Monterey Chicken Bake Recipes

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.

Steps:

• Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.

Steps:

• Preheat oven to 425°.
• Brush chicken with mayonnaise on all sides then dip in bread crumbs until evenly coated.
• Arrange chicken in a 9x13" pan.
• Bake 15 minutes; top with salsa then cheese.
• Bake an additional 5 minutes or until cheese is melted and chicken is cooked thoroughly.

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.

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 3 to 4 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.
• Drain pasta. Add to ingredients in skillet along with the chicken and bacon; mix well. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.
• Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.

Steps:

• Preheat oven to 400 degrees.
• Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into small pieces, as much as you would like.
• Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After it cools, crumble bacon and set aside. (I used the precooked microwave bacon and it turned out good).
• Brush both sides of chicken breasts with barbecue sauce. Lay chicken flat in a shallow baking dish and season with the barbecue seasoning. Flip and season opposite sides.
• Let chicken set for 10 minutes. Brush each chicken breast with barbecue again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.
• Place crumbled bacon pieces over chicken in dish. Add shredded Montery Jack cheese (make sure to completely cover the chicken with cheese) and green onions over dish.
• Bake in a preheated oven at 400 degrees for 45 to 50 minutes uncovered. Comes out very tender!

Steps:

• Blend cottage cheese, cream cheese, and sour cream until smooth. Add mixture to remaining ingredients, except corn chips. Pour into a shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes.

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
• Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.