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Oven-Baked Muenster Chicken

September 08, 2014

3042 shares
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Muenster Chicken – Oven-baked chicken breasts are dredged in bread crumbs, covered with creamy Muenster cheese and infused with a subtle hint of white wine!

Muenster Chicken - Oven-baked chicken breasts are dredged in bread crumbs, covered with creamy Muenster cheese and infused with a subtle hint of white wine!

Growing up in Wisconsin you’ll find that cheese is a staple ingredient to almost every recipe prepared around here. Even if I didn’t live in the Midwest, I have a sneaky suspicion cheese would actually find me. Believe it or not, a couple weeks ago I tasted a kind of cheese I had never tasted before.

I’m not sure why I had never tasted it before but I think it had something to do with the name. Muenster. I think the name reminded me of The Munsters. Do you remember that show? Regardless, there was just something about the name that turned me off a bit, so I just had never tried it.

I was at a family get-together, and we were all sitting around the table eating off of a cheese plate. I picked up a piece of what I didn’t know at the time was Muenster cheese, and it turned my world upside down. This cheese was the most creamy and mild cheese I had ever tasted.

I recently posted something on my personal Facebook page about this being the best cheese ever, and my dear cousin Sue commented that she had a recipe for Oven-Baked Muenster Chicken. No way. I asked her to send it over. She did – and the rest is history.

To start out, my cousin Sue and her husband Bob are wonderful cooks and they love to travel, so they have the opportunity to try so many wonderful dishes. I was so excited to try out this recipe from her.

These oven-baked chicken breasts are dredged in bread crumbs, covered with creamy Muenster cheese and infused with a subtle hint of white wine. Divine.

Muenster Chicken - Bitz & Giggles         

I’m going to apologize up front for the photos. I made this chicken in the evening and I was fighting for natural light. The photos took me back about a year ago when I had first started blogging {shudder}. I considered not even posting this, but because the recipe is so delicious, I just had to share and couldn’t wait for “the next time.” Because, believe me, there will be a next time. Sue mentioned it has become one of their go-to recipes in their house. It will become a go-to recipe in ours, too. For sure.

Muenster Chicken - Bitz & Giggles

So, I mentioned I made two batches. I prepared the chicken in two different pans. For one batch I used a 9×13 foil-lined baking pan, and for the other, I used my ridged stoneware baking pan. The cheese over the chicken in the foil-lined baking pan actually browned nicely, whereas it just looked “melted” in the other pan. You are welcome for the experiment. 🙂 All of the chicken breasts were still super tasty, but for a nicer browned cheese effect, I recommend using a foil-lined baking pan. 

Muenster Chicken - Bitz & Giggles
I was a bit leery about adding the white wine to the bottom of the pan because I imagined the bread crumbs and bottom of the chicken getting soggy. But. . .IT DIDN’T. The wine just infused the chicken and the cheese melted around each breast, perfectly.

What a simple, delicious recipe. SO GOOD. Thanks so much, Sue, for a fantastic oven-baked chicken recipe, perfect for a busy weeknight or lazy weekend meal.

Muenster Chicken - Oven-baked chicken breasts are dredged in bread crumbs, covered with creamy Muenster cheese and infused with a subtle hint of white wine!

Oven-Baked Muenster Chicken

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★★★★★

5 from 3 reviews

Oven-baked chicken breasts dredged in bread crumbs, covered with creamy Muenster cheese and infused with a subtle hint of white wine. Divine.

  • Yield: 4 1x

Ingredients

  • 3–4 skinless, boneless chicken breasts
  • 6–8 slices of Muenster cheese
  • Plain or seasoned bread crumbs
  • 1/4 c. dry white wine
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Wash and pat chicken breasts dry.
  3. Salt and pepper chicken.
  4. Dredge both sides of the chicken in bread crumbs.
  5. Place in greased, foil-lined pan.
  6. Bake at 350 degrees for 16 minutes.
  7. Remove from oven and pour wine in the bottom of the baking pan.
  8. Place two slices of cheese over each chicken breast.
  9. Return to oven and bake an additional 16 minutes, or until done.

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  1. Serene @ House of Yumm says

    September 8, 2014 at 6:49 pm

    This sounds soooo good right now! I love muenster. I love cheese. Anything with cheese is a definite winner in our household. And you’re so sweet you cook your family dinner on time and do the pics anyway. I cook my family food during the morning so I can take my pics and then serve them the reheated food later. They have no idea what a freshly cooked meal tastes like anymore! #foodbloggerproblems

    Reply
    • Sara says

      September 8, 2014 at 10:24 pm

      Uggh, Serene. This was one of those “I’ll just try and take a picture of the food on the table” type situations. LOL The daylight was already gone – a complete disaster, but such a good recipe. I never thought about cooking dinner EARLY! LOL Love it. I may need to do that come winter when it’s dark by 4:00 pm!

      Reply
  2. Yolanda Shoshana says

    September 10, 2014 at 11:29 am

    Girl! I don’t normally comment on blogs but this got my attention. I love nesting in the fall so this chicken is so gonna get made on a football Sunday!! Thanks. 😉 PS- what you got for crockpots, I will be on the lookout.

    Reply
    • Sara says

      September 10, 2014 at 1:37 pm

      Yolanda! You certainly made me smile today! You definitely need to make the chicken and I will make sure to get some crock pot recipes on the schedule! I love comfort food too!

