Chicken Monterey 1 boneless skinless chicken breast Dash salt and pepper 1/2 teaspoon chopped fresh parsley 1/8 teaspoon dried tarragon 1 ounce Monterey Jack or cheddar cheese cut into a 2 by 2 inch strip 2 tablespoons all-purpose flour 1 egg, beaten 2 tablespoons seasoned or plain dry breadcrumbs 1 tablespoon butter or margarine 1 tablespoon vegetable oil
Pound chicken to 1/4inch. thickness. Season the inside with salt, pepper, parsley and tarragon. Place stick of cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in bread crumbs. Place chicken, seam side down, on a plate; refrigerate for about 30 minutes. In a skillet, sauté chicken in butter and oil until golden. Place in a small shallow baking dish. Bake, uncovered, at 375° for 15 minutes or until juices run clear. Yield: 1 serving. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
