Monterey Chicken I

Name: Monterey Chicken I
Ingredients: 8 boneless skinless chicken breasts; 1 (8 ounce) package monterey jack cheese; 2 eggs, beaten; 1 12 cups dry breadcrumbs; 23 cup butter or 23 cup margarine, divided; 1 cup chicken broth; 12 cup chopped onion; 12 cup chopped green bell pepper; 2 teaspoons all-purpose flour; 1 teaspoon salt; 14 teaspoon pepper; 3 cups cooked rice; 1 (4 ounce) can sliced mushrooms, drained; 2 tablespoons diced pimentos

14 ingredients

15 steps

Ingredients

8 boneless skinless chicken breasts
1 (8 ounce) package monterey jack cheese
2 eggs, beaten
1 12 cups dry breadcrumbs
23 cup butter or 23 cup margarine, divided
1 cup chicken broth
12 cup chopped onion
12 cup chopped green bell pepper
2 teaspoons all-purpose flour
1 teaspoon salt
14 teaspoon pepper
3 cups cooked rice
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons diced pimentos

Directions

1

Place each half of chicken breast on waxed paper; carefully flatten to 1/4 inch
2

thickness, using a meat mallet or rolling pin.
3

Cut cheese into 8 equal portions; place one portion in center of each half of chicken breast.
4

Fold long sides of chicken over cheese; fold ends over and secure with toothpicks.
5

Dip each chicken breast in eggs; then coat with breadcrumbs.
6

Brown meat on all sides in 1/3 cup butter; set aside.
7

Saute onion and green pepper in 1/3 cup butter until tender.
8

Add flour to vegetable mixture and stir until combined.
9

Stir in chicken broth, salt and pepper; cook until thickened.
10

Stir in rice, mushrooms, and pimento.
11

Spoon rice mixture into a 11x9x2-inch
12

baking dish and arrange browned chicken over rice mixture.
13

*Can be done ahead of time until this point.
14

Cover and refrigerate.
15

Bake at 400F for 20-30 minutes or until heated through, increasing time 10-15 minutes if dish was refrigerated.