Chicken Parmesan with Iowa Wine
The Okoboji Country Inn chef Donna Muilenburg used good Marsala wine to prepare the dish, but when a local Iowa winery's Semi-Dry Reisling became available, she switched. This delicate semi-dry white wine with fresh fruity scent and flavors is a perfect substitute for Marsala wine.
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon thyme
1/2 cup Parmesan cheese
1 tablespoon parsley
1/3 cup bread crumbs
4 to 6 chicken breasts
1/3 cup water
1 tablespoon oil
1/4 cup butter, melted
1/3 cup Marsala wine or any dry fruity wine substitute
In a bag place spices, cheese, parsley and bread crumbs. Add chicken and coat by shaking.
Oil a shallow baking pan. Pour water into pan and arrange chicken in baking pan. Sprinkle chicken with oil and melted butter. Bake, uncovered, for 30 minutes at 350 degrees.
At the end of the 30 minutes, pour wine over chicken; lower temperature to 325 degrees. Cover and bake for an additional 15 minutes. Remove foil; bake an additional 10 minutes more.
Serve over a plate of rice pilaf.