Breaded Chicken Breast with Muenster Cheese Bake
This is a great choice for serving to guests for dinner. The chicken is moist, full of flavor, and the Muenster cheese is the perfect topping.
INGREDIENTS | SERVES 6
- 2 eggs
- ¼ cup milk
- ¾ cup flour
- ¾ teaspoon salt
- 1 cup plain breadcrumbs
- 1 cup grated Parmesan cheese
- 1–2 tablespoons finely chopped fresh basil or dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 boneless chicken breasts, cut into 2–3 pieces
- ½ cup olive oil for frying
- Slices of Muenster cheese; ½ of a slice for each piece of chicken
- 1–2 cups chicken broth (used on reheating day)
Freezing Day
In a small bowl, mix together eggs and milk. Set aside. In a shallow plate, mix together flour, and ¾ teaspoon salt. Set aside.
In a separate shallow plate, mix together breadcrumbs, Parmesan cheese, basil, garlic powder, and salt and pepper.
Dip chicken pieces in flour mixture to coat. Next dip in egg mixture to coat. Lastly dredge in breadcrumb mixture.
Heat oil in large skillet over medium heat. Fry chicken for 2–3 minutes on each side until golden brown. Drain on paper towels.
Top each piece of chicken with half of a slice of Muenster cheese. Flash freeze the chicken, then transfer to a freezer bag.
Reheating Instructions
Defrost chicken in refrigerator overnight.
Lay chicken pieces in a 9″ × 13″ inch baking dish. Pour 1–2 cups of chicken broth over the chicken. Use enough broth so it comes halfway up the sides of the chicken breasts. Broth should not cover chicken.
Bake at 425°F for 20 minutes until cheese melts.
PER SERVING
Calories: 310 | Fat: 9g | Protein: 29g | Sodium: 417mg | Carbohydrates: 26g | Fiber: 29g
