If you’re not familiar with muenster cheese (because I’ll be honest–I hadn’t even tasted it until a few years ago) it’s comparable to both white american cheese and sharp jack cheese, and is really smooth in texture (thanks wiki–all I knew what that is tasted good!) I don’t use it often, but apparently it melts easily and is therefore perfect for grilled cheese sandwiches, cheeseburgers, quesadillas, etc.
I do know it’s definitely delicious melted over chicken as well. With juicy, savory mushrooms on top to boot. (Remember how used to hate mushrooms? Totally digging them now!)
- 4 boneless, skinless chicken breasts
- 1 cup milk
- 1 1/3 cup Italian seasoned bread crumbs
- 4 slices Muenster cheese
- 1 1/2 cup sliced mushrooms
- 1/3 cup chicken broth
- salt and pepper
- 1 tbsp extra virgin olive oil
- Dip each piece of chicken in milk, then in the bread crumbs. Season both sides of each breast with salt and pepper as well.
- Coat a large skillet with olive oil and heat over medium-high heat. Lightly brown each side of the breasts.
- Arrange chicken in a lightly greased 9X13 inch pan and top each breast with a slice of muenster cheese. Then top with sliced mushrooms (distribute evenly among breasts) and pour chicken broth over and around chicken.
- Cover dish with aluminum foil and bake for 30 minutes. After 30 minutes remove foil and baste with any broth in the dish, then cook uncovered for another 15-20 minutes (making sure chicken is cooked through).
- Season with additional salt and pepper if needed.**use two slices of cheese on each breast if you'd like it really cheesyServes 4
- slightly adapted from Allrecipes