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Monterey Chicken

JasonJason Jansky


  • 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



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