CHICKEN MONTEREY
This is a delicious entree - easy to make and elegant enough for a dinner party!!!
Provided by DOREENB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
- Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
- In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
- Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 399 calories, Carbohydrate 16 g, Cholesterol 116.6 mg, Fat 21.1 g, Fiber 0.9 g, Protein 32.6 g, SaturatedFat 12.2 g, Sodium 484.8 mg, Sugar 1.4 g
MONTEREY CHICKEN
Make and share this Monterey Chicken recipe from Food.com.
Provided by Catie
Categories Chicken Breast
Time 8h30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together and place chicken breasts in it. Add enough water to bring the marinade up to the middle of the chicken breast.
- OR.
- Mix together the marinade (as mentioned above) and place into a ZipLoc bag large enough for all the chicken breasts to fit inches Add water until the marinade reaches the top of the chicken breasts.
- Marinate for as close to 8 hours as possible.
- To cook:.
- Bake, Broil, Grill or Skillet Fry, either way works well. Chili's grills (and I prefer grilled). Choose your preferred method and cook until the breasts are done.
- While the breasts are cooking, fry up the bacon until CRISP!
- When the chicken is done, top each breast with 2 tbsps of BBQ sauce, two strips of bacon and 1/4 cup of shredded cheese.
- Microwave the breasts (or broil) until the cheese is melted.
- Serve!
MONTEREY BARBECUED CHICKEN
Linda Coleman of Cedar Rapids, Iowa turns regular chicken into a savory dish with barbecue sauce, crisp bacon and melty cheese. It gets even better with a sprinkling of fresh tomatoes and green onions.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain. , Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. , Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
MONTEREY CHICKEN
As colorful as spring itself, Crystal Heese's tender and tasty chicken entree is sure to become a popular supper standby. "It's been my husband's favorite meal since before we were married," she writes from Quitman, Texas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet coated with cooking spray, cook chicken for 4-5 minutes on each side or until juices run clear. Transfer to a greased baking sheet. , Top each with barbecue sauce, bacon and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and chives.
Nutrition Facts : Calories 246 calories, Fat 9g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 658mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.
MONTEREY CHICKEN
Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!
Provided by Leigh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h
Yield 4
Number Of Ingredients 8
Steps:
- To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
- Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
- Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 642.2 calories, Carbohydrate 27.5 g, Cholesterol 140.2 mg, Fat 37.5 g, Fiber 1.3 g, Protein 46.4 g, SaturatedFat 15.4 g, Sodium 2806.6 mg, Sugar 23.8 g
CHICKEN MONTEREY (SILVER PALATE)
This tastes like summer to me, and living in the often gray Pacific Northwest, I make it frequently to brighten things up. We usually serve this with lots of crusty bread, but the sauce would be terrific on pasta as well. Compliments of the Silver Palate Cookbook.
Provided by Greatfull
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
- Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
- Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
- Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
- Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
- Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.
Nutrition Facts : Calories 635.7, Fat 46.9, SaturatedFat 10.9, Cholesterol 133.7, Sodium 421.4, Carbohydrate 18.8, Fiber 4, Sugar 9.8, Protein 35.4
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