It's time to name a cheese of the month, and today's pick is a long time love of the Test Kitchen: Muenster. You know the one that stands out in the deli case with its bright orange jacket... and is it ever versatile. It's at home on a cheeseboard, in a sandwich or in a casserole. And one dish that really showcases the taste, the texture and the overall excitement of Muenster has to be this. Watch. After flattening 4 boneless, skinless chicken breasts, we bread 'em with some seasoned breadcrumbs. You see, the seasoned breadcrumbs will give us all the crunch and flavor we need. Ok, we'll place them in a baking pan, and a little tip: Coat the tops of the chicken with a non-stick cooking spray before baking them. That way they'll be nice and crispy while they bake. And since we pounded them thin, they bake up in no time. We top each piece with a slice of Muenster and finish it off with a bit of white wine. You see, the combo of cheese and the wine gives it sort of a rich fondue-like taste! And once the cheese is all melty and the chicken is cooked through are we ever in for a treat. Maybe serve it up with some wild rice and your favorite veggies and dinner is ready. So what are you waiting for? The super easy recipe for "Company Chicken" is online now just in time for those nights when you need dinner in a flash! Ah, Muenster, it's no wonder it's one of our longtime favorites. It's creamy, it's mellow, it's as Mr. Food would say... "OOH IT'S SO GOOD!!"