"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Thread Tools Display Modes
Old 08-15-2006, 03:28 PM   #1
Sous Chef
SharonT's Avatar
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
Monterey Chicken

Jim's Monterey Chicken
8 large chicken breasts, skinned and boned
1 can chopped mild green chilies (7 oz.)
8 oz. block of Monterey Jack cheese, cut into 8 strips
1/2 c. fine dry bread crumbs
1/4 c. freshly grated Parmesan cheese (or “green can” Parmesan)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 tsp. coarsely ground black pepper
6 tablespoons butter, melted

Spicy Tomato Sauce:
1 (15 oz.) can tomato sauce
1/2 teaspoon ground cumin
seasoned pepper
hot pepper sauce to taste
1/3 c. sliced green onion

sour cream

Pound the chicken breasts between 2 sheets of waxed paper (or in a Ziploc bag) until thin. Spread each breast with 1 tablespoon of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each breast and tuck ends and edges under. Combine 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 breasts in a baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hours or overnight.
Preheat oven to 400º. Bake for 30 to 40 minutes or until done. Serve with Spicy Tomato Sauce, dollop of sour cream and wedge of lime.
Spicy Tomato Sauce: In saucepan combine the tomato sauce, cumin, salt, pepper and hot pepper sauce. Bring to a boil and cook, stirring occasionally, until slightly thickened. Add chopped green onions.

This is great served with Spanish Rice and black beans.


SharonT is offline   Reply With Quote
Old 08-15-2006, 04:11 PM   #2
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Thanks, Sharon!

Loprraine is offline   Reply With Quote
Old 08-15-2006, 04:15 PM   #3
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Sharon, that sounds like an excellent dish...and not terribly labor intensive. Copied and pasted. TY!
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-15-2006, 06:09 PM   #4
Hospitality Queen
jkath's Avatar
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Thank you Thank you Thank you!!!

Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 08-15-2006, 10:12 PM   #5
Sous Chef
SharonT's Avatar
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
Originally Posted by Constance
...and not terribly labor intensive.
I like it because all the hard stuff is done the day before. My cooking group did this for a luncheon for 200 ladies. We used painting tarps (brand new ones, of course) and rubber mallets from the hardware store to pound out the chicken.
SharonT is offline   Reply With Quote
Old 08-15-2006, 10:35 PM   #6
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston
Posts: 9,199
Thi also looks very good!!!!

jennyema is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:01 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.