MONTEREY JACK STUFFED CHICKEN (OAMC)
Juicy chicken breasts are filled with yummy Monterey Jack cheese and coated in a zesty panko crumb mixture. This recipe makes six chicken breasts, but can easily be doubled if you want to prepare more for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.
Provided by Rottmom
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.
- Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.
- Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.
- In a shallow pan, mix together eggs, salsa and salt.
- In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.
- Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.
- Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.
- Serving Day:.
- Unwrap chicken breasts.
- Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.
- When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.
- Bake uncovered about 35-40 minutes, or just unitl done.
- Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!
Nutrition Facts : Calories 693.2, Fat 40.9, SaturatedFat 19.2, Cholesterol 296.2, Sodium 880.9, Carbohydrate 28, Fiber 2.2, Sugar 3.1, Protein 51.3
PEPPER JACK STUFFED CHICKEN
Make and share this Pepper Jack Stuffed Chicken recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 45m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut cheese into two 2 1/4 in 1 inch x 3/4 inch strips.
- Flatten chicken to 1/4 inch thickness.
- Place a strip of cheese down the center of each chicken breast half.
- Fold chicken over cheese and secure with toothpicks.
- Rub seasoning over chicken.
- In a large skillet, brown chicken in oil on all sides.
- Transfer to a 8 inch square baking dish, and bake uncovered at 350 degrees for 25-30 minutes or until the meat is no longer pink.
- Discard toothpicks.
Nutrition Facts : Calories 293.3, Fat 22.3, SaturatedFat 7.9, Cholesterol 71.7, Sodium 233.5, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 22.1
MONTEREY JACK CHICKEN, BURSTING WITH FLAVOR
Served with your favorite mashed potatoes.... and this easy salsa topping, it tastes incredible..You will think you're in heaven!
Provided by Amie in Arizona
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- At least one hour or even a day ahead of time, make the Salsa Topping.
- Mix Salsa ingredients in a small bowl, chill.
- In a 13x9" baking dish, place the chicken, (not touching) and dot with Butter.
- Bake at 350° for 30-45 minutes, or until done.
- While chicken is cooking fry bacon and shred the cheeses.
- When chicken is fully cooked, remove from oven.
- Turn oven up to 425°F (*Unless you prefer the broiler).
- Spread the barbecue sauce on chicken, then the bacon and then add cheeses.
- Place the baking dish, back into the hot oven* or under the broiler for a few minutes until cheese is melted and bubbly, plate and top with the chilled Salsa Topping.
ROQUEFORT BLUE CHEESE CHICKEN - OAMC
This is a wonderful company comes to dinner pull out of the freezer dinner. Good for cooking for now too!
Provided by TishT
Categories Chicken Breast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken breasts with salt and pepper.
- Brown in skillet on both sides in butter.
- Mix together sour cream, cheese and garlic.
- Arrange in shallow baking dish.
- Pour over cheese mixture over chicken.
- Freeze.
- To serve, defrost and bake at 350°F for 45 minutes.
- Good served with buttered egg noodles!
Nutrition Facts : Calories 808.7, Fat 66.4, SaturatedFat 37.1, Cholesterol 224.9, Sodium 1260, Carbohydrate 6.5, Sugar 0.2, Protein 46.3
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