Best 20 Monterey Chicken Recipes

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Monterey chicken is a popular and versatile dish that can be prepared in a variety of ways. Originating in California, this dish typically consists of chicken breasts coated in a flavorful marinade, then baked or grilled until tender and juicy. The marinade often includes a combination of herbs, spices, and citrus juices, giving the chicken a distinctive and delectable taste. Whether you prefer a simple and classic preparation or something more elaborate, there are countless variations of monterey chicken to suit your preferences. In this article, we'll explore some of the most popular and delicious recipes, providing step-by-step instructions and helpful tips to ensure your monterey chicken turns out perfectly every time.

Let's cook with our recipes!

MONTEREY CHICKEN



Monterey Chicken image

As colorful as spring itself, Crystal Heese's tender and tasty chicken entree is sure to become a popular supper standby. "It's been my husband's favorite meal since before we were married," she writes from Quitman, Texas.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons barbecue sauce
2 cooked bacon strips
1/4 cup shredded Colby-Monterey Jack cheese
1/2 cup chopped tomato
1 teaspoon minced chives

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.

Nutrition Facts : Calories 246 calories, Fat 9g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 658mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.

MONTEREY CHICKEN



Monterey Chicken image

Make and share this Monterey Chicken recipe from Food.com.

Provided by Catie

Categories     Chicken Breast

Time 8h30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 9

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
5 dashes garlic
5 dashes salt
4 boneless skinless chicken breasts
1 cup of shredded monterey jack cheese
8 slices apple-smoked bacon
8 tablespoons barbecue sauce, of your choice

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!

GRILLED MONTEREY CHICKEN



Grilled Monterey Chicken image

Try this chicken from the grill served in a refreshingly different way. And although the ingredient list appears long, it's a cinch to make. -Sherri Mabry Gordon, Pickerington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

6 bacon strips, halved
6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 thin slices sweet onion
6 thin slices tomato
6 thin slices avocado
6 thin slices Monterey Jack cheese

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.

Nutrition Facts :

BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES



Baked Monterey Chicken with Roasted Veggies image

Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 large sweet red peppers, cut into strips
1 tablespoon olive oil
1-1/2 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup white wine or additional chicken broth
1-1/2 cups shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 581 calories, Fat 40g fat (22g saturated fat), Cholesterol 200mg cholesterol, Sodium 1093mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

MONTEREY CHICKEN WITH POTATOES



Monterey Chicken with Potatoes image

This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.

Provided by KELLY624

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 8

6 medium red potatoes, cubed
½ cup butter, melted and divided
4 skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 ½ cups shredded Mexican blend cheese
¼ cup chopped fresh cilantro
½ cup salsa
1 lime, cut into wedges

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.

Nutrition Facts : Calories 766.8 calories, Carbohydrate 56.7 g, Cholesterol 176.6 mg, Fat 42.5 g, Fiber 6.5 g, Protein 42.8 g, SaturatedFat 26.8 g, Sodium 824.9 mg, Sugar 4.6 g

MONTEREY CHICKEN TORTILLA CASSEROLE



Monterey Chicken Tortilla Casserole image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 8

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olive
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

Steps:

  • Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
  • Bake at 350 degrees F for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

MONTEREY BBQ CHICKEN BAKE



Monterey BBQ Chicken Bake image

I loved this when I ate out at a couple steak houses...I tried to replicate it and this is the closest I've got! My husband now begs me to make it more often now. :) This is normally 2 servings, but can be quite large. You can cut each breast in half to make 4 servings and still get the same results. Great with steamed broccoli (or broccoli and cheese) and baked potato with all the fixin's!

Provided by skymonkey

Categories     Chicken Breast

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts (completely thawed)
4 -6 slices bacon
1 (18 ounce) bottle barbecue sauce (you may not use it up, depending on how much you use)
8 ounces shredded monterey jack cheese
green onion stems (optional)
1 (24 ounce) bottle Hidden Valley® Original Ranch® Dressing
mccormick grill mates barbecue seasoning (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into small pieces, as much as you would like.
  • Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After it cools, crumble bacon and set aside. (I used the precooked microwave bacon and it turned out good).
  • Brush both sides of chicken breasts with barbecue sauce. Lay chicken flat in a shallow baking dish and season with the barbecue seasoning. Flip and season opposite sides.
  • Let chicken set for 10 minutes. Brush each chicken breast with barbecue again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.
  • Place crumbled bacon pieces over chicken in dish. Add shredded Montery Jack cheese (make sure to completely cover the chicken with cheese) and green onions over dish.
  • Bake in a preheated oven at 400 degrees for 45 to 50 minutes uncovered. Comes out very tender!

