Monterey Chicken

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Jason Jansky

ingredients

Chicken

• 8 large, whole chicken breasts (skinned and boned)
• 1 can (7 ounces) chopped mild green chilies
• .5 pound Monterey Jack cheese, grated
• .5 cup dry bread crumbs
• .25 cup grated Parmesan cheese
• 3 teaspoons chili powder
• .5 teaspoon salt
• .25 teaspoon ground cumin
• .25 teaspoon black pepper
• 6 tablespoons butter, melted
• Sour cream
• Limes

Tomato Sauce

• 1 can (15 ounces) plain tomato sauce
• .5 teaspoon cumin
• 1/3 cup sliced green onion
• salt and pepper to taste
• Optional: hot pepper sauce to taste

See full recipe

Source: Jason Jansky

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