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Baked Chicken Supreme

 Baked Chicken Supreme
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
8 ServingsPrep: 20 min. + chilling Bake: 50 min.


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Baked Chicken Supreme (continued)

Directions (continued)

  • 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 serving equals 436 calories, 23 g fat (12 g saturated fat), 193 mg cholesterol, 498 mg sodium, 12 g carbohydrate, 1 g fiber, 41 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.