Monterey Chicken Recipes

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.

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!

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.

Steps:

• Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
• Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
• Transfer to a serving plate.
• Top chicken breast with Barbeque sauce, bacon, and cheese.
• Broil chicken breast in the oven, or melt the cheese in a microwave.
• Sprinkle with a small amount of cold chopped tomatoes and chives.

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 3 to 4 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.
• Drain pasta. Add to ingredients in skillet along with the chicken and bacon; mix well. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.
• Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.

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°.

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:

• Pound chicken breasts flat.
• Slice Monterey Jack cheese about 1/4" thick, roll chicken around cheese.
• Dip chicken in butter sauce, then in breadcrumb combination.
• Place seam side down in 9x13 baking dish.
• Bake covered for 30 minutes at 350 degrees in preheated oven.
• Uncover and bake for 15 minutes more or until browned.

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.

Steps:

• Pound the chicken breasts so that they flat (this will also help make the chicken very tender). Season with salt and pepper.
• Cook the chicken over an outdoor grill over medium high heat; 6-7 minutes per side or until fully cooked. If you don't have an outdoor grill, you could easily cook it over an indoor grill or in a skillet on the stove top that has been sprayed with cooking spray.
• After the chicken is finished cooking, transfer the chicken breasts to a large baking sheet covered in aluminum foil. Spread 2-3 tablespoons of barbecue sauce over each chicken breast. Top each chicken breast with 2 slices of bacon and and a handful of the shredded cheese mix. Place the baking sheet in an oven broiler (or microwave long enough to melt the cheese). Top with diced tomatoes and green onions. Serve immediately.

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.