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Chicken Monterey
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1 boneless skinless chicken breast half
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, beaten
2 tablespoons seasoned or plain dry bread crumbs
1 tablespoon butter
1 tablespoon vegetable oil
Pound chicken to 1/4-in. thickness. Season the inside with salt, pepper, parsley
and tarragon. Place cheese in the center and fold chicken around it. Roll in
flour; dip into egg, then roll in crumbs. Place chicken, seam side down,on a
plate; refrigerate for 30 minutes. In a skillet, saute chicken in butter and oil
until golden. Place in a small shallow baking dish. Bake, uncovered, at 375°
for 15 minutes or until juices run clear.
Yield: 1 serving.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |