Ingredients for Baked Chicken And Wine
- 4 boneless, skinless chicken breasts
- 6 tablespoons butter, melted
- Romano Cheese (not used in recipe, Parmesan cheese is used instead)
- 1 1/2 cups fine dry bread crumbs
- 1 teaspoon dried oregano
- 1/2 cup dry white wine
- Green Onions (not used in recipe, chopped onion is used instead)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- Salt and pepper to taste (for sauce)
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How to Make Baked Chicken And Wine
- Preheat oven to 350°F (175°C).
- Melt 4 tablespoons of butter in a microwave-safe bowl.
- In a shallow dish, combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan cheese, and 1/4 teaspoon of salt and pepper.
- Dip each chicken breast into the melted butter, ensuring it's fully coated, then dredge in the breadcrumb mixture, pressing gently to adhere.
- Place the breaded chicken breasts in a baking dish. Bake, covered, for 20-25 minutes.
- While the chicken is baking, prepare the wine sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 1/2 cup chopped onion and cook until softened, about 3 minutes.
- Stir in 1/2 cup dry white wine, 1 teaspoon dried oregano, and salt and pepper to taste. Simmer for 5 minutes, or until slightly reduced.
- With about 5 minutes remaining in the chicken's baking time, remove the cover from the baking dish and pour the wine sauce evenly over the chicken.
- Bake, uncovered, for the remaining 5 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
20g
Fat
139g
Carbs
18g
