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Chicken Monterey Recipe

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This recipe for Chicken Monterey, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Lou McFerrin
Added: Thursday, June 15, 2006


1 1/2 c. chicken broth
1 c. long grain rice
1/3 c. mild salsa
1 8oz. can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/8 tsp. cumin
1/8 tsp ground oregano
1/8 tsp. black pepper
1 1/2 lbs. chicken breast
1 7oz. can whole green chiles
1 Tbs. oil
1 c. shredded jack cheese

In medium saucepan combine chicken broth, rice and salsa. Stir well, bring to boil, reduce heat, and simmer covered for 20 minutes. Combine tomato sauce with seasonings and simmer for 5 minutes. Brown seasoned chicken breasts in oil. Place cooked rice in a 9x13 pan greased with butter, spoon seasoned tomato sauce on top and place chicken breasts over the sauce. Split green chiles on one side removing seeds and place on top of the chicken then top with jack cheese. Bake at 400 for 10 minutes to melt the cheese. Sprinkle with cilantro if you want to fancy it up and enjoy.




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