This recipe has been one of my family’s favorite meals for a long time…. made with chicken coated in breadcrumbs, browned lightly in butter and then baked with a layer of muenster cheese- it it simple enough to prepare for a weeknight meal, but special enough to command the center stage at Sunday dinner too! The only problem we had with it- was that we used to make it with breadcrumbs. Until the day when we realized that my third son Jack had developed an allergy to sesame seeds, which can be present in store-bought breadcrumbs, and had his first ever allergic reaction right at the kitchen table! We now know just how sensitive his system is when it comes to sesame- and avoid it at all costs. So you’ll see that the recipe below calls for using crushed Ritz crackers rather than bread crumbs- because that’s what works for us (since they are always on hand at our house, and I would need to remember to plan head by a day or so to make my own sesame-free breadcrumbs!) But however you make it- you have to give this recipe a try! Oven Baked Muenster Cheese Chicken is fantastic!
Give yourself 20 minutes or so to coat the chicken in breadcrumbs, crushed Ritz or whatever your desired coating might be, and then brown it on the stove top in a bit of butter until golden. Transfer the chicken to a 13×9 pan (for my crowd I double the recipe), add the layer of muenster cheese, and then drizzle over that a cup of chicken broth made from bouillon cubes (that’s part of the key to the deliciousness of this recipe!)
Bake it for 15-20 minutes until the chicken is cooked through and the cheese is melty and bubbly and golden!
- 4-6 thinly sliced boneless, skinless chicken breasts
- 2 egg yolks
- 1 sleeve of Ritz crackers, crushed to fine bits (or 1 cup of bread crumbs)
- 2 T butter
- 6 slices of Muenster cheese
- 2 bouillon cubes dissolved in 3/4 cup of boiling water
- Beat the egg yolks together and then coat the chicken breasts in the egg yolk to cover (I like to do this in the morning and let them sit in the egg yolk all day in the fridge).
- Coat each chicken breast in the crushed Ritz crackers (or breadcrumbs).
- Melt the 2T butter in a pan, and brown both sides of the chicken breast until golden brown.
- Place the chicken in a 13x9 pan, covering each cutlet with a piece of muenster cheese. Drizzle the bouillon mixture on top of the cheese.
- Bake at 350 degrees for 15-20 minutes until the chicken is cooked through and the cheese has melted.