Back to Baked Chicken Supreme

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Baked Chicken Supreme Recipe

Strips of Monterey Jack cheese tucked inside chicken make this entree extra special. Crushed Caesar croutons are a unique addition to the coating. —Marlene Nutter, Thedford, Nebraska
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. YIELD:8 servings

Ingredients

  • 4 ounces Monterey Jack cheese
  • 1/2 cup butter, softened
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon dried marjoram
  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon seasoned salt
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1-3/4 cups crushed Caesar salad croutons
  • 1/2 cup white wine or chicken broth

Directions

  • 1. Cut Monterey Jack cheese into eight 2-1/2-in. x 1-in. x 3/8-in. strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours.
  • 2. Flatten chicken to 1/8-in. thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons.
  • 3. Place seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Discard toothpick before serving. Yield: 8 servings.

Nutritional Facts

1 each: 436 calories, 23g fat (12g saturated fat), 193mg cholesterol, 498mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 41g protein.

Reviews for Baked Chicken Supreme

Sort By :
MY REVIEW
stotes User ID: 5703701 40273
Reviewed Sep. 28, 2012

"This chicken is excellent, it's like a flavorful homemade chicken kiev. I made the recipe following the directions with a difference of halfing it and using a bit more wine then it called for, 1/3 cup instead of 1/4."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.