s done. The juices should run clear when pierced.
• Tent loosely with foil for the first bake if you want extra-moist results, then remove for the cheese stage to brown the top.

Variations

• Swap muenster for provolone or fontina for a sharper, nuttier finish.
• Add a pinch of dried thyme or oregano to the breadcrumbs for an herbier coating.
• Serve over buttered egg noodles or with mashed potatoes to catch the winey pan juices.