Monterey Chicken Rolls
Butter...Garlic...Cheese? Chicken rolled in all? How can this recipe not be a keeper?!! My sister-in-law gave me this recipe some 25 years ago. It's just as good today as it was then - maybe even better since my garlic tastes have increased over the years as well as my "eye-balling" measurements (meaning more garlic!). Just be sure not to overcook as the chicken will be dry - follow these directions and the chicken will be moist. This is a great prepare ahead meal that will impress.
Reviews
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Even with having to change this to meet what I had in the house, I'm still giving it five stars because I can see how it would be great as written as well. Here's what I did differently: cheddar instead of Monterey Jack, butter instead of margarine, whole wheat cracker crumbs instead of bread crumbs. I also read suzy wonton's review where she added Canadian bacon, so I diced some bacon and put it on top of the cheese before rolling the chicken. With the low carbs and high protein, but such rich taste, this one is definitely a keeper for us! -
I used store bought thin sliced chicken fillets pounded slightly. I was afraid the cooking time may be too long because I only had 6 fillets, but it turned out perfect and so moist! The only problem I had was a lot of the cheese oozed out. I think next time I will use provolone, it doesn’t melt as quick. Yummy recipe!
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So simple and so good! Moist and cheesy. I love this and make it all the time! Thanks for posting.
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This was a total hit! My husband is a hard sell on food. He has spent twenty-five years travelling the globe and experiencing cuisine. Until I made this, I've never been able to "awe" him. Truly, a recipe we will use often. I can't wait to share it with family!
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This was very good! Instead of pounding the chicken breasts to make them flat, I butterflied them giving me a nice flat chicken filet. I took the advice of another reviewer and dipped the chicken in the butter sauce first, then bread crumb mixture, add the cheese, and then roll up the chicken. I also added toothpicks to both ends of the chicken roll to secure the rolls and to make sure the cheese didn't run out. I placed the chicken rolls in a buttered casserole dish and baked them for 45 minutes uncovered. Perfect! I served it with some steamed baby Yukon gold potatoes and a salad.
