All hail the Supreme Chicken! Marvel at its layers of crunchy crust, with sharp cheesy parmesan and seasoned bread crumbs coating juicy chicken. Instead of a crown, Supreme Chicken wears delicious robes of bright and savory white wine sauce and melty Monterey Jack cheese... a tasty tiara indeed! With sauteed mushrooms for extra heartiness, you'll welcome Supreme Chicken to your table and your taste buds with a royal procession!
Ingredients• 1 1/2 cups parmesan cheese, grated • 3 eggs, beaten • 1 1/2 cups Italian-style seasoned bread crumbs • 3 tablespoons vegetable oil • 4 chicken breast halves, skinless and boneless • 2 cups white Zinfandel wine • 2 cups fresh mushrooms, sliced • 3 cups Monterey Jack cheese, shredded
Preheat the oven to 375 degrees F.
Lightly grease a 9x13-inch baking dish.
Place the parmesan cheese, eggs, and bread crumbs in three separate small bowls.
Heat the vegetable oil in a large skillet over medium-high heat.
Dip each piece of chicken into the parmesan cheese, then the egg, then the bread crumbs.
Brown the chicken on both sides in the hot oil, about 2-3 minutes per side.
Transfer the chicken to the prepared baking dish.
Pour the wine into the skillet and use a wooden spoon to scrape up any browned bits at the bottom of the skillet.
Add the mushrooms and cook until tender, about 5 minutes.
Top each chicken breast evenly with the Monterey Jack cheese.
Spoon the mushrooms over the chicken.
Pour the sauce in the skillet over the chicken.
Cover the dish with aluminum foil.
Bake until the chicken is cooked through, registering 165 degrees F when checked with a meat thermometer, and the juices run clear, for about 30-35 minutes.