      Reply
  3. Elizabeth says

    September 10, 2014 at 11:38 am

    I love these. I have to laugh about the picture comment, because I haven’t been blogging for long, but even so my pictures have improved so much!! I guess I have to go back sometime and redo those pics! I love how this turned out and I would probably do the foil if it makes the cheese brown!! Pinning and so-to-try!!

    Reply
    • Sara says

      September 10, 2014 at 1:36 pm

      Elizabeth, I think all bloggers feel that way about going back to “re-do” photos. Sometimes, however, it’s fun to look back and see how you’ve progressed and how far you’ve come. You definitely need to try the chicken and best wishes for continued blogging success!

      Reply
  4. Pure Grace Farms says

    September 11, 2014 at 8:08 am

    Looks delicious. Hey, when the food is hot, who has time to take a lot of pictures! I would love it if you had an opportunity to come by this evening and share at Foodie Fridays (Thursday 9 pm EST). The recipe looks great and I think everyone will love it.
    Blessings,
    Shari
    http://puregracefarms.com/

    Reply
    • Sara says

      September 11, 2014 at 3:00 pm

      Thanks for stopping by, Shari! You’re so right about eating the food when it’s still hot! Regardless, even if the photos didn’t turn out as good as I would have liked, the chicken is amazing!

      Reply
  5. Tess says

    September 13, 2014 at 10:53 pm

    Does it have to be white wine? We aren’t big drinkers and I don’t want to waste the wine. Otherwise this sounds great!

    Reply
    • Sara says

      September 14, 2014 at 9:18 am

      Tess, you probably wouldn’t need to put anything in the bottom of the pan after you put the breading on the chicken. I think the wine gives the chicken an extra pop of flavor, but the chicken alone with the breading and the cheese would still be quite flavorful. Try using seasoned breadcrumbs instead of plain!

      Reply
      • Sue Gebhardt says

        September 22, 2014 at 10:03 am

        Tess, we purchase the little individual bottles of wine in the liquor section of the grocery store when we make this recipe. Often you can buy singles… or they come in a four pack. Yes, unless you plan to drink the rest of the bottle of wine when you make this chicken recipe, it’s better to just use a portion of a small bottle. I truly do believe it adds flavor to the recipe.

        Reply
  6. LAURA says

    September 14, 2014 at 11:08 pm

    Hi Sara- This is a Tickle My Tastebuds Tuesday feature at http://imnotatrophywife.com! Sara I stopped by to tell you and I got lost in your blog with all the recipes etc! Congrats to your little guy! Would love a social media shout out on Tuesday if you get a chance! Please link up again- maybe those blueberry muffins! yum! laura

    Reply
    • Sara says

      September 15, 2014 at 1:51 pm

      So exciting about the feature, Laura! Thank you so much!

      Reply
  7. Jaren (Diary of a Recipe Collector) says

    September 19, 2014 at 10:58 pm

    That’s always no fun when I lose light and I need to photograph! They still look absolutely delicious! Thanks for linking up with Saturday Night Fever!

    Reply
    • Sara says

      September 21, 2014 at 7:58 am

      Thanks for the sweet comment, Jaren! Maybe I need to make dinner during lunch and just reheat later? LOL

      Reply
  8. Liz says

    September 21, 2014 at 10:58 am

    Delicious recipe. Thanks so much.

    Reply
    • Sara says

      September 23, 2014 at 10:45 am

      I’m so glad you enjoyed it, Liz!

      Reply
  9. Karly says

    September 21, 2014 at 11:10 am

    This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  10. Garrett Allen says

    August 30, 2016 at 5:46 pm

    How come no guys are on here? This dish rocked and my family DESTROYED it. Thanks for the recipe.

    Reply
    • Sara says

      August 31, 2016 at 9:44 pm

      You just made my day, Garrett! And THANK YOU for being here! Those other “guys” just don’t know what they’re missing. 😉

      Reply
  11. Linda Ewankowich says

    April 27, 2017 at 5:55 pm

    This was great, a definite go-to chicken dish! My husband loves Muenster cheese so I gave it a try. Easy to make, great taste, it’s a win win! Only change was I used Panko crumbs because that’s what I had on hand.

    ★★★★★

    Reply
    • Sara says

      April 27, 2017 at 9:44 pm

      I’m so glad you and your husband enjoyed it! I love your substitution of Panko crumbs, too!

      Reply
  12. Jessica Johnson says

    January 10, 2018 at 10:01 pm

    Do you dip the chicken in egg before breading? Or just straight into the bread crumbs

    Reply
    • Sara says

      January 15, 2018 at 9:56 am

      You shouldn’t need egg. Even after you pat the chicken breasts with paper toweling, they should still be moist enough to hold the crumb mixture.

      Reply
  13. Denise says

    January 2, 2019 at 5:39 pm

    Loves this recipe. The chicken was moist and it was very easy and quick to prepare.

    ★★★★★

    Reply
    • Sara says

      January 13, 2019 at 9:09 pm

      That’s great to hear, Denise! So glad you enjoyed it!

      Reply
  14. Anonymous says

    December 29, 2019 at 10:34 am

    I’ve made this twice (or three times?) and it is delicious!! Crispy chicken & melty cheese, what’s not to love?

    ★★★★★

    Reply
    • Sara says

      December 29, 2019 at 11:30 pm

      I’m so glad you enjoy it!!

      Reply

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Hi, I'm Sara!

I’m a Mid-Western girl with a Type A personality who lives to entertain. I believe it’s the special touches that make all the difference when it comes to family, home and a happy life. Read more

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