Oven Fried Chicken Monterey Recipes

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MONTEREY CHICKEN



Monterey Chicken image

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

4 (5 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
½ pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese

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



Oven-Fried Chicken image

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

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

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

CHICKEN MONTEREY (SILVER PALATE)



Chicken Monterey (Silver Palate) image

This tastes like summer to me, and living in the often gray Pacific Northwest, I make it frequently to brighten things up. We usually serve this with lots of crusty bread, but the sauce would be terrific on pasta as well. Compliments of the Silver Palate Cookbook.

Provided by Greatfull

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

5 tablespoons best quality olive oil (I usually use half the oil called for with fine results)
1 (2 1/2-3 lb) whole chickens, quartered (I often use 4 half breasts)
salt & freshly ground black pepper, to taste
1 cup yellow onion, finely chopped
2 carrots, peeled and chopped, about 1 cup
4 garlic cloves, minced
1 cup chicken broth
1/2 cup fresh orange juice
1/2 cup canned crushed tomatoes
1 tablespoon dried rosemary
1 sweet red pepper, cut into julienne
1/2 large zucchini, sliced diagonally
1/2 large yellow squash, sliced diagonally
1/3 cup fresh flat leaf parsley, chopped (garnish)
1 orange, zest of, grated

Steps:

  • Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
  • Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
  • Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
  • Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
  • Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
  • Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

Nutrition Facts : Calories 635.7, Fat 46.9, SaturatedFat 10.9, Cholesterol 133.7, Sodium 421.4, Carbohydrate 18.8, Fiber 4, Sugar 9.8, Protein 35.4

OVEN FRIED CHICKEN MONTEREY



Oven Fried Chicken Monterey image

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

1/4 cup flour
1 envelope taco seasoning mix
16 chicken thighs
1/4 cup butter
1 cup crushed tortilla chips
2 tablespoons minced onions
1 tablespoon oil
2 tablespoons flour
1 (13 ounce) can evaporated milk
1/4 teaspoon Tabasco sauce
1 cup shredded monterey jack cheese
1/4 cup sliced pitted ripe olives
1 teaspoon lemon juice
1/2 head lettuce, shredded

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

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