| chicken monteray anyone?
Posted: 10/6/2009 1:12:14 PM | did a thread search and couldnt find a recipie......i think i spelled it right...........can anyone help?
i've had it at resturants......grilled chicken breasts with a tangy/spicy thin red sauce......absolutely delicious | |
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| chicken monteray anyone?
Posted: 10/6/2009 4:50:42 PM | | you almost had it right, rax ... try googling chicken monterey ... I don't want to pick one for you ... you choose which most closely resembles what you're looking for. | |
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| chicken monteray anyone?
Posted: 10/6/2009 5:43:44 PM | | i did.....but none are like i've had at a resturaunt....[its closed now].the ones online have a cheese sauce on them........what i had didnt | |
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| chicken monteray anyone?
Posted: 10/6/2009 6:03:08 PM | Similar?
Chicken Monterey
From The Silver Palate Cookbook (Canada, UK), by Julee Rosso and Shiela Lukins
www.ochef.com/283.htm
Heat 3 tablespoons of olive oil in a large skillet. Pat a quartered chicken dry, season the pieces with salt and pepper, and cook gently in the oil for 5 minutes. Turn the chicken, season again, then cook for another 5 minutes. Don’t brown the chicken or you will overcook it. Remove chicken from skillet. Add a cup of chopped onions, two peeled and chopped carrots and four minced garlic cloves to the pan and cook, covered, over low heat until the vegetables are tender, about 25 minutes. Uncover the skillet and add 1 cup of chicken stock, 1/2 cup of orange juice (they’d like it to be fresh, please), 1/2 cup of crushed tomatoes and 1 tablespoon of dried rosemary. Season it with salt and pepper and simmer the mixture, uncovered, for 15 minutes.
Return the chicken pieces to the pan and simmer further, 20 to 25 minutes, or until chicken is nearly done. Baste the pieces with the sauce and turn them once at the 15-minute mark. While that is cooking, core and julienne a red pepper and slice half a large summer squash and half a large zucchini on the diagonal. In another skillet heat 2 tablespoons of olive oil and sauté the pepper for 5 minutes. Add the zucchini and yellow squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but still firm, another 5 minutes or so. Transfer the vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with the chopped parsley and orange zest and serve immediately. | |
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| chicken monteray anyone?
Posted: 10/6/2009 6:11:40 PM | Rax ~ Google The Silver Palate Cookbook Chicken Montrerey and it will get you to a recipe without cheese. I also saw one at Epicurean dot com..
Sounds good..
tb | |
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| chicken monteray anyone?
Posted: 10/6/2009 6:57:37 PM | Found on the net...so not tested
Monterey Chicken
8 large, whole chicken breasts, skinned & boned
1 can (7 oz.) chopped mild green chilies
1/2 lb. Monterey Jack cheese, cut into 8 strips
1/2 C. fine dry bread crumbs
1/4 C. freshly grated Parmesan cheese
1-3 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
6 Tbsp. butter, melted
Tomato sauce (follows)
Garnish:
sour cream
fresh limes
Pound the chicken brests between 2 sheets of waxed paper until thin. Spread each breast with 1 Tbsp. of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish.
Dip each stuffed breast into the melted butter and roll in the bread crumb mixture. Place the breasts in a baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hours or overnight.
Preheat the oven to 400 degrees.
Bake for 25-40 minutes, or until done. Serve with the tomato sauce and garnish with sour cream and fresh limes.
Tomato sauce:
1 can (15 oz) plain tomato sauce
1/2 tsp. ground cumin
1/3 C. sliced green onions
salt and freshly ground black pepper to taste.
Optional: Hot pepper sauce to taste
In a small sauce pan, combine all ingredients. Bring to a boil and cook stirring constantly, until slightly thickened.
Serves 8.
This recipe is nearly 20 years old and characterizes a large WHOLE chicken breast as 7-8 ounces! Today's half breasts work just fine. I also grate the Monterey Jack -- I find it easier to roll up the chicken breast with shredded cheese instead of the slice. And, of course, I don't use anywhere NEAR that amount of butter! | |
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| chicken monteray anyone?
Posted: 10/7/2009 8:25:40 AM | | Guess.next.question.is.Was.Spicy red sauce.like.Mexican.Italian.or.Asian.or Southern -BBQ spice-chili-spiced? | |
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| chicken monteray anyone?
Posted: 10/7/2009 8:45:26 AM | | dovelett.....thats pretty close........a sweet/tangy thin red /clear sauce........maybe that resturaunt had its own version.............thx everyone........guess i'll keep experimenting | |
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| chicken monteray anyone?
Posted: 10/7/2009 10:01:31 AM | That Silver Palate cookbook recipe sounds pretty darn good and I don't like chicken or tomato sauce
SS | |
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