Mexican Monterey Chicken

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Salsa in place of barbeque sauce makes for a great Mexican version of a classic dish, Chicken Monterey.

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Ingredients

  • 2 boneless skinless chicken breasts, sliced lengthwise to make 4 thin breasts
  • 1/4 cup mayonnaise (or enough to thinly coat both sides of breasts.)
  • 1/3 cup breadcrumbs
  • 1/3 cup Parmesan cheese
  • 1 cup spicy salsa, chipotle is good
  • 1 cup shredded Monterey Jack pepper cheese
  • Sour cream green onion, sliced thin black olives

Preparation

Step 1

1. Preheat oven to 425.

2. Coat both sides of chicken with mayonnaise.

3. Mix together parmesan cheese and breadcrumbs.

4. Dip the chicken breasts in crumb/Parmesan mixture and cover evenly.

5. Place into a 9x13-inch baking pan.

6. Bake for 15 minutes then top with with salsa and Jack cheese and bake 5 minutes until cheese is melted.

7. Garnish with sour cream onions and olives.

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REVIEWS:

Yum! I used a really large chicken breast that was large even halved, lol. This was very simple and very tasty. The chicken was perfect - so moist and tender. All of the ingredients complemented each other.

I'm going to have to try this one again... it was almost done when I heard a terrible crashing sound in the oven, MY PYREX PAN BLEW UP!! YIKES! I was so excited about this too :( I will buy another pan soon and try again.


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