Chicken Chambray Like Ponderosas Chicken Monterey Food

Steps:

• Mix all marinade ingredients in a large bowl. Set aside 1/4 of the marinade (and place in separate sealed container in fridge)
• Cover raw chicken with remaining marinade in a sealed container and place in fridge to marinate overnight (8 hours)
• Remove chicken from marinade and dispose of used marinade. *The chicken will have a pinkish/orange color from the marinade.
• Grill (or cook in frying pan on stovetop over medium-high heat) marinated chicken until thoroughly cooked (about 15-20 minutes), brushing with the marinade you set aside, before removing from the grill.
• Serve hot.

CHICKEN CHAMBRAY (LIKE PONDEROSA'S CHICKEN MONTEREY)

Steps:

• Marinate the chicken breasts in 1/2 cup of the dressing in the refrigerator for 4 hours or overnight.
• Place the remaining 1/2 Cup of the french dressing in a small pan and simmer on the stove for 30 minutes or until the color darkens slightly and the sauce thickens.
• Grill the chicken breasts on charcoal or gas grill til done, then place 2 TBS cooked sauce over each breast. Great with a baked potato and Texas Toast,.

MEXICAN MONTEREY CHICKEN

Steps:

• preheat oven to 425.
• coat both sides of chicken with mayonnaise.
• mix together parmesan cheese and breadcrumbs.
• dip the chicken breasts in crumb/parmesan and cover evenly.
• place into a 9x13 baking pan.
• bake for 15 minutes then top with with salsa and jack cheese and bake 5 minutes until cheese is melted.
• garnish with sour cream onions and olives.

MONTEREY CHICKEN

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.

CHICKEN MONTEREY

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.

CHICKEN MONTEREY (SILVER PALATE)

Steps:

• Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
• Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
• Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
• Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
• Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
• Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

MONTEREY CHICKEN

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.

MONTEREY BARBECUED CHICKEN

Steps:

• Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain. , Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. , Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.