Monterey Chicken Bake

"5 ingredients... talk about easy :) I found this on the helmans site and it turned out well for me."
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:




  • Preheat oven to 425°.
  • Brush chicken with mayonnaise on all sides then dip in bread crumbs until evenly coated.
  • Arrange chicken in a 9x13" pan.
  • Bake 15 minutes; top with salsa then cheese.
  • Bake an additional 5 minutes or until cheese is melted and chicken is cooked thoroughly.

Questions & Replies

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  1. Made this for my husband tonight and he said it was good. I didn't have it, as we did chicken breasts two different ways and I'm not really into salsa. I did change a tiny bit, as I didn't think the bread crumbs would go with the salsa, so I stirred some taco seasoning into the mayo, added a touch of sour cream to the mixture, then skipped the breading and just baked it like that. I'll make this again when he's craving salsa chicken. Thanks for sharing.
  2. Very good easy and fast recipe. Thanks for posting
  3. This was very good and got 5 stars from the family. It tasted sort of like nachos. I found the amounts to be a bit off. I bought 1.5lb of chicken tenders, and I only used about 1/4c of the mayonnaise (reduced fat) and maybe 1/2c of the breadcrumbs. I could have used more salsa though - maybe 1.25 c? I also used a reduced fat Mexican blend for the cheese. I will definitely be making this again.
  4. I really enjoyed this! I used fat free mayo, reduced fat mexican cheese & panko instead of breadcrumbs. I added some low sodium taco seasoning into the panko which added a great kick. I too baked my chicken for about 25 minutes. Since I like a little "kick" I may add some cayenne or chili sauce into my salsa (which is only medium heat) next time. It was fast & easy; thanks for sharing!
  5. According to my family, this chicken was quite tasty. It was moist, flavorful, and even good reheated as leftovers. At least that's what they tell me, as I made this for them when I had a meeting (perfect because it was quick, easy, and used ingredients I almost always have around) and they finished everything off before I got a chance to remember there were leftovers in the fridge. Thanks for sharing!


I live in Arizona with my wonderful husband and our 2 beautiful daughters, ages 4 yrs old and 2 yrs old. We also have a dog and a bunch of fish. I am a trained Montessori teacher and Parent Education Consultant. I worked full time as a teacher until just before our younger daughter was born, at the moment I am a substitue teacher and support person at an excellent Montessori School. I would love to someday be able to be home with our girls full time, but for now they both love being where they are so I try not to feel too badly about it all. I have a huge collection of cookbooks, some of which are still in storage at my mum's. (Moving cookbooks is such a pain!) I also have 5 or 6 file boxes full of recipes, and I'm always adding to it.
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