Ww Monterey Chicken Recipes

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.

Steps:

• Preheat oven to 400°F.
• Pound out the chicken breasts to flatten. Season each with a little southwest seasoning .
• Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.
• Place each breast onto a baking sheet and top each breast with 2 tablespoon of barbeque sauce, 2 tablespoon cheese, 2 tablespoon Rotel tomatoes, green onions and 1 tablespoon of bacon bits.
• Place into the oven and bake until the cheese has melted (about 5 minutes).

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 350°F.
• Place chicken breasts between waxed paper and pound until thin.
• Lightly dust with flour and salt and pepper.
• Melt 1/4 cup butter or margarine in skillet.
• Saute chicken until brown.
• Remove and set aside.
• Melt remaining butter or margarine in same skillet.
• Saute onion, garlic and mushrooms until cooked.
• Stir in flour, celery salt, chicken broth and wine (if using).
• Cook over low heat until thickened (5 minutes).
• Stir in avocado and 1/2 cup cheese; blend to combine ingredients.
• Remove from heat.
• Arrange chicken in baking dish.
• Spoon avocado mixture over chicken and top with remaining cheese.
• Bake for 10-20 minutes or until chicken is cooked and cheese melts.

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!