Chicken Baked in Wine

    55 minutes

    Chicken breasts coated in cheese and breadcrumbs, fried and then baked with mushrooms and wine. This dish works best with a drier rather than a sweeter white wine.

    58 people made this

    Serves: 4 

    • 1 1/2 cups grated Parmesan cheese
    • 3 eggs, beaten
    • 1 1/2 cups garlic breadcrumbs
    • 3 tablespoons vegetable oil
    • 4 skinless, boneless chicken breast fillets
    • 2 cups (500ml) white wine
    • 2 cups sliced fresh mushrooms
    • 3 cups grated Cheddar cheese

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 190C. Lightly grease a medium baking dish.
    2. Place Parmesan cheese, eggs and breadcrumbs in three separate small bowls. Heat the oil in a large frypan over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the breadcrumbs. Brown the chicken on both sides in the hot frypan and then transfer them to the prepared baking dish.
    3. Pour wine into frypan and scrape up the browned bits. Add mushrooms and cook for 5 minutes or until tender. Top each chicken breast with even amounts of cheese then spoon mushrooms over the cheese. Pour the remaining wine from the frypan over all. Cover dish with aluminium foil.
    4. Bake 30 to 35 minutes in the preheated oven or until chicken is no longer pink and juices run clear.

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    Reviews in English (44)


    This stuff was good I did a little differnet I did chicken broth instead of wine the broth went real well with the mushrooms and when the chicken was done i added more cheese and put it back in oven for 4 min to let melt I served it with mushroom rice green beens and cresent rolls everybody loved it.  -  05 Nov 2002  (Review from Allrecipes USA and Canada)


    This recipe has potential. The cheese/egg/bread crumb breading was delicious and the chicken turned out very very tender. However, I would recommend using a drier wine (like chardonnay or other white) instead of white zin as the sauce was a bit too sweet. Or I might mix half wine with half chicken broth. I also added a lot of garlic and extra mushrooms which helped. I didn't add the full 3 cups of cheese as I thought that was excessive. I would also recommend adding a bit of cornstarch or cooking the mushroom/wine sauce for 10-15 minutes to let it thicken, and possibly adding some chicken boullion for flavor.  -  04 Feb 2004  (Review from Allrecipes USA and Canada)


    I just wanted to say that I made this dish and found the flavor to be terrible, so this is a warning to people who don't like white wine, YOU WILL NOT LIKE THE FLAVOR OF THE CHICKEN. Other than that, it was easy and the chicken was very juicy.  -  11 Oct 2002  (Review from Allrecipes USA and Canada)