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Chicken Monterey Recipe

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

Connie Herman
Added: Friday, April 24, 2009


1/4 cup flour
1 envelope taco seasoning mix
6 chicken breasts halves
1/4 cup butter
1/4 cup tortilla chips, crushed
2 tablespoon onion, chopped
1 tablespoon butter or vegetable oil
2 tablespoon flour
1/4 teaspoon salt
1 (13 oz.) can evaporated milk
1/4 teaspoon Tabasco sauce
1 cup shredded Monterey Jack cheese
1 teaspoon lemon juice

Combine 1/4 cup flour and taco seasoning mix in plastic food storage bag; add chicken, a few pieces at a time, and shake to coat well. Melt butter in 15 x 10 inch baking pan. Place chicken pieces in the baking pan, turning to coat surface with melted butter. Roll chicken pieces in crushed tortilla chips and return to pan. Bake at 375 for 45 minutes. Meanwhile, cook onion in vegetable oil or butter until tender. Blend in 2 tablespoons flour and the salt, stirring until flour is well blended. Add evaporated milk and Tabasco sauce. Stir until mixture thickens and bubbles. Add cheese and lemon juice. Heat until cheese melts. Do not boil. Arrange chicken on shredded lettuce and spoon cheese sauce over the chicken. Garnish with tomato wedges and additional tortilla chips.




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