This recipe has been one of my family's favorite meals for a long time- made with chicken coated in breadcrumbs, lightly browned in butter and then baked with a layer of muenster cheese. It is simple enough to prepare for a weeknight meal, but special enough to command the center stage at Sunday dinners too! Oven-Baked Muenster Cheese Chicken is fantastic!
Give yourself 20 minutes to coat the chicken in breadcrumbs and then brown it on the stovetop in a bit of butter until golden. Transfer the chicken to a 13×9 pan (for my crowd I double the recipe), add the layer of muenster cheese, and then drizzle over that a cup of chicken broth made from bouillon cubes (that's part of the key to the deliciousness of this recipe!)
Bake it for 15-20 minutes until the chicken is cooked through and the cheese is melty and bubbly and golden!
Muenster Cheese Chicken Recipe:
- 4-6 thinly sliced boneless, skinless chicken breasts
- 2 egg yolks
- 1 cup of breadcrumbs
- 2 T butter
- 6 slices of Muenster cheese
- 2 bouillon cubes dissolved in ¾ cup of boiling water
- Beat the egg yolks together and then coat the chicken breasts in the egg yolk to cover (I like to do this in the morning and let them sit in the egg yolk all day in the fridge).
- Coat each chicken breast in the breadcrumbs.
- Melt the 2T butter in a pan, and brown both sides of the chicken breast until golden brown.
- Place the chicken in a 13x9 pan, covering each cutlet with a piece of muenster cheese. Drizzle the bouillon mixture on top of the cheese.
- Bake at 350 degrees for 15-20 minutes until the chicken is cooked through and the cheese has melted.
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