Yield: 8 Servings
|8 \N||Skinless; boneless chicken breasts|
|1 \N||Stick margarine or butter|
|1 \N||Clove garlic; minced fine|
|\N \N||Monterey Jack; Swiss or Mozzarella cheese|
|\N \N||Parmesan cheese|
|\N \N||Minced parsley|
|½ cup||White wine|
Lightly salt and pepper chicken breasts and coat evenly with mixture of panko and parmesan cheese. Saute in butter and garlic mixture. Put browned chicken pieces in a baking pan. Garnish each piece with minced parsley and a slice of cheese. Pour ½ cup of wine over chicken and bake uncovered for 30 minutes at 350 degrees.
Saute fresh mushrooms in butter and garlic and pour alongside chicken pieces for the last 15 minutes of baking.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .