- 4 (4 oz) boneless skinless chicken breast halves
- green bell pepper – cut into thin strips
- red bell pepper – cut into thin strips
- onion, sliced and halved and separated into pieces
- one-half tsp dried leaf basil
- dash of salt
- dash of paprika
- chicken broth
- Monterey Jack Cheese cut in thin slices
- Vegetable oil
Trim any fat off chicken breasts and place each piece between sheets of plastic wrap. Pound the chicken with the flat side of a meat mallet until about doubled in size. Season with salt and paprika. Trim ends from zucchini and cut in half crosswise. Cut each half in six lengthwise strips. Arrange 3 zucchini strips, two each of the green and red bell pepper strips and onion pieces on each flattened chicken breast. Let some of each vegetable extend beyond both sides of the chicken. Sprinkle each with basil. Roll chicken around vegetables and secure with a wooden pick. Heat to medium temperature a large non-stick skillet or a skillet with oil on the bottom. When the skillet is hot, brush each chicken piece with oil and place chicken rolls in pan. Brown on all sides. When browned, add the broth and reduce the heat until the broth barely simmers. Cover and simmer for 15 minutes or until chicken is tender and no pink remains. Arrange cheese slices over chicken rolls and cover the skillet until the cheese melts – only about 30 seconds. Ready to serve with rice or baked potato or your favorite side dish. Joyce served a delicious wild rice dish…..yummy.
1 thought on “Chicken Monterey”
Hi does anyone know how much chicken broth and cheese to use in this recipe. I can guess on the cheese and use however much I want but if I guess wrong on the chicken broth I may not cook well enough or it may be soupy. Please help.