Chicken Monterey is not only a crowd pleaser, but also is perfect when you’d rather enjoy the company of your guests than running around in the kitchen like a “chicken” with your head cut off …(little pun there). You can assemble this at least 3-4 hours ahead of time and then bake it when you’re having salad or whatever.
- 4 large whole chicken breasts, skinned, boned and halved
- Salt and pepper
- Flour
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 8 large mushrooms, chopped
- 2 TBS. flour
- 1 tsp. celery salt
- 1/2 tsp. white pepper
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 avocado, mashed
- 1 1/2 cups grated Monterey Jack cheese
Place chicken breasts between two sheets of waxed paper and pound them until paper thin (about 1/4 inch). Lightly sprinkle with salt and pepper and dust with flour. Melt 1/4 cup butter in a 10-12 inch skillet and quickly sauté breasts a few at a time until golden. Remove to a separate plate and set aside.
Preheat oven to 350 degrees. Melt remaining 1/4 cup butter in same skillet and sauté onion, garlic and mushrooms slowly until vegetables are cooked but not brown. Stir in flour, celery salt, pepper, chicken stock and wine. Cook over low heat until thickened, about 4 to 5 minutes. Stir in mashed avocado and 1/2 cup grated cheese, blending well. Adjust seasoning to taste. Arrange breasts in a 3-quart baking dish or in individual ramekins. Spoon avocado mixture on each breast and top with remaining grated cheese. Bake 10-15 minutes, until chicken is cooked and cheese is melted.
Makes 4-8 servings