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Monterey Chicken I

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“An easy, "company good" chicken dish that's long been a family favorite. Originally from a Southern Living magazine many years ago.”
1hr 10mins

Ingredients Nutrition


  1. Place each half of chicken breast on waxed paper; carefully flatten to 1/4 inch
  2. thickness, using a meat mallet or rolling pin.
  3. Cut cheese into 8 equal portions; place one portion in center of each half of chicken breast.
  4. Fold long sides of chicken over cheese; fold ends over and secure with toothpicks.
  5. Dip each chicken breast in eggs; then coat with breadcrumbs.
  6. Brown meat on all sides in 1/3 cup butter; set aside.
  7. Saute onion and green pepper in 1/3 cup butter until tender.
  8. Add flour to vegetable mixture and stir until combined.
  9. Stir in chicken broth, salt and pepper; cook until thickened.
  10. Stir in rice, mushrooms, and pimento.
  11. Spoon rice mixture into a 11x9x2-inch
  12. baking dish and arrange browned chicken over rice mixture.
  13. *Can be done ahead of time until this point.
  14. Cover and refrigerate.
  15. Bake at 400°F for 20-30 minutes or until heated through, increasing time 10-15 minutes if dish was refrigerated.

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