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.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 55 min

Servings: 4 to 6

Recipe By: Iowa Bed & Breakfast Innkeepers Association

From:  Discover Iowa
Used with permission of Iowa Bed & Breakfast Innkeepers Association

Chef Suggestions
Serve over a plate of Rice Pilaf.