Simon and Garfunkel Chicken
"Haven't tried this one yet. Hope to try it soon."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 chicken breasts
- 1⁄2 cup butter
- 8 slices mozzarella cheese
- 1⁄4 teaspoon sage
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon thyme
- 2 tablespoons parsley
- 1 cup flour
- 1 cup breadcrumbs
- 1 egg
- 1 cup white wine
directions
- Preheat oven to 350 degrees.
- Flour, egg, then bread crumb each piece of chicken and put in a 9 X 12-inch dish.
- Melt butter and add parsley, sage, rosemary, thyme and wine.
- Pour mixture over chicken.
- Bake for 1 hour.
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Reviews
-
I didn't use the mozzarella cheese, as the recipe never said what to do with it. I'm assuming the intention is to lay the cheese over the chicken breasts, which seems counter productive, as it would make the coating on the chicken mushy and keep it from crisping up like it should. I used bone in chicken breast. I assume this is what the recipe intends, since the long bake time would be too much for boneless, skinless chicken. I pulled the skin off some of the breasts to reduce the fat, and both types turned out moist and delicious. We used 6 HUGE chicken breasts. Only 4 fit in a 9 by 13 pan! The other two went into a square pan, and I made 1/2 a recipe of sauce for them, with chicken broth instead of wine. Both ways turned out well. The bake time was pretty close to right on for the large chicken breasts, so if using smaller ones, be sure to start checking the chicken before the hour is up. I marinated the chicken for about 6 hours in some white wine, salt, pepper, and fresh thyme. I also added salt to the bread crumbs and salt and pepper to the flour, because our chicken breast was not injected with any sort of salt solution, and the recipe did not call for any salt. I think it might be pretty bland otherwise. We served this with some broccoli pesto linguini and a green salad. -
This was a very tasty recipe.The coating sealed in the juices nicely.The only thing I didn't do was use the cheese.And I had to substitute chicken broth for the white wine. My family loved it. Thanks!
Tweaks
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I didn't use the mozzarella cheese, as the recipe never said what to do with it. I'm assuming the intention is to lay the cheese over the chicken breasts, which seems counter productive, as it would make the coating on the chicken mushy and keep it from crisping up like it should. I used bone in chicken breast. I assume this is what the recipe intends, since the long bake time would be too much for boneless, skinless chicken. I pulled the skin off some of the breasts to reduce the fat, and both types turned out moist and delicious. We used 6 HUGE chicken breasts. Only 4 fit in a 9 by 13 pan! The other two went into a square pan, and I made 1/2 a recipe of sauce for them, with chicken broth instead of wine. Both ways turned out well. The bake time was pretty close to right on for the large chicken breasts, so if using smaller ones, be sure to start checking the chicken before the hour is up. I marinated the chicken for about 6 hours in some white wine, salt, pepper, and fresh thyme. I also added salt to the bread crumbs and salt and pepper to the flour, because our chicken breast was not injected with any sort of salt solution, and the recipe did not call for any salt. I think it might be pretty bland otherwise. We served this with some broccoli pesto linguini and a green salad.
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This was a very tasty recipe.The coating sealed in the juices nicely.The only thing I didn't do was use the cheese.And I had to substitute chicken broth for the white wine. My family loved it. Thanks!
RECIPE SUBMITTED BY
Cooking is what I do. I love looking for new recipes. I have three daughters, the last one left for college this year. Being a military family gives us the opportunity to try a variety of cuisine's from all over the world. I learned to cook from watching my father while I was growing up and have loved cooking as long as I can remember. A big thank you to everyone for this wonderful site.
