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| Monterey Chicken |
| This is a great “make-ahead for company” dish. It works well for either a small group or a large party. I found the basic recipe [and tweaked it a bit] years and years ago in one of those community cookbooks. It can be multiplied to fit the size of your crowd. I always make extra sauce because it is really simple and really good. Don’t forget the sour cream and lime wedges, they add great flavor.
Ingredients 8 boneless, skinless chicken breasts 7 ounce can chopped green chilies 1/2 lb Monterey jack cheese, cut into 8 slices 3/4 cup fine, dry bread crumbs 1/3 cup freshly grated Parmesan cheese 1 to 3 teaspoons chili powder 3/4 teaspoon coarse salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 8 tablespoons unsalted butter, melted tomato sauce [recipe follows] lime wedges and sour cream for garnish Method Pound the chicken breasts between two sheets of plastic wrap until uniformly thin. Spread each breast with 1 teaspoon of green chilies. Place one slice of cheese on top of each breast with chilies. Roll up each breast and tuck the 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 coated breasts seam side down in a baking dish. Drizzle with remaining butter. Cover and chill 4 hours or overnight. Preheat oven to 400° Bake chicken 30 minutes [longer if chicken is still cold when you place it in the oven]. Serve with tomato sauce, lime wedges and sour cream Tomato Sauce Ingredients 1 15 ounce can plain tomato sauce 1/2 teaspoon ground cumin 1/3 cup sliced on the bias green onion coarse salt freshly ground black pepper hot sauce, optional Method Combine the tomato sauce ingredients in a small pan and gently bring to a boil. Cook until slightly thickened |
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