Monterey Chicken Rolls

Claudia Dawn's Note:

Butter...Garlic...Cheese? Chicken rolled in all? How can this recipe not be a keeper?!! My sister-in-law gave me this recipe some 25 years ago. It's just as good today as it was then - maybe even better since my garlic tastes have increased over the years as well as my "eye-balling" measurements (meaning more garlic!). Just be sure not to overcook as the chicken will be dry - follow these directions and the chicken will be moist. This is a great prepare ahead meal that will impress.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 8 boneless skinless chicken breasts
• 1 (8 ounce) package monterey jack cheese

Butter sauce

• ½ cup margarine , melted
• 1 dash garlic salt
• parsley

Bread crumb combination

• 1 cup breadcrumbs (4 slices)
• 1 cup parmesan cheese (grated)
• 1 dash garlic salt

Directions:

1. Pound chicken breasts flat.
2. Slice Monterey Jack cheese about 1/4" thick, roll chicken around cheese.
3. Dip chicken in butter sauce, then in breadcrumb combination.
4. Place seam side down in 9x13 baking dish.
5. Bake covered for 30 minutes at 350 degrees in preheated oven.
6. Uncover and bake for 15 minutes more or until browned.

Reviews

[Felix4067]

Even with having to change this to meet what I had in the house, I'm still giving it five stars because I can see how it would be great as written as well. Here's what I did differently: cheddar instead of Monterey Jack, butter instead of margarine, whole wheat cracker crumbs instead of bread crumbs. I also read suzy wonton's review where she added Canadian bacon, so I diced some bacon and put it on top of the cheese before rolling the chicken. With the low carbs and high protein, but such rich taste, this one is definitely a keeper for us!

[Kai in Rhode Island]

So simple and so good! Moist and cheesy. I love this and make it all the time! Thanks for posting.

[Doc's Mom]

I used store bought thin sliced chicken fillets pounded slightly. I was afraid the cooking time may be too long because I only had 6 fillets, but it turned out perfect and so moist! The only problem I had was a lot of the cheese oozed out. I think next time I will use provolone, it doesn’t melt as quick. Yummy recipe!