Unknownchef86s Easy Chicken Monte Cristo Recipes

MONTE CRISTO CHICKEN

Steps:

• Heat oven to 375°F. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.

HOMEMADE MONTE CRISTO SANDWICHES

Steps:

• Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down.
• In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.

MONTE CRISTO SANDWICH

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

MONTE CRISTO SANDWICHES WITH SWISS AND HAM

Steps:

• Coat a large griddle or skillet with cooking spray and set pan over medium heat.
• In a shallow dish, whisk together eggs, milk, mustard, cinnamon, salt, and black pepper. Set aside.
• Spread 1 tablespoon mango chutney on 4 slices of bread. Top with ham and cheese slices. Top with second slice of bread and transfer sandwiches to egg mixture. Turn to coat both sides.
• Transfer sandwiches to hot pan and cook 3 to 5 minutes per side, until golden brown on the outside and cheese begins to melt.

CHICKEN AND WAFFLE MONTE CRISTOS WITH ROSEMARY-MAPLE GRAVY

Steps:

• Heat the oven to 325 degrees F.
• Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.
• Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.
• Preheat the waffle iron.
• Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
• While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
• When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
• Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
• To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.

UNKNOWNCHEF86'S LEMON-PEPPER CHICKEN (SBD PHASE ONE)

Steps:

• Put the frying pan (preferably cast iron) over medium heat. Drizzle the oil in the pan. You can use more or less oil, as needed -- you just need enough to lightly coat the pan.
• Saute the red pepper flakes in the oil -- brown, but don't let them burn.
• Add the chicken breasts to the pan and generously sprinkle the spices over, to taste. Cover with a tight-fitting lid and turn to medium-low.
• After approximately 3-5 min, lift the lid and drizzle about a tablespoon of water into the pan. Re-cover and turn to medium low.
• When the breasts have turned opaque on top (approximately five minutes -- time will vary), turn over and re-season with just the lemon pepper and the garlic.
• Recover and continue to simmer til done -- approximately 5-10 minutes, adding a teaspoon or two more water if necessary.
• Drizzle any remaining juices on top of the chicken when serving.

MONTE CRISTOS

Steps:

• In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.

UNKNOWNCHEF86'S POUNDED CHICKEN FILETS (JOHNNY'S)

Steps:

• Pound the breast(s) out thin with the flat side of a meat mallet or heavy skillet (I put them in a gallon size Ziploc freezer bag first -- reduces "splatter").
• Melt the butter in a pan (I use cast iron) over medium heat.
• Put the breast(s) (how many depends on how big they are when pounded out) into the pan and sprinkle Johnny's Pork and Chicken Seasoning to taste.
• Let brown, turn, and sprinkle again.
• Let finish cooking (approximately 3-5 minutes per side).
• Make lots.

HAM 'N' SWISS MONTE CRISTO

Steps:

• Spread mustard over one side of each slice of bread, then layer with ham and cheese; top with remaining bread. , In a shallow bowl, combine the flour, baking powder, salt, pepper, water and egg until smooth. Dip sandwich on both sides in egg mixture. Cook in a skillet coated with cooking spray until browned, about 2 minutes on each side.

MONTE CRISTO CHICKEN

Steps:

• Heat oven to 375°F Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice.
• Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly.
• Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach; garnish with zest, if desired.

MEATLESS MONTE CRISTO SANDWICHES

Steps:

• Arrange egg bread on work surface. Spread each slice with mustard. Divide Swiss cheese and sliced tomato equally among 3 bread slices; sprinkle with salt and pepper. Form 3 sandwiches by pressing remaining bread slices, mustard side down, atop tomato.
• Whisk eggs, 2 tablespoons water and sage to blend in medium shallow bowl. Melt butter in heavy large skillet over medium-low heat. Dip both sides of each sandwich into egg mixture and place in skillet. Cook until cheese melts and sandwiches are golden, about 4 minutes per side. Cut sandwiches diagonally in half. Transfer 3 halves to each plate.

SIMPLY BAKED MONTE CRISTOS

Steps:

• Preheat oven to 425°F and grease a cookie sheet.
• Layout 4 slices of bread and top each with a slice of ham, a slice of cheese and the remaining bread to make 4 sandwiches.
• In a large bowl whisk the eggs, milk, cinnamon sugar, and vanilla.
• Dip the sandwiches into the egg mixture, coating both sides, and place onto the greased cookie sheet.
• Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
• Dust with powdered sugar and serve with raspberry jam.

UNKNOWNCHEF86'S EASY CHICKEN MONTE CRISTO

Steps:

• Egg Mixture: Using a fork, lightly beat the eggs and salt together in a shallow pan. Add remaining ingredients and beat to combine. Set aside.
• Sandwich Prep: Layer the cheese, chicken, Parmesan, and ham on half of the bread slices. Top with remaining slices of bread.
• To completely cook the egg and melt the cheese, it's better to cook this a little longer and a little slower. Preheat a griddle (I use a cast iron one) over medium-low heat and coat with half the butter.
• Quickly dip two of the sandwiches in the egg mixture -- the bread should be coated but not saturated.
• Place in the skillet and cook until golden brown, 4-5 minutes per side, carefully flipping to avoid filling falling out. Also, flip as necessary to prevent scorching. Cook til cheese is melted.
• Repeat with remaining sandwiches.
• Serve with more mustard or preserves, if desired.