MONTEREY CHICKEN CASSEROLE



Monterey Chicken Casserole image

I clipped this from an Ortega ad in a magazine. I usually cook my chicken breasts in my George Foreman grill. You could also sub those pre cooked chicken tenders if you're pressed for time.

Provided by yooper

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb cooked chicken breast, cut into 1/2 to 1 inch pieces (4 cups)
1 (16 ounce) bottle ortega thick and smooth taco sauce
1 medium onion, diced
2 (4 ounce) cans ortega diced green chilies
1 cup frozen corn kernels
3/4 cup instant rice
1/2 cup water
1 (2 1/4 ounce) can sliced riped olives, drained
1 (12 count) package taco shells, crumbled
2 cups shredded monterey jack cheese or 2 cups cheddar cheese (8 ounces)
sliced green onion
sour cream

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.

MONTEREY JACK CHICKEN, BURSTING WITH FLAVOR



Monterey Jack Chicken, Bursting With Flavor image

Served with your favorite mashed potatoes.... and this easy salsa topping, it tastes incredible..You will think you're in heaven!

Provided by Amie in Arizona

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -6 boneless skinless chicken breasts
2 -3 tablespoons butter
8 slices bacon, cooked (not too crisp)
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/2 cup barbecue sauce
1 green bell pepper, diced small
1 onion, diced small (white or red)
1 tomatoes, diced small
3/4 cup white vinegar

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.

MONTEREY BARBECUED CHICKEN



Monterey Barbecued Chicken image

Linda Coleman of Cedar Rapids, Iowa turns regular chicken into a savory dish with barbecue sauce, crisp bacon and melty cheese. It gets even better with a sprinkling of fresh tomatoes and green onions.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1/2 cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 318 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.

MONTEREY RANCH CHICKEN BAKE



Monterey Ranch Chicken Bake image

This recipe yields delicious and juicy pieces of chicken which are bready on bottom and crusty on top - cheesy with a nice hint of flavor added by the ranch. I have taken this dish to several potluck functions, and always give the recipe out many times.

Provided by NJOANNEC

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

1 cup dry bread crumbs
1 cup shredded Monterey Jack cheese
1 (1 ounce) package ranch dressing mix
½ cup milk
6 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 293.5 calories, Carbohydrate 16.4 g, Cholesterol 85.5 mg, Fat 9.9 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 4.9 g, Sodium 626.2 mg, Sugar 2.2 g

MEXICAN MONTEREY CHICKEN



Mexican Monterey Chicken image

Make and share this Mexican Monterey Chicken recipe from Food.com.

Provided by Chef susan from San

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, sliced lengthwise to make 4 thin breasts
1/4 cup mayonnaise (or enough to thinly coat both sides of breasts.)
1/3 cup breadcrumbs
1/3 cup parmesan cheese
1 cup spicy salsa, chipotle is good
1 cup shredded monterey jack pepper cheese
sour cream
green onion, sliced thin
black olives

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.

CHILI'S MONTEREY CHICKEN



Chili's Monterey Chicken image

From Copykat.com (http://www.copykat.com) This is traditionally served as a sandwich but may be served as is!

Provided by JustaQT

Categories     Chicken Breast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1 boneless skinless chicken breast
2 teaspoons barbecue sauce (she recommends Bull's Eye)
2 slices crisp bacon (should be very crispy)
1/4 cup monterey jack and cheddar cheese blend

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.

MONTEREY CHICKEN CASSEROLE



Monterey Chicken Casserole image

I was given this dish by a friend after the birth of my daughter. It was wonderful and all the kids loved it.

Provided by Shannon

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups cut-up cooked chicken
2 (11 ounce) cans whole kernel corn, with red and green pepprs drained
2 (10 3/4 ounce) cans condensed cream of chicken soup
4 cups shredded monterey jack cheese (16 oz)
4 1/2 cups Bisquick baking mix
1 1/3 cups milk

Steps:

  • Heat oven to 375 degrees.
  • Mix chicken, corn, soup, and cheese in an 9 x 13 baking dish.
  • Mix Bisquick and milk into soft dough.
  • Turn dough onto surface dusted with Bisquick.
  • Knead 10 times.
  • Roll 1/2" thick.
  • Cut with 2 1/2" cutter.
  • Place biscuits on chicken mixture.
  • Bake 20-25 minutes until biscuits are golden.

MONTEREY JACK STUFFED CHICKEN (OAMC)



Monterey Jack Stuffed Chicken (Oamc) image

Juicy chicken breasts are filled with yummy Monterey Jack cheese and coated in a zesty panko crumb mixture. This recipe makes six chicken breasts, but can easily be doubled if you want to prepare more for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.

