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Chicken Monterey

 Chicken Monterey
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
1 ServingsPrep: 15 min. + chilling Bake: 15 min.


  • 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


  • 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.

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Chicken Monterey (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.