Monterey Jack Chicken Bursting With Flavor Recipes

Steps:

• Preheat oven to 350 degrees.
• Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
• In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
• Spoon over unbaked cake.
• Bake cake for 1 hour.
• Cool.
• Mix instant pudding with milk; fold in whipped topping.
• Spread over cake; refrigerate.

Steps:

• Rim the inside of a glass with 5-6 dashes of Angostura aromatic bitters.
• Swirl until the glass is evenly coated with Angostura aromatic bitters then add ice.
• Fill glass with Lemon squash or solo and a shot of lime cordial and/or fresh lime juice. ( For a low-cal version fill glass with soda or use diet drinks).
• Garnish with a slice of lemon and/or lime.

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:

• 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:

• 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:

• At least one hour or even a day ahead of time, make the Salsa Topping.
• Mix Salsa ingredients in a small bowl, chill.
• In a 13x9" baking dish, place the chicken, (not touching) and dot with Butter.
• Bake at 350° for 30-45 minutes, or until done.
• While chicken is cooking fry bacon and shred the cheeses.
• When chicken is fully cooked, remove from oven.
• Turn oven up to 425°F (*Unless you prefer the broiler).
• Spread the barbecue sauce on chicken, then the bacon and then add cheeses.
• Place the baking dish, back into the hot oven* or under the broiler for a few minutes until cheese is melted and bubbly, plate and top with the chilled Salsa Topping.

Steps:

• Set oven for 400 degrees.
• Put a sauté pan over med-high heat with the clarified butter to get hot.
• Sprinkle the cumin liberally onto both sides of the chicken.
• Once the butter is hot (not smoking) carefully place the chicken into the pan to brownon each side.
• Remove the chicken (do not discard the pan) and place onto a baking sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
• Set the sauté pan and back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
• Sauté the red and green bell peppers.
• When the peppers are browned, add the white wine to the pan. This will de-glaze the pan. Reduce by half.
• Add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
• Check the chicken and make sure there is no pink showing. Set aside.
• Mix the corn starch and cold water in a bowl and stir this mixture into the sauce, while it's simmering. When stirred in, your sauce will begin to thicken into a glaze.
• Add the chicken breast to the sauce and simmer for another minute to allow the chicken breasts to soak up some of the sauce.
• Serve over rice and pour the sauce liberally over the top. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.