Friday, November 20, 2015

Monterey Chicken

It is said that down in old Monterrey California, long before it was a state, a Spanish woman used to sell a cheese she made by hand. She used a press or “Jack” to form it into a brick. She had learned how to make it from the Franciscan missionaries. They had brought the secret to the new world. In the 1800's a Scot named David Jacks managed to secure much of the land there including that of the old lady and her dairy. He shipped the cheese north to San Francisco. That cheese became known as “Monterey Jack's Cheese”.

However we got this cheese, we are thankful for its rich flavor and superb things it does with chicken. Such is the dish we present tonight.

2 boneless and skinless chicken breasts
2 cans condensed mushroom soup
½ pkg fresh mushrooms
2 slices bacon
½ cup of non fat half & half
½ cup of shredded Monterey Jack Cheese
½ box Penne pasta


Wash off and drain the mushrooms (after all remember what they grow it)

Turn on the broiler and adjust the rack so the meat is 4 to 6 inches from the heat. (before you turn it on set the meat on the broiler pan and slide it under. That way you get a good idea)

Line a rimed baking sheet with foil and spray a rack to sit on top.

Rinse and pat dry the chicken breasts. Wrap with bacon slices. Set on the rack and give them a light spray.
Set this under the broiler for 6 minutes just to start cooking the bacon well. Flip the meat and do another 6 minutes.

Slice up the mushrooms and place in a bowl.

Spray a 9 x 9 baking dish. Keep an eye on the chicken, you don't want to scorch it. Take it out when the bacon looks nice but not quite down.

Turn the oven down to 375 and close the door.

In large bowl mix the cans of soup with the half & half. Add the cheese and stir well.

Place the chicken in the 9 x 9 and sprinkle with the mushrooms. Pour the soup mix over the chicken and slide into the oven for 45 minutes.

During that time, you can set the table, wash up the pans and make the pasta according to package directions.
Also prepare to microwave a dark green vegetable.

When the chicken has reached 160 degrees on a thermometer, pull it out of the oven. Cover with a sheet of foil. Now start the green vegetable in the microwave.

When that is ready to serve, remove the chicken with a slotted spoon and place on platter. Mix the soup & cheese mixture into the drained pasta.

This makes a wonderful balanced dish and a beautiful table to greet your special person.

I so enjoy serving my Master Indy, that I run out of ways to express it.

For music:


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

No comments:

Post a Comment