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Chicken Wilson

Chicken Wilson

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peggy

Boneless chicken is dredged in eggs and Italian bread crumbs, fried, then covered with white wine and Muenster cheese for a delicious casserole.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 64.6 g
  • 129%
  • Cholesterol:
  • 396 mg
  • 132%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes. Meanwhile, melt the butter in a large skillet 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 bread crumbs and set aside. Heat a small amount of oil in a large skillet 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 9x13 inch 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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Reviews

Peggy Esposito
18
4/18/2012

I submitted this recipe and made it the other night with a little less wine and I think it was better - just thought I'd pass that on :)

Shannonkay
13
1/30/2007

Very easy - and very moist!

Hockey Fan
11
2/5/2007

Yummy! I didn't have Muenster cheese, so I used Monterey Jack and it was still very good!