MONTEREY CHICKEN
Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!
Provided by Leigh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h
Yield 4
Number Of Ingredients 8
Steps:
- To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
- Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
- Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 642.2 calories, Carbohydrate 27.5 g, Cholesterol 140.2 mg, Fat 37.5 g, Fiber 1.3 g, Protein 46.4 g, SaturatedFat 15.4 g, Sodium 2806.6 mg, Sugar 23.8 g
OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
OVEN FRIED CHICKEN MONTEREY
Make and share this Oven Fried Chicken Monterey recipe from Food.com.
Provided by MarieRynr
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375*F.
- Combine 1/4 cup flour and taco mix.
- Shake the chicken pieces in this.
- Melt butter in a 15½ X 10½ X 2 inch pan.
- Place chicken pieces in pan, turning to coat in butter.
- Remove pieces from pan and then coat in the tortilla chip crumbs.
- Return to pan.
- Bake at 375*F for 50 minutes.
- Make a cheese sauce by sauteeing onion in the oil.
- Stir in the flour, 1/4 tsp salt.
- Add milk and pepper sauce.
- Cook and stir until thick.
- Cook 1 to 2 minutes more.
- Add the cheese, olives and lemon juice.
- Stir to melt cheese.
- To serve place chicken on lettuce lined dish.
- Spoon some cheese sauce over.
- Pass remaining sauce.
Nutrition Facts : Calories 607.8, Fat 44.4, SaturatedFat 17, Cholesterol 199.1, Sodium 352.3, Carbohydrate 10.4, Fiber 0.6, Sugar 0.4, Protein 40.1
KOREAN FRIED CHICKEN WRAPS
Steps:
- Soak the chicken in the buttermilk for 5 minutes. Meanwhile, fill a large Dutch oven halfway with oil and heat slowly to 375 degrees F on a deep-fry thermometer. Line a plate with a paper towel. Combine the flour, garlic powder, ground ginger, onion powder, chili powder and 4 teaspoons salt in a large shallow dish. Remove the chicken from the buttermilk, let the excess drip off and then dredge in the spiced flour mixture. Fry the chicken until golden and cooked through, about 7 minutes. Drain on the lined plate. (Bring the oil back to 375 degrees F, then lower the heat to hold at temperature.)
- In a large bowl, combine the soy sauce, green cabbage, red cabbage, celery, onion, radish, mirin, sesame oil, lime zest and juice, and salt and pepper to taste. Let sit.
- In a small bowl, stir together the sambal oelek, agave nectar and tomato paste, and brush onto the chicken.
- Stir together the mayonnaise, miso, ginger and fish sauce in another small bowl. Set aside.
- Bring the oil back to 375 degrees F if necessary. Separate the wonton skins and fry until crispy, about 5 minutes. Sprinkle with furikake.
- Smear the miso mayonnaise on the tortillas and top with the slaw and some chicken. Wrap and serve with wonton chips on the side. Garnish with micro cilantro.
BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES
Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 581 calories, Fat 40g fat (22g saturated fat), Cholesterol 200mg cholesterol, Sodium 1093mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.
OVEN-FRIED CHICKEN
Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
- Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g
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