MUENSTER CHICKEN
INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST CUT IN CHUNKS
EGGS BEATEN
BREAD CRUMBS
OLIVE OIL
MUSHROOMS SLICED
GREEN ONIONS CHOPPED
MUENSTER CHEESE SLICED
CHICKEN BROTH
CHUNK CHICKEN BREAST AND PLACE IN BEATEN EGGS. IF POSSIBLE LET THE CHUNK
ED CHICKEN BREAST SOAK IN EGGS OVER NIGHT IN THE REFRIGERATOR FOR THE CHICKEN TO TENDERIZE. I USUALLY DON'T
SOAK OVER NIGHT , I'M TOO HUNGRY TO WAIT . TAKE THE CHICKEN OUT OF THE EGGS AND MIX IN THE BREAD CRUMBS TO COAT.
NOW FRY THE CHICKEN IN A PAN WITH OLIVE OIL. DON'T PUT TOO MUCH CHICKEN IN THE PAN , MAKE SURE THERE IS ROOM BETWEEN EACH
CHUNK SO THEY DON'T STICK TOGETHER.
PUT ONE LAYER OF CHICKEN IN A CASSEROLE DISH , COVER WITH MUSHROOMS AND
GREEN ONIONS. NEXT PUT A LAYER OF CHEESE. REPEAT THESE LAYERS AS MANY TIMES AS YOU LIKE . I USUALLY HAVE CHICKEN AS
MY TOP LAYER SO THE CHEESE DOES NOT SCORCH. LASTLY POUR SOME CHICKEN BROTH ON TOP, JUST ENOUGH TO COAT IT AND HAVE A LITTLE
BIT ON THE BOTTOM OF THE CASSEROLE DISH. BAKE AT 350 TO 400 FOR ABOUT 30 -40 MINUTES. DON'T FORGET TO SERVE WITH FRESH VEGGIES
FROM THE BASKETERIA, BROCCOLI, ASPARAGUS, BEANS . YOUR CHOICE.
THIS RECIPE WORKS WITH OTHER CHEESES AS WELL . WE USED TO SERVE IT TO THE
KIDS AS MONSTER CHICKEN, MONSTERRELLA CHICKEN, OR MONTERREY JACK O LANTERN CHICKEN .THE PLAY ON THE NAMES OF THE CHEESES MADE
IT FUN WHEN THEY WERE LITTLE AND IS STILL ONE OF THEIR FAVORITES AS WELL TO THIS DAY
