Miles Wine Cellars Italian Chicken
Serves 6-8

2 lbs. boneless chicken breast, cut into bite size chunks
3 eggs, beaten
3 cups Italian breadcrumbs
1 cup chicken broth
1 cup Miles Wine Cellars Chardonnay
1 bag fresh spinach
8 oz. fresh mushrooms, sliced
12 oz. mozzarella, shredded
OR
2 cups parmesan, grated
Butter or olive oil to sauté chicken

Place chicken and eggs in sealable plastic bag and allow to soak in refrigerator overnight. Remove chicken from bag and discard eggs. Coat chicken in breadcrumbs and sauté in butter or oil until slightly browned. Place in buttered, deep baking pan. Deglaze frying pan with broth and wine. Pour over chicken. Top with spinach, mushrooms and cheese. Cover with foil. Bake at 350 for 20 minutes. Remove foil and bake for 20 more minutes.
Serve alone, over pasta or over garlic roasted potatoes