JackieO
04-24-2002, 05:05 PM
I mentioned this recipe on an "other stuff" thread earlier today and received a couple requests to post it. It's from America's Best cookbook, published in the 1980s as a benefit for the US Olympic ski team.
Monterey Chicken
8 large, whole chicken breasts, skinned & boned
1 can (7 oz.) chopped mild green chilies
1/2 lb. Monterey Jack cheese, cut into 8 strips
1/2 C. fine dry bread crumbs
1/4 C. freshly grated Parmesan cheese
1-3 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
6 Tbsp. butter, melted
Tomato sauce (follows)
Garnish:
sour cream
fresh limes
Pound the chicken brests between 2 sheets of waxed paper until thin. Spread each breast with 1 Tbsp. of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish.
Dip each stuffed breast into the melted butter and roll in the bread crumb mixture. Place the breasts in a baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hours or overnight.
Preheat the oven to 400 degrees.
Bake for 25-40 minutes, or until done. Serve with the tomato sauce nad garnish with sour cream and fresh limes.
Tomato sauce:
1 can (15 oz) plain tomato sauce
1/2 tsp. ground cumin
1/3 C. sliced green onions
salt and freshly ground black pepper to taste.
Optional: Hot pepper sauce to taste
In a small sauce pan, combine all ingredients. Bring to a boil and cook stirring constantly, until slightly thickened.
Serves 8.
This recipe is nearly 20 years old and characterizes a large WHOLE chicken breast as 7-8 ounces! Today's half breasts work just fine. I also grate the Monterey Jack -- I find it easier to roll up the chicken breast with shredded cheese instead of the slice. And, of course, I don't use anywhere NEAR that amount of butter!
Enjoy! :)
Monterey Chicken
8 large, whole chicken breasts, skinned & boned
1 can (7 oz.) chopped mild green chilies
1/2 lb. Monterey Jack cheese, cut into 8 strips
1/2 C. fine dry bread crumbs
1/4 C. freshly grated Parmesan cheese
1-3 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
6 Tbsp. butter, melted
Tomato sauce (follows)
Garnish:
sour cream
fresh limes
Pound the chicken brests between 2 sheets of waxed paper until thin. Spread each breast with 1 Tbsp. of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish.
Dip each stuffed breast into the melted butter and roll in the bread crumb mixture. Place the breasts in a baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hours or overnight.
Preheat the oven to 400 degrees.
Bake for 25-40 minutes, or until done. Serve with the tomato sauce nad garnish with sour cream and fresh limes.
Tomato sauce:
1 can (15 oz) plain tomato sauce
1/2 tsp. ground cumin
1/3 C. sliced green onions
salt and freshly ground black pepper to taste.
Optional: Hot pepper sauce to taste
In a small sauce pan, combine all ingredients. Bring to a boil and cook stirring constantly, until slightly thickened.
Serves 8.
This recipe is nearly 20 years old and characterizes a large WHOLE chicken breast as 7-8 ounces! Today's half breasts work just fine. I also grate the Monterey Jack -- I find it easier to roll up the chicken breast with shredded cheese instead of the slice. And, of course, I don't use anywhere NEAR that amount of butter!
Enjoy! :)