How To make Chicken Monterey
3 Chicken breasts,medium-sized
Salt 2 T Salad oil
1 Green onion,medium,chopped
3 T Flour,all-purpose
2 c Milk
1 c Water
3 T Catsup
1/2 t Rosemary,crushed
1 Bouillon cube,chicken
9 oz Artichoke hearts,frozen
9 oz Green beans,whole,frozen
1. Rub chicken breasts with 3/4 t salt.
2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken
until browned on all sides. Arrange chicken in 3-quart casserole. 3. Spoon off all but 2 T drippings from skillet. In remaining hot drippings
in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in catsup, rosemary, bouillon, and 3/4 t salt; cook, stirring constantly, until sauce thickens slightly. 4. Preheat oven to 350'F. Pour sauce over chicken in casserole. Cover
casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in
casserole.
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Ingredients
Fajita Stuffed Chicken
INGREDIENTS
4 large chicken breasts
2 medium bell peppers, green and red, sliced
1 large red onion, sliced
4 oz. Cream cheese
1 cup pepper Jack cheese (can use Monterey Jack or mozzarella)
2-3 garlic cloves, minced
Lime wedges
Cilantro to garnish
Avocado oil
Fajita Seasoning
1 tsp chili powder
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp kosher salt
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Recipe: Chicken Monterey
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INGREDIENTS:
1/2 cup butter, divided
1/2 cup chopped onion
8 large mushrooms, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 cup chicken stock
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 cup white wine
1 1/2 cups shredded Monterey Jack cheese
1 cup all-purpose flour
salt and pepper to taste
8 skinless, boneless chicken breast halves - pounded thin
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.