Thread: Betty's Monterey Chicken

These are so good. They're rich and very filling.

Betty's Monterey Chicken
(3.65g of carbs per breast)

10 boneless skinless chicken breasts-0
1 medium/small onion (chopped)-9.5
4 tablespoons butter-0
4 tablespoons oil-0
1-4 ounce can chopped green peppers-5.2
1-8 ounce can sliced mushrooms-6.8
3-1/3 cups Mozzarella Cheese-10
Seasoned salt-0

Pre-heat oven to 375?

In a large skillet, heat the butter and oil until the butter begins to brown.

Open the cut side of the chicken breasts up with your fingers to form a pocket and place them in the butter/oil mixture front side down so that the cut side is open and facing up, sprinkle them with seasoned salt. I have a large skillet and can get 5 large breasts in the skillet at one time.

Brown the breasts quickly on one side then flip them over and brown the other side. Sprinkle the other side with the seasoned salt, remove to a large baking pan that has been sprayed with cooking spray, placing the breasts cut side up. The pocket that you formed with your fingers should still be there.

After browning all the breasts, in the same oil cook the onions until they start to caramelize, then turn the fire off under them.

With a spoon divide the mushrooms, chopped peppers, and onions evenly between the breasts, placing the vegetables into the pocket that you formed earlier with your fingers. If there is any of the butter/oil mixture left in the pan pour that over the breasts as well.

Then take a handful of cheese and stack as much cheese as you can get to stay on each breast. I'm guessing 1/3 cup on each breast. Place them in the oven for 20 minutes at 375? or until the cheese is beginning to brown and the breasts are done.

Sounds yummy!

Did you submit this to the recipe database? :cook: