Baked Chicken with Muenster cheese

  • on April 25, 2017
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Baked Chicken with Muenster cheese

Baked Chicken with Muenster cheese

Baked Chicken with Muenster cheese

Baked Chicken with Muenster cheese

Breaded chicken breast topped with Muenster cheese will make a lovely dinner when served with rice or roasted vegetables. This recipe slightly deviates from the basic version; uses garlic powder to enhance the flavor and lemon to brighten it up. Anything with the combination of cheese is a delight; add as much cheese as you want to make your dinner time more delicious.

Recipe Info:

  • Servings: 4
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes


  • 4 boneless and skinless chicken breasts
  • ½ cup seasoned breadcrumbs
  • 4 thin slices of Muenster cheese
  • ¼ cup chicken broth (homemade, low sodium is preferred
  • ¼ cup dry white wine
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon garlic powder
  • 1 egg (beaten)
  • ¼ teaspoon crushed red pepper flakes
  • Salt to taste
  • ½ teaspoon freshly ground black pepper
  • Cooking spray

Preheat the oven to 350 degrees F. Coat a heavy duty foil lined baking sheet with non stick cooking spray.

Rinse the chicken under running water; use paper towels to dry off excess. Sprinkle salt and pepper generously over the pieces.

Crack an egg in a medium bowl; whisk for 30 seconds till smooth.

Add ½ cup seasoned breadcrumbs to a platter along with ½ teaspoon lemon zest, ½ teaspoon garlic powder and ¼ teaspoon crushed red pepper flakes; stir all the ingredients gently to mix. Working with one at a time, dip chicken breasts in the egg; let excess drip off the chicken;

Now dredge both sides of the piece in bread crumb mixture. Lightly press the mixture into it using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining breasts.

Add ¼ cup chicken broth, ¼ cup dry white wine in a bowl; stir to mix well; set aside.

Arrange all the breaded chicken breasts on the prepared baking sheet; bake at 350 degrees F for 15 minutes.

After 15 minutes pour the liquid over chicken; drizzle a teaspoon of fresh lemon juice and top each piece with a slice of Muenster cheese; return the tray back to the oven and bake for another 15 minutes until chicken cooks through and cheese melts;

Take the tray out of the oven when done; transfer to a serving platter; garnish with fresh seasonal herbs if you like; serve hot over a bed of rice and roasted greens on a side.

Notes & Tips:

  • Baking time varies according to the thickness of the chicken.
  • To reduce the cooking time, flatten the breast with a meat mallet before cooking or use cutlets.
  • Substitutions: ½ cup dry white wine or ½ cup chicken broth for ¼ cup chicken broth and ¼ cup dry white wine. Panko bread crumbs for plain bread crumbs. Milk/buttermilk/olive oil/melted butter for egg.
  • For extra added flavors season bread crumb mixture with a variety of herbs.
  • For a variation, top chicken pieces with sautéed mushrooms along with cheese slices.
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