Cheddar chicken breasts with wine and mushroom sauce

    55 min

    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.

    82 people made this

    Serves: 4 

    • 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

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

    1. Preheat the oven to 190 C / Gas 5. Lightly grease a medium-sized baking dish.
    2. 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.
    3. 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.
    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 US | 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 US | 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 US | Canada)