Sunday, August 16, 2009

White Wine Chicken Parmesan

Oh man...my mouth waters just writing out the title to this delectable creation! I discovered this recipe at the beginning of the summer when my best friend Katie and I were going through our church cookbook, "Serving with Joy", and decided to make this dish - submitted my Mrs Anne Hughes - it was amazing. It's now my favorite way to make chicken. Enjoy!

White Wine Chicken Parmesan
  • 6 skinless/boneless chicken breasts
  • 1 cup Italian bread crumbs
  • 1 cup milk
  • 1 - 2 cups Parmesan cheese - grated
  • 1/2 cup butter
  • 1/2 - 1 cups white wine
  • 1 T Parsley flakes
  • garlic powder
--Dip each chicken breast in the milk and then coat with the bread crumbs. Place in baking dish
--Melt butter and stir in white wine. Pour over chicken.
--Sprinkle garlic powder on each.
--Liberally sprinkle each with Parmesan cheese.
--Top with the parsley flakes
--Cook uncovered for 40 minutes at 350

It's really that easy and it's probably the one of, if not the best, chicken dishes I've ever had.

5 comments:

  1. Have you tried freezing this before baking it? I'm thinking of taking it to a mom at church this sunday so that she can throw it in her freezer and pull it out when she needs it next week.

    Looks delish!

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  2. don't know how it freezes at all - sorry! but i do know that it keeps really well pre-baking, so you could give it to her for her to bake...?

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  3. Thats a good idea. How many days would you say it lasts?

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  4. Made this again tonight with leftover champagne from New Years and it was fabulous! Thanks again!

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