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Categories:
crackers flour Italian seasonings salt olive oil butter chicken breasts Muenster Cheddar cheese salt eggs onion Shiraz chicken broth mushrooms garlic Mozzarella potatoes weight Cream Cheese butter milk
Viewed: 28 - Published at: 4 years agoIngredients
- 1 Sleeve Mutligrain Club Crackers, Crushed
- 2 cups Flour, Divided
- 1 Tablespoon Italian Seasonings
- Salt And Pepper
- 1 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 4 Chicken Breasts
- 4 slices Muenster Cheese
- 4 slices Cheddar Cheese
- Salt And Pepper
- 4 Eggs, Beaten
- 1 Medium Onion
- 13 cups Shiraz (or Whatever Wine You Prefer)
- 2 cans Chicken Broth
- 1 pound Sliced Mushrooms
- Garlic Powder
- 2 cups Shredded Mozzarella
- 8 Large Potatoes
- 8 ounces, weight Cream Cheese
- 1/2 sticks Butter
- 1/2 cups Milk
Method
- Preheat the oven to 350F.
- First, mix the cracker crumbs with 1 1/2 cups of flour, then add the Italian seasonings and a few shakes of salt and pepper and mix all together.
- In a very large all metal skillet, heat up olive oil and a tablespoon or two of butter.
- While the pan is heating, take the chicken breasts and slice in from the front to make a pocket.
- Stuff the pocket with a slice each of Muenster and cheddar.
- Now dredge the chicken breasts in 1/2 cup flour, dunk them in the eggs, and bread them in the flour/cracker mixture.
- Slice the onion and pop the slices in the pan to sweat.
- After the onions are glistening, put the chicken in the pan and brown both sides.
- Remove the chicken from the pan and put aside.
- Put in another couple tablespoons of butter and whisk in about 1/8 cup of the flour/cracker mixture.
- Then pour in the wine and a little bit of the chicken stock and deglaze the pan.
- Now toss in those mushrooms and saute with a couple of shakes of garlic powder and a little bit of pepper.
- You want the sauce to be more liquid than thick so keep adding chicken broth, until you are comfortable with the consistency.
- After the sauce has simmered for about 5 minutes, push as many of the mushrooms and onions as possible to the side of the pan and put the chicken back in.
- Now top each chicken breast with 1/3 cup or so of mozzarella, it all depends on how much you like cheese.
- Now pop the entire pan in the oven for about 20 minutes.
- Now, during the time the chicken breasts are browning, peel and chop the potatoes, and put a pot of water on the stove.
- About 5 minutes before the chicken goes in the oven, turn the burner on.
- When the water boils, toss the potatoes in.
- When they are fork tender, drain the potatoes, then put in the cream cheese, butter, and milk and mash with a potato masher.
- Salt and pepper to taste.
- By now the cheese on the chicken should be nice and crispy.
- Pull the pan out.
- To plate, make a bed of mashed potatoes, put the chicken breast on top, then top with the sauce.
- Garnish with a couple of sprigs of parsley.
- Total time: Approx 40 minutes.
