Baked Chicken and Mushrooms with Edam

Baked Chicken and Mushrooms with Edam


46 people made this

About this recipe: Chicken breasts are dredged in seasoned breadcrumbs, browned and then baked with sauteed mushrooms, white wine and Edam cheese. A delicious dinner that goes well with green veg.


Serves: 6 

  • 6 eggs, lightly beaten
  • 1.25kg skinless chicken breast fillets - cut into cubes
  • 90g butter
  • 450g mushrooms, sliced
  • 120g seasoned breadcrumbs
  • 1 teaspoon vegetable oil
  • 170ml dry white wine
  • 225g sliced Edam cheese

Prep:35min  ›  Cook:40min  ›  Extra time:30min marinating  ›  Ready in:1hr45min 

  1. Preheat oven to 180 C / Gas 4. Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes.
  2. Meanwhile, melt the butter in a large frying pan and add the mushrooms. Cook and stir the sliced mushrooms until softened.
  3. Remove the chicken from the egg mixture. Roll the chicken pieces in breadcrumbs and set aside. Heat a small amount of oil in a large frying pan over medium-high. Place the chicken pieces in the pan and brown on all sides. Brown the pieces in batches if necessary.
  4. Place the browned chicken pieces in a 20x30cm glass baking dish. Cover the chicken with the sauteed mushrooms. Pour the wine into the baking dish, then cover the mixture with the sliced cheese.
  5. Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

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