Redo of Monterey Chicken
Posted: Sun Aug 07, 2016 2:06 pm
I have posted this before but it was pretty sloppy so I thought I do another one "just because"
Several years ago I bought a Cook Book from the Ladies going door to door for the local "Lions Club". Altho there are many many good recipes in the book, Monterey Chicken is one of my favorites that I use often. Of course I tweeked it to my quantity requirements and Tex Mex taste buds. Their recipe uses chili powder and cumin in addition to what I use plus many more breasts.
Note: large quantities of this recipe can be made ahead of time and kept in the frig until ready to cook the next day.
Ingredients:
1 deboned chicken breast
Salsa, Picante, Pico de Gallo
Bar-boiled Jalapenos
Butter or Margerine
Italian Bread Crumbs
Monterey Jack Cheese
(of course you could use your imagination on fillings)
After deboning one chicken breast then separate into 2 or 3 nice pieces. Pound flat and then add fillings of your choice.
Tuck ends and roll into a roll then roll in melted butter.
Then roll in dry bread crumbs
Spray baking dish with Pam and place the rolled chicken in prepared dish
drizzle any remaining butter over breaded rolls
add garnish if needed then cover with foil and refrigerate at least 4 hours or overnight
Preheat oven to 400 degrees and bake for 25 to 40 minutes until done - - doing one chicken breast usually takes me 30 to 35 minutes. These can be served now or you can add cheese and salsa/pico and return to the oven to melt the cheese. You can also add Sour Cream and Lime Juice if desired. Plate and serve with your desired sides or a simple salad. Today I chose small grapes, cherry maters, blackberries and green own-yawns drizzled with buttermilk ranch dressing.
Several years ago I bought a Cook Book from the Ladies going door to door for the local "Lions Club". Altho there are many many good recipes in the book, Monterey Chicken is one of my favorites that I use often. Of course I tweeked it to my quantity requirements and Tex Mex taste buds. Their recipe uses chili powder and cumin in addition to what I use plus many more breasts.
Note: large quantities of this recipe can be made ahead of time and kept in the frig until ready to cook the next day.
Ingredients:
1 deboned chicken breast
Salsa, Picante, Pico de Gallo
Bar-boiled Jalapenos
Butter or Margerine
Italian Bread Crumbs
Monterey Jack Cheese
(of course you could use your imagination on fillings)
After deboning one chicken breast then separate into 2 or 3 nice pieces. Pound flat and then add fillings of your choice.
Tuck ends and roll into a roll then roll in melted butter.
Then roll in dry bread crumbs
Spray baking dish with Pam and place the rolled chicken in prepared dish
drizzle any remaining butter over breaded rolls
add garnish if needed then cover with foil and refrigerate at least 4 hours or overnight
Preheat oven to 400 degrees and bake for 25 to 40 minutes until done - - doing one chicken breast usually takes me 30 to 35 minutes. These can be served now or you can add cheese and salsa/pico and return to the oven to melt the cheese. You can also add Sour Cream and Lime Juice if desired. Plate and serve with your desired sides or a simple salad. Today I chose small grapes, cherry maters, blackberries and green own-yawns drizzled with buttermilk ranch dressing.
