Unknownchef86s Easy Chicken Monte Cristo Recipes

Steps:

• Heat oven to 375°F. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.

Steps:

• Egg Mixture: Using a fork, lightly beat the eggs and salt together in a shallow pan. Add remaining ingredients and beat to combine. Set aside.
• Sandwich Prep: Layer the cheese, chicken, Parmesan, and ham on half of the bread slices. Top with remaining slices of bread.
• To completely cook the egg and melt the cheese, it's better to cook this a little longer and a little slower. Preheat a griddle (I use a cast iron one) over medium-low heat and coat with half the butter.
• Quickly dip two of the sandwiches in the egg mixture -- the bread should be coated but not saturated.
• Place in the skillet and cook until golden brown, 4-5 minutes per side, carefully flipping to avoid filling falling out. Also, flip as necessary to prevent scorching. Cook til cheese is melted.
• Repeat with remaining sandwiches.
• Serve with more mustard or preserves, if desired.

Steps:

• Heat oven to 375°F Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice.
• Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly.
• Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach; garnish with zest, if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.
• Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.
• Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.
• Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.
• To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.
• Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.
• Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.

Steps:

• Heat oven to 375°F Heat oil in a large ovenproof sauté pan over medium-high heat.
• Season chicken with salt, pepper and herbes de Provence.
• Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven.
• Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute.
• Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.