Ingredients
1 tbsp. water
½ tsp oil
¾ cup flour
¾ cup breadcrumbs, fine , your favorite flavor
½ cup butter, unsalted, softened
1 ¼ tsp oregano flakes, crushed
1 tbsp parsley flakes, crushed
¾ tsp fine herbs
4 chicken breasts, or 6 chicken thighs
1 ½ bottles Chardonnay, or your favorite white wine
1 lb mushrooms, fresh sliced
6 slices Pepperjack cheese
6 slices sharp cheddar cheese
1 egg
Preparation
Combine egg, 1 tbsp. water and ½ tsp. oil in a bowl.
Create separate bowls for flour and breadcrumbs.In an additional bowl, mix butter, parsley flakes, oregano flakes and fine herbs.
Preheat oven to 350 degrees F.
Pound chicken with meat tenderizer.
Spread ¼ to ½ mixture of butter and spices on one side of chicken.
Roll 2 slices of cheese in each piece of chicken.
Dip in bowl of flour.
Dip in bowl of egg, water and oil.
Dip in bowl of bread crumbs.
Place chicken in 9x13-inch baking dish greased with non-stick cooking spray.
Bake 25 minutes.
While chicken is baking, combine mushrooms, 1 cup of wine, remaining mixture of butter & spices in a warm saucepan.
Cook for a few minutes and then place on chicken.
Bake an additional 20 minutes.
Serve with remainder of wine.
