Chicken Monterey Recipe

4.5 1 4
Chicken Monterey Recipe
Chicken Monterey Recipe photo by Taste of Home
Publisher Photo

Chicken Monterey Recipe

Read Reviews
4.5 1 4
Publisher Photo
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
MAKES:
1 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min.
MAKES:
1 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min.

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 thermometer reaches 170°. Yield: 1 serving.
Originally published as Chicken Monterey in Taste of Home December/January 1996, p10

Nutritional Facts

1 each: 640 calories, 43g fat (16g saturated fat), 336mg cholesterol, 609mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 39g protein.

  • 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
  1. 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.
  2. 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.
  3. 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°. Yield: 1 serving.
Originally published as Chicken Monterey in Taste of Home December/January 1996, p10

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Spotted-Doe User ID: 5667848 8745
Reviewed Nov. 21, 2014

"I've been making this for years. It's delicious. Be sure to pound meat to proper thickness or you'll need to adjust cooking times and I don't think it tastes as good thicker. We love it at our home!"

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