Chicken Monterey
Source of Recipe
"Taste of Home", Dec-Jan, 96
List of Ingredients
1 boneless skinless chicken breast half
Dash salt and pepper
1/2 tsp. chopped fresh parsley
1/8 tsp. dried tarragon
1 oz. Monterey Jack or Cheddar cheese (cut into 2-1/2 x 1/2 inch stick)
2 tbsp. all-purpose flour
1 egg, beaten
2 tbsp. seasoned or plain dry bread crumbs
1 tbsp. butter or margarine
1 tbsp. cooking oilRecipe
Pound chicken to 1/4-inch thickness. Season the inside with salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in crumbs. Place chicken, seam side down, on a plate; refrigerate for 30 minutes. IN a skillet, saute chicken in butter and oil until golden. Place in a small shallow baking dish. Bake, uncovered, at 375 degrees for 15 minutes, or until juices run clear.
Yield: One serving
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