Provided by Rottmom

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken breasts, boneless, skinless, fresh
10 ounces monterey jack pepper cheese (monterey jack cheese with jalapenos, NOT shredded)
4 eggs, beaten or 3/4-1 cup egg substitute
1/4 cup salsa (not chunky) or 1/4 cup taco sauce
1/4 teaspoon salt
2 cups panko breadcrumbs
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
1/2 teaspoon dried oregano
1/4 cup butter (or less)
sliced avocado
cherry tomatoes
sour cream, and
salsa

Steps:

  • Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.
  • Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.
  • Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.
  • In a shallow pan, mix together eggs, salsa and salt.
  • In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.
  • Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.
  • Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.
  • Serving Day:.
  • Unwrap chicken breasts.
  • Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.
  • When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.
  • Bake uncovered about 35-40 minutes, or just unitl done.
  • Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!

Nutrition Facts : Calories 693.2, Fat 40.9, SaturatedFat 19.2, Cholesterol 296.2, Sodium 880.9, Carbohydrate 28, Fiber 2.2, Sugar 3.1, Protein 51.3

CHICKEN MONTEREY



Chicken Monterey image

Being single, I by chicken when it's on sale and freeze the breasts individually. Then I can use them one at a time for delicious recipes like this.-Melanie DuLac, Northboro, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 10

1 boneless skinless chicken breast halves (4 ounces)
Dash salt and pepper
1/2 teaspoon chopped fresh parsley
1/8 teaspoon dried tarragon
1 ounce Monterey Jack or cheddar cheese (cut into a 2-1/2- x 1/2-inch stick)
2 tablespoons all-purpose flour
1 egg, lightly beaten
2 tablespoons seasoned or plain dry bread crumbs
1 tablespoon butter
1 tablespoon canola oil

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°.

Nutrition Facts : Calories 640 calories, Fat 43g fat (16g saturated fat), Cholesterol 336mg cholesterol, Sodium 609mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

OVEN FRIED CHICKEN MONTEREY



Oven Fried Chicken Monterey image

Make and share this Oven Fried Chicken Monterey recipe from Food.com.

Provided by MarieRynr

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup flour
1 envelope taco seasoning mix
16 chicken thighs
1/4 cup butter
1 cup crushed tortilla chips
2 tablespoons minced onions
1 tablespoon oil
2 tablespoons flour
1 (13 ounce) can evaporated milk
1/4 teaspoon Tabasco sauce
1 cup shredded monterey jack cheese
1/4 cup sliced pitted ripe olives
1 teaspoon lemon juice
1/2 head lettuce, shredded

Steps:

  • Preheat oven to 375*F.
  • Combine 1/4 cup flour and taco mix.
  • Shake the chicken pieces in this.
  • Melt butter in a 15½ X 10½ X 2 inch pan.
  • Place chicken pieces in pan, turning to coat in butter.
  • Remove pieces from pan and then coat in the tortilla chip crumbs.
  • Return to pan.
  • Bake at 375*F for 50 minutes.
  • Make a cheese sauce by sauteeing onion in the oil.
  • Stir in the flour, 1/4 tsp salt.
  • Add milk and pepper sauce.
  • Cook and stir until thick.
  • Cook 1 to 2 minutes more.
  • Add the cheese, olives and lemon juice.
  • Stir to melt cheese.
  • To serve place chicken on lettuce lined dish.
  • Spoon some cheese sauce over.
  • Pass remaining sauce.

Nutrition Facts : Calories 607.8, Fat 44.4, SaturatedFat 17, Cholesterol 199.1, Sodium 352.3, Carbohydrate 10.4, Fiber 0.6, Sugar 0.4, Protein 40.1

MONTEREY RANCH CHICKEN SANDWICHES



Monterey Ranch Chicken Sandwiches image

I made these sandwiches that I tweaked from another recipe my mom used to make. My family absolutely loves them and they are a much requested dinner by friends and family alike. I hope you enjoy. Let me know what you think!! This recipe can be adjusted by how many sandwiches you need. Add more or less chicken and you can use...

