Recipe by Barb in WNY
A dish that sounds delicious and easy.
Top Review by vrvrvr
Flavor was quite good and we enjoyed this chicken dish a lot, but the execution was a bit problematic. For one thing, in step 4 when it says to pour the broth and wine over the chicken, that would completely negate all of the toppings on the chicken breasts. I poured the liquid around the chicken. After baking, I topped the chicken breasts with the cheeses and breadcrumbs and dotted with butter, but it would not brown, even after 4 minutes under the broiler. There was also the issue of chicken breasts sitting in broth. I removed the breasts to a platter, placed the pan of broth on the stove top and brought it to a boil, and added about 1/3 c. cream with 1 T. cornstarch mixed in, to create a gravy. It was very flavorful and delicious. Otherwise, you're serving the chicken breasts with nothing more than a watery-thin chicken broth-wine sauce. Maybe some would like it that way. For us, a gravy was more desirable. Again, great flavor!
- 3 tablespoons butter, divided
- 4 boneless chicken breasts
- salt and pepper, to taste
- 2 scallions, thinly sliced
- 1 tablespoon parsley, chopped fresh
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup chicken stock
- 3 tablespoons dry white wine
- 3⁄4 cup swiss cheese, grated
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons breadcrumbs
Directions See How It's Made
- Preheat oven to 375°F.
- Lightly butter a shallow baking dish.
- Place chicken in baking dish and sprinkle with salt, pepper, scallions, parsley, and thyme.
- In a measuring cup combine broth and wine and pour over chicken,
- Cover and bake 20 minutes.
- In a small bowl combine cheeses and breadcrumbs.
- Remove chicken from the oven and sprinkle with cheese mixture.
- Dot with remaining butter and place under broiler until cheese is melted and golden.