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Chicken Monterey Recipe

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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

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Chicken Monterey Recipe

Prep: 15 min. + chilling Bake: 15 min.

Yield: 1 Servings

15 15 30

Ingredients

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

Directions

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 meat thermometer reaches 170°. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 640 calories, 43 g fat (16 g saturated fat), 336 mg cholesterol, 609 mg sodium, 24 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Chicken Monterey in Taste of Home December/January 1996, p10

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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