Recipe of Speedy Chicken Monterey

Chicken Monterey Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Classic Monterey Chicken with sauteed onions, peppers and mushrooms. Sprinkle chicken with salt and pepper.

Here is the best “Chicken Monterey” recipe we have found until now. This is gonna really delicious.

Ingredients of Chicken Monterey

1. You need of topping.
2. Prepare 1/2 cup of butter (divided).
3. Make ready 1/2 cup of onion (minced).
4. Make ready 8 large of mushrooms (sliced).
5. Make ready 2 clove of garlic (minced).
6. You need 2 tbsp of flour.
7. Take 1/2 cup of chicken stock.
8. Prepare 1/2 tsp of celery salt.
9. Prepare 1/2 tsp of white pepper.
10. You need 1/2 tsp of black pepper.
11. Make ready 1/2 cup of white wine.
12. You need 1 1/2 cup of monterey jack cheese (shredded).
13. It’s 1 of hot pepper flakes ( optional).
14. Prepare of breading.
15. Take 1 cup of flour.
16. Make ready 1/2 tsp of salt.
17. Take 1/4 tsp of white pepper.
18. Prepare 8 of chicken boneless breasts.

Place egg in another shallow bowl.Place bread crumbs in a third shallow bowl.Roll chicken in flour; dip into egg, then roll in crumbs.Add enough water to bring the marinade up to the middle of the chicken breast.

Chicken Monterey step by step

1. Preheat oven to 300°F. Lightly grease a medium baking dish..
2. TOPPING: Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes..
3. Stir in 2 tablespoons flour; sauté a few minutes more. Stir in stock, celery salt, white pepper, black pepper and white wine..
4. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes..
5. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture add desired amount of pepper flakes and stir until melted; set aside..
6. BREADING: In a shallow bowl mix flour, salt & pepper..
7. Dredge chicken in flour mixture to coat. (Make sure chicken is dry–I put between paper towels)..
8. Melt 1/4 cup butter in a large skillet (cast iron is good). Have butter very hot–you just want to slightly brown the chicken (DO NOT OVER COOK)..
9. Arrange browned chicken in baking dish and cover with sauce..
10. Top chicken and sauce with remaining 1 cup cheese..
11. Bake in preheated oven 25 minutes, or until chicken is no longer pink..

Season the inside with the salt, pepper, parsley and tarragon.Place cheese in the center and fold chicken around it.Place flour in a small shallow bowl.

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.Place boneless, skinless chicken breasts in a baking dish and spread your favorite barbecue sauce over the top of each piece of chicken.Top the chicken with a sprinkling of traditional bacon or turkey bacon.Use large pieces of bacon or crumbled pieces.Monterey Chicken Stuffed Peppers- Prepare white or brown rice.