Wow, as usual, I have definitely fallen out of the habit of blogging! It’s been a very busy couple of weeks, which generally helps me slack off on updating. I skied the heck out of Mount Baker this weekend and whipped up a lovely batch chorizo-egg burritos for breakfast one morning (and then came home and found a recipe in Bon Appetit!), while my husband made French toast from my homemade bread the next morning.
Other than that, I made chicken Monterey tonight (well, Mozzarella, actually. I didn’t have any Monterey jack.) That said, it was pretty delicious, and of course, I forgot to take photos. However, here’s the recipe for your enjoyment–I got it from my mom, who made it many times in my youth:
Makes 4 servings
4 boneless, skinless chicken breasts (halves work too)
1 medium lemon
Salt and Pepper to taste
Paprika to taste
2 oz Monterey jack cheese (Mozzarella works in a pinch), cut into 4 slices
1 medium egg
2 tsps Romano or Parmiggiano cheese
1/2 tsp dried tarragon leaves
1/2 tsp chicken bouillon granules
2 TBSP flour
Preheat oven to 375 degrees
Place chicken on a plate and squeeze lemon juice evenly over each piece. Sprinkle with salt, pepper, and paprika.
Cut a pocket in the thickest side of each chicken piece large enough to stuff the cheese into, and place a cheese slice into each pocket and pinch the sides closed.
In a small bowl, combine egg, Romano cheese, tarragon and bouillon. Beat well. Coat each piece of chicken, both sides, with flour and dredge in egg mixture.
Warm olive oil in a medium skillet over medium-high heat and add the chicken after dredging. Cook for 2-3 minutes on each side or until browned. Once browned, place chicken into a baking dish and bake uncovered for 10 minutes or until juices run clear.