Sunday, August 19, 2007

Monterey BBQ Chicken

4-6 skinless, boneless chicken breasts
1 egg
1/2-3/4 cup milk
1 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
Olive oil
Pam Spray
1 tin pre-sliced, pre-washed mushrooms
1/2 med-large red onion
1/2 tsp salt
1/4 tsp pepper
1 TB lemon juice
Sweet Baby Ray's BBQ Sauce
8 ounces shredded Monterey Jack cheese
*Spray frying pan with Pam spray, and heat to med-high.
*Add coarsely chopped red onion, 1 tsp salt, 1/2 tsp pepper, lemon juice and sauté.
*When onion starts to become translucent and soft, add mushrooms and sauté until mushrooms begin to soften and are hot.
*Heat separate frying pan for chicken, coating the bottom with olive oil.
*Combine 1 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder, and flour in flat container such as a pie plate.
*Beat egg with milk for an egg wash.
*Cut chicken the flat way, to make thin, wide cutlets & dip in egg wash, then coat with flour mixture.
*Brown chicken in frying pan until juices run clear.
*Spray glass baking dish with Pam spray, and place cooked chicken in a single layer in dish.
*Put about 1-2 TB of BBQ sauce over each cutlet.
*Top each cutlet generously with mushroom/onion mixture.
*Top each cutlet generously with shredded Monterey Jack cheese.
*Bake until cheese is melted, but not browned.

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