Monday, January 19, 2009

Monterey Chicken

Dawn Mercedes' Monterey Chicken

1/4 c. flour

7-8 T taco seasoning

4 pieces of chicken breast...I had chicken tenders...and had a heaping plate of them.

1/2 c. butter, melted

2 c. tortilla chips, crushed...a lot

3 T. finely chopped onion

1T. oil

2 T. flour

1/4 t. salt

1 can evaporated mlk

1/4 t. hot pepper sauce (or a few dabs)

1 c. Monterey Jack cheese, shredded (I had colby monterey jack in stock today.)

1/4 c. sliced olives

1 t. lemon juice (or a splash)

Put flour and taco seasoning in brown lunch bag. Shake chicken (a few at a time) in the bag to coat. Dip into the butter. Then roll in the tortilla chips. Back at 375 for 50 minutes. (Again I did not set a timer so just keep an eye on them.) I flipped the chicken at some point during the cook time.

Saute onion in the oil. Then add flour, salk, milk and hot sauce. Cook until thick. Add cheese, olives and lemon juice. Stir until cheese melts. Serve chicken and sauce on a bed of lettuce.

Ken loved this...I mean LOVED it. LIke he was trying to get every last chip morsel left in the pan. And the cheese sauce would make a nice dip for chips. We had maybe a cup left over. Also, our friend, Chef Randy suggested that you serve the sauce on the side. Or serve it UNDER the chicken so as not to lose the crispy crust on the poultry.

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