Provided by Michelle Bedard

Categories     Sandwiches

Time 1h

Number Of Ingredients 16

2 c all purpose flour
1 1/4 tsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp parsley flakes
5 eggs whisked
5 c seasoned panko breadcrumbs
8 bulkie rolls
8 thinly sliced chicken breast
16 slices monterey jack cheese
16 ounces sour cream
1 packet ranch dressing (or more to taste)
peanut oil enough for pan frying
3 c shredded lettuce
2 beefsteak tomatoes (or of your choice)
1 small vidalia or sweet onion, sliced

Steps:

  • 1. Mix flour, cayenne pepper, garlic powder, onion powder, and parsley together in a bowl. Set aside.
  • 2. In another bowl, whisk eggs and set aside.
  • 3. In third bowl, place seasoned panko bread crumbs.
  • 4. Dredge the chicken breast in flour on both sides until covered. Then dip floured chicken breast in egg so that it is covered and then put chicken in panko bread crumbs and coat both sides (make sure to press panko breadcrumbs in so they stick). Set in a plate and complete the same steps with the rest of the chicken breasts.
  • 5. Mix ranch dressing mix with sour cream (in container so if you don't use it all, you already have a container with a cover to save it for another use)
  • 6. slice your vegetables. (I sometimes purchase my lettuce already shredded if I don't feel like doing it myself)and put them on serving plates.
  • 7. Add peanut oil to a large frying pan. Enough so that about a quarter of the bottom of the pan is covered.
  • 8. Fry chicken breast over medium heat about 2-4 minutes per side. (until lightly browned) then set aside on a plate with paper towel to drain.
  • 9. When all the chicken is fried, add monterey jack slices to both sides of bulkie roll on a cookie sheet and broil just long enough for the cheese to melt and become bubbly.
  • 10. When the bulkie rolls are ready, place ranch dressing, chicken, tomatoe, lettuce, and onion on top of bulkie roll and enjoy!

CHILI'S MONTEREY CHICKEN



Chili's Monterey Chicken image

When I worked at Chili's back in the day I used to order this all the time. It's so delicious and a real hit at the dinner table. My trick to cooking super crispy bacon quickly and mess free is to lay strips on broiling pan or foiled cookie sheet and LOW BROIL until crispy. Works like a charm!

Provided by HappyCookingMommy

Categories     Chicken

Time 30m

Yield 3 serving(s)

Number Of Ingredients 6

3 boneless skinless chicken breasts
6 teaspoons barbecue sauce
6 slices bacon, well crisped
3/4 cup monterey jack cheese, and sharp cheese mixture
1/2 cup chopped tomato
1/4 cup chives, chopped

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!

Nutrition Facts : Calories 335.5, Fat 18.9, SaturatedFat 8.5, Cholesterol 111.5, Sodium 512.1, Carbohydrate 5.4, Fiber 0.5, Sugar 3.7, Protein 34.2

MONTEREY CHICKEN II



Monterey Chicken II image

Make and share this Monterey Chicken II recipe from Food.com.

Provided by ellie_

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

8 chicken breast halves, boned and skinned
salt and pepper
flour
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons flour
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 cup white wine or 1/2 cup chicken broth
1/2 cup chicken broth
1 avocado, mashed
1 1/2 cups monterey jack cheese, grated
8 large mushrooms, chopped

Steps:

  • Preheat oven to 350°F.
  • Place chicken breasts between waxed paper and pound until thin.
  • Lightly dust with flour and salt and pepper.
  • Melt 1/4 cup butter or margarine in skillet.
  • Saute chicken until brown.
  • Remove and set aside.
  • Melt remaining butter or margarine in same skillet.
  • Saute onion, garlic and mushrooms until cooked.
  • Stir in flour, celery salt, chicken broth and wine (if using).
  • Cook over low heat until thickened (5 minutes).
  • Stir in avocado and 1/2 cup cheese; blend to combine ingredients.
  • Remove from heat.
  • Arrange chicken in baking dish.
  • Spoon avocado mixture over chicken and top with remaining cheese.
  • Bake for 10-20 minutes or until chicken is cooked and cheese melts.

Tips for Making Monterey Chicken:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling during the cooking process.
  • Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful chicken breasts, crisp vegetables, and a creamy, flavorful sauce.
  • Don't Overcook the Chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them just until they are cooked through, about 6-8 minutes per side.
  • Make Sure the Sauce is Creamy and Flavorful: The sauce is one of the most important parts of this dish. Make sure it is creamy, flavorful, and well-seasoned. You can use a variety of different sauces, such as a creamy Alfredo sauce, a tangy tomato sauce, or a rich mushroom sauce.
  • Serve with Your Favorite Sides: Monterey chicken is a versatile dish that can be served with a variety of different sides. Some popular options include rice, pasta, mashed potatoes, or roasted vegetables.

Conclusion:

Monterey chicken is a delicious and easy-to-make dish that is perfect for busy weeknights. With its creamy sauce, tender chicken, and colorful vegetables, it is a dish that the whole family will enjoy. So next time you are looking for a quick and easy dinner recipe, give Monterey chicken a try.

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