Mexican Monterey Chicken Food

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 CHICKEN

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!

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

Steps:

• Flatten chicken to 1/4-in. thickness. 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. 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. Cover and refrigerate for 30 minutes. , In a small skillet, saute chicken in butter and oil until golden brown. Place in a small shallow baking dish. Bake, uncovered, at 375° for 15 minutes or until a thermometer reaches 170°.

MONTEREY CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
• Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
• Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

GRILLED MONTEREY CHICKEN

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.

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.

CHICKEN MONTEREY

Steps:

• Preheat oven to 350°F.
• Blend cottage cheese, cream cheese, and sour cream until smooth.
• Blend in salt, garlic powder, and green chilies.
• Add chicken, rice, cheese, tomatoes, and soup. Pour into shallow 2-quart baking dish.
• Top with corn chips.
• Bake for 25-30 minutes uncovered.
• If making ahead will need to increase cooking time.

CHILI'S MONTEREY CHICKEN

Steps:

• Pound chicken breasts with mallet between wax paper until flat.
• Season with salt and pepper.
• Spray non-stick cooking spray into non-stick skillet, cooking chicken until done.
• Transfer to broiling pan.
• Top chicken with bbq sauce, bacon and cheese.
• Place chicken in oven on LOW BROIL until cheese is melted.
• Remove from oven and onto serving plates,.
• Top with chopped tomatoes and chives.
• Enjoy!

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,.

EASY MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
• Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.