Monterey Chicken
From conner909 16 years ago
- 35 minutes to make
- Serves 8
One of our favorite chicken dishes, and an old standby, this recipe can be made in advance and is easily transportable! Please read the entire recipe first.
Ingredients
- 8 boneless, skinless, chicken breasts shopping list
- 1 (7 oz.) can chopped mild green chilies* shopping list
- ½ lb. monterey jack cheese, cut into 8 strips shopping list
- ½ cup fine dry bread crumbs shopping list
- ¼ cup freshly grated parmesan cheese shopping list
- 1 to 3 teaspoons chili powder shopping list
- ½ teaspoon salt shopping list
- ¼ teaspoon ground cumin shopping list
- ¼ teaspoon freshly ground black pepper shopping list
- 6 tablespoons butter, melted shopping list
- tomato sauce (recipe follows) shopping list
- **** shopping list
- Tomato Sauce: shopping list
- 1 (15-oz.) can plain tomato sauce or 1 can rotel shopping list
- or mix the two together. Some of the sauce can be spooned shopping list
- on top of each breast before cooking. shopping list
- ½ teaspoon ground cumin shopping list
- 1/3 cup sliced green onion shopping list
- salt and freshly ground black pepper to taste shopping list
- Garnish: shopping list
- sour cream shopping list
- Fresh limes shopping list
- cilantro shopping list
How to make it
- Pound the chicken breasts between 2 sheets of waxed paper until thin.
- Spread each breast with 1 tablespoon of the green chilies.
- Place 1 cheese strip on top of each portion of chiles.
- Roll up each chicken breast and tuck ends under.
- Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish.
- Dip each stuffed breast into the melted
- Butter and roll in the bread crumb mixture.
- Place the breasts in a baking dish, seam side down.
- Drizzle with remaining butter.
- Cover and chill for at least 4 hours or overnight.
- Preheat the oven to 400 degrees F.
- Bake for 25 to 40 minutes, or until done.
- Serve with Tomato Sauce and garnish with sour cream and fresh limes.
- Sprinkle with finely chopped cilantro. (optional)
- *I use whole green chiles and wrap 1 cheese strip in 1 whole chile and then put it into the breast; it’s less messy and I like the flavor of more chile.
- Serve with rice or how about couscous??
The Rating
Reviewed by 4 people-
Wow! It's like Chicken Parmigiano (a fav of mine!) on vacation in Mexico!! And we ALL know vacations are lots of fun :) Thanks -- yet again! -- Conner :)
kukla
in Barrie, Ontario loved it
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This is really good with bacon pieces included as well:)
One of my favorites too.:)
sirshawnthebrewer
in Akron loved it
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I love this----Thank you, Conner! :)
bakermel
in Topeka loved it
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