Monterey Chicken I

READY IN: 1hr 10mins
Recipe by Leslie in Texas

An easy, "company good" chicken dish that's long been a family favorite. Originally from a Southern Living magazine many years ago.

Top Review by LonghornMama

Yummy! This is a beautiful, company worthy dish, but also very easy. Loved the make ahead directions and will try that next time. I made a couple of minor changes. Since we like more rice, I halved the ingredients for the chicken rolls: chicken, cheese, eggs, and breadcrumbs. Sauteed the chicken in only 1/3 c butter, removed the chicken, then used that same butter to saute the green pepper, onions, and some fresh mushrooms I needed to use up. Would suggest using good quality long grain rice, like Uncle Ben's, to keep the rice from getting sticky after baking. My eight year-old son loved this chicken, which doesn't happen too often! On a side note, I realized after making this that I also clipped a recipe from Southern Living a long time ago called "Gold Nugget Chicken" which is too similar to note, except that it uses sharp cheddar cheese. Thanks so much for sharing the recipe!

Ingredients Nutrition


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

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