Monterey Chicken Sandwich Recipes

Steps:

• Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. , Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.

Steps:

• Sprinkle chicken with salt and pepper. In a skillet melt the butter and cook chicken for 3-4 minute on each side or until juices run clear. Transfer to a baking dish.
• Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and green onions.
• To assemble, slide prepared chicken onto a roll. Top with sliced avocado and a smear of mayonnaise.

Steps:

• 1. Mix flour, cayenne pepper, garlic powder, onion powder, and parsley together in a bowl. Set aside.
• 2. In another bowl, whisk eggs and set aside.
• 3. In third bowl, place seasoned panko bread crumbs.
• 4. Dredge the chicken breast in flour on both sides until covered. Then dip floured chicken breast in egg so that it is covered and then put chicken in panko bread crumbs and coat both sides (make sure to press panko breadcrumbs in so they stick). Set in a plate and complete the same steps with the rest of the chicken breasts.
• 5. Mix ranch dressing mix with sour cream (in container so if you don't use it all, you already have a container with a cover to save it for another use)
• 6. slice your vegetables. (I sometimes purchase my lettuce already shredded if I don't feel like doing it myself)and put them on serving plates.
• 7. Add peanut oil to a large frying pan. Enough so that about a quarter of the bottom of the pan is covered.
• 8. Fry chicken breast over medium heat about 2-4 minutes per side. (until lightly browned) then set aside on a plate with paper towel to drain.
• 9. When all the chicken is fried, add monterey jack slices to both sides of bulkie roll on a cookie sheet and broil just long enough for the cheese to melt and become bubbly.
• 10. When the bulkie rolls are ready, place ranch dressing, chicken, tomatoe, lettuce, and onion on top of bulkie roll and enjoy!

Steps:

• Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
• Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
• Transfer to a serving plate.
• Top chicken breast with Barbeque sauce, bacon, and cheese.
• Broil chicken breast in the oven, or melt the cheese in a microwave.
• Sprinkle with a small amount of cold chopped tomatoes and chives.

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:

• Bake chicken patties according to package directions.
• Meanwhile, toast onion rolls in toaster oven.
• When chicken patties are done and rolls are toasted, assemble sandwiches using 1 tablespoon dijon spread, 1 slice cheese, and 2 avocado slices per sandwich.