Monday, February 8, 2016

Chicken Monterey

Serves 1

1 boneless, skinless, chicken breast
Dash of salt/pepper
1/2 tsp tarragon
Cube of Monterrey Jack Cheese, cut into a 2-1/2 " cube
2 tbs flour
1 egg, beaten
2 tsp seasoned bread crumbs
1 tbsp butter
1 tbsp vegetable oil

  1. Pound the chicken to a 1/4" thickness.
  2. Season each side with salt, pepper, tarragon and parsley.
  3. Place the cube of cheese in the center and fold the chicken around it.
  4. Roll in flour, dip in egg, then roll in bread crumbs. Place on a plate, seam side down.
  5. Allow to sit in refrigerator for 30 minutes.
  6. Preheat oven  to 375◦
  7. In a skillet, saute in butter and oil until a pretty golden brown.
  8. Bake uncovered for 15 minutes or until juices run clear.

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