About this recipe:In this tasty but easy to do dish, chicken breast fillets are breaded with Parmesan breadcrumbs, then pan fried until golden. The chicken is then combined with Cheddar cheese, mushrooms and wine, then baked. A delicious sauce results. Use white wine if you haven't rose to hand.
120g grated Parmesan cheese
3 eggs, beaten
170g dried seasoned breadcrumbs
3 tablespoons vegetable oil
4 skinless chicken breast fillets
475ml rose wine
150g sliced fresh mushrooms
350g grated Cheddar cheese
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 190 C / Gas 5. Lightly grease a medium-sized baking dish.
Place Parmesan cheese, eggs and breadcrumbs in three separate small bowls. Heat the oil in a large frying pan 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 frying pan, and then transfer them to the prepared baking dish.
Pour wine into frying pan, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with Cheddar cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the frying pan over all. Cover dish with aluminium foil.
Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.