Oven Fried Chicken Monterey Recipes

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 450
• Combine all dry ingredients in a plastic bag.
• Wash your chicken and shake off excess water.
• Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven.
• Turn pieces over after about 20 minutes.
• Continue baking until crisp and browned.

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

MONTEREY CHICKEN

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.

OVEN FRIED CHICKEN MONTEREY

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.

CHICKEN MONTEREY

Steps:

• Preheat oven to 300 degrees. Lightly grease a medium baking dish.
• Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.
• Stir in 2 tablespoons flour; sauté a few minutes more. Stir in stock, celery salt, white pepper and white wine.
• Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes.
• Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture and stir until melted; set aside.
• In a shallow bowl mix flour, salt & pepper.
• Dredge chicken in flour mixture to coat.
• (Make sure chicken is dry--I put between paper towels).
• Melt 1/4 cup butter in a large skillet (cast iron is good). Have butter very hot--you just want to slightly brown (DO NOT OVER COOK).
• Arrange chicken in baking dish and cover with sauce.
• Top chicken and sauce with remaining 1 cup cheese.
• Bake in preheated oven 25 minutes, or until chicken is no longer pink.
• I put the pepper flakes in the broth.
• Hope you enjoy as much as we did.