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Receta Chicken Monterey
by CookEatShare Cookbook

Chicken Monterey
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Ingredientes

  • 4 boneless chicken breasts
  • 3/4 c. butter, melted
  • 1/2 teaspoon dry oregano leaves, crushed
  • 1 tbsp. snipped fresh parsley
  • 1/2 c. fine dry bread crumbs or possibly Italian seasoned bread crumbs
  • 1/2 c. grated Parmesan cheese
  • 1/4 teaspoon garlic pwdr or possibly salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dry oregano leaves, crumbled
  • 1/2 pound Monterey Jack cheese

Direcciones

  1. Place each chicken piece between 2 pcs of waxed paper. Lb. with a meat mallet till about 1/4-inch thick; set aside. Combine 1/2 c. butter, 1/2 tsp. oregano, and parsley in a bowl; set aside.
  2. In a pie plate, stir together bread crumbs, Parmesan cheese, garlic pwdr or possibly salt, pepper, and 1 tsp. oregano; set aside. Cut Monterey Jack cheese into 1 1/2 x 1/2-inch strips.
  3. Dip pounded chicken into herb-butter mix; place 1 cheese strip on each chicken piece. Roll chicken around cheese, tucking ends under. Roll chicken roll in bread crumbs mix.
  4. Place seam sides down in an ungreased 13 x 9 baking dish. Bake at 400 degrees uncovered for 25-30 min or possibly till juices no longer run pink when chicken is pierced with a fork.
  5. I use garlic salt instead of pwdr and I use more than the recipe calls for. Also, if I have any cheese left over, I place it on top of the chicken rolls the last 5 min of cooking time.
  6. There are usually a lot of little pcs of chicken left over. I dip all of them in the herb-butter and bread crumbs and place them in the pan with the rest of the chicken pcs.