Chicken Breast In Wine Sauce
Delight in tender chicken breasts stuffed with cheese and herbs, then baked in a flavorful wine sauce—perfect for elegant dinners or special occasions.
Ingredients
- 4 chicken breasts, skinned, boned and pounded flat ⓘ
- 1/4 cup butter ⓘ
- 1/4 teaspoon Italian seasoning ⓘ
- 1/4 teaspoon parsley ⓘ
- flour
- 2 tablespoons water ⓘ
- herb dressing, crushed ⓘ
- 1/4 teaspoon leaf marjoram ⓘ
- 1/4 teaspoon oregano ⓘ
- Mozzarella cheese slices
- 1 egg, beaten ⓘ
- 1 teaspoon oil
- 1 1/2 cups dry white wine ⓘ
Instructions
- Mix butter, marjoram, Italian seasoning, oregano, and parsley together to create a herb butter mixture.
- Place a dab of the herb mixture in the center of each flattened chicken breast.
- Add two slices of mozzarella cheese on top of the herb mixture, then roll up each chicken breast.
- Roll the stuffed chicken breasts in flour until coated evenly.
- Dip each rolled chicken breast into the beaten egg mixed with water and oil.
- Then dip the chicken into herb stuffing crumbs to coat.
- Arrange the coated chicken breasts in a baking dish and bake at 350°F (175°C) for 20 minutes.
- In a saucepan, melt the remaining herb butter mixture with the dry white wine.
- Pour the wine sauce over the baked chicken breasts and bake for an additional 25 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in a mixture of olive oil, garlic, and lemon juice for a few hours before preparing. If you prefer a lighter option, substitute the butter with olive oil. You can also use herbs de Provence instead of Italian seasoning for a different flavor profile. Ensure the chicken is pounded evenly for uniform cooking.
Serving Suggestions
This dish pairs well with a side of roasted vegetables or a fresh salad to balance the richness of the wine sauce. For a heartier meal, serve it alongside mashed potatoes or rice to soak up the delicious sauce. For a unique twist, try pairing with Chicken In Marinade(Japanese Style) for a flavorful dinner experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, adding a splash of wine sauce to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast In Wine Sauce contains roughly 1770 calories, with 3g protein, 12g carbohydrates, and 192g fat. It is an excellent source of iron (32% of the Daily Value), dietary fiber (23% of the Daily Value), and calcium (23% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs can be used as a substitute for breasts. They will add a richer flavor and remain moist during cooking. Just ensure they are boneless and skinless for the best results, and adjust the cooking time as needed based on thickness.
What type of white wine is best for this dish?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe. Avoid sweet wines, as they can alter the flavor of the sauce. The wine should complement the herbs and chicken without overpowering them.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and coat it with the herb mixture and breadcrumbs a day in advance. Store it in the refrigerator, covered, until ready to bake. Just add extra time to the baking process if starting from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).