Baked Chicken Supreme Recipe

5 1 2
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Baked Chicken Supreme Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min.

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

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 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.
Originally published as Chicken Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p64

Nutritional Facts

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

  • 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
  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.
Originally published as Chicken Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p64

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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."

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