Main Dishes, Mexican - Spanish, Poultry

CHICKEN MONTEREY

  • 4 Boneless, skinless, chicken breasts
  • Salt and Pepper, to taste
  • 1 teaspoon Parsley
  • 1/2 teaspoon Tarragon, dry
  • 4 ounces Monterey Jack Cheese
  • 1/4 cup Flour
  • 1 Egg, beaten
  • 1/4 cup Bread crumbs
  • 4 tablespoons Butter
  • 4 tablespoons Vegetable oil

    • Pound chicken to 1/4 inch thickness. Season the inside with salt, pepper, parsley and tarragon. Place 1 ounce of cheese in the center of each breast and fold chicken around cheese. Roll in flour; dip into egg, then roll in bread crumbs. Place chicken, seam side down, on a plate and refrigerate for 30 minutes. In a skillet, saute chicken in butter and oil until golden. Place in a shallow baking dish. Bake uncovered, at 375°, for 15 minutes, or until juices run clear.

    Source: Taste of Home

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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