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#MONTEREY CHICKEN BAKE FULL#

Add the olive oil and allow to heat through for 30 seconds. Set a large skillet over medium-high heat.Season the chicken with salt and black pepper as desired.Defrost overnight in the refrigerator and reheat it in either the oven or your skillet. You can also freeze this skillet chicken for up to 3 months in suitable freezer bags or containers, having removed the tomato and green onion garnishings. Leftovers can be stored in airtight containers in the refrigerator for 3 – 4 days. Add to the garnishing with chopped avocado, cilantro, or chopped parsley or chives in place of green onions.

Feel free to add in different vegetables like green and red peppers and sauteed mushrooms for an earthy nutty flavor, and to up the spice/heat you can use jalapenos or banana peppers.Colby Jack cheese can be swapped out for any cheese of your liking.

Avoid ‘cooking wine’ for skillet cooking.

#MONTEREY CHICKEN BAKE FULL#

For a deep full flavor, consider replacing the chicken stock with red wine or half and half stock and wine.

You can also brown the chicken breasts in the remaining bacon grease after having fried up your bacon, adding your olive oil to the bacon grease if it is minimal.

Using a mallet, pound from the center outwards until you have even thickness.

To pound the chicken, place it between two pieces of plastic wrap, wax paper, or even parchment paper.

If you like this dish to be spicier, then cook with Rotel tomatoes which are diced canned tomatoes mixed with diced green chili peppers.

If Roma tomatoes are unavailable, you can use a can of diced tomatoes.