Tuesday, September 28, 2010

Monterey Chicken

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Monterey Chicken
By Chef Donavan Kenney

4 Boneless, Skinless Chicken Breast
1 Ripe Avocado (removed from skin and cut into 16 thin slices)
3 Cups All Purpose Flour
1 Tbsp Chili Powder
1 Tbsp Granulated Garlic
1 Tbsp Ground Cumin
2 Tsp salt
2 Tsp Crushed Black Pepper
½ Tsp Chili Flakes (if desired) for heat
1 Medium Onion (small dice)
3 cups Vegetable Oil
4 Slices Monterrey Jack Cheese
½ cup of Sofrito Sauce (available at most grocery stores in the ethnic food isle)
2 Tbsp Corn Starch
½ cup of water

Clean all excess fat and sinew from chicken breast, rinse under cold water and pat dry with paper towel.

Combine flour, chili powder, garlic, cumin, salt, pepper and chili flakes into a bowl and set aside.

Preheat oven to 400 degrees.

Place oil into a cast iron skillet or non stick pan and turn on flame to med/high and bring oil to 325 degrees.

Start by dredging chicken breast in the seasoned flour, and place on plate.

Very carefully place chicken into hot oil**

Lightly brown on both sides of chicken,remove from oil and place on a baking sheet pan and place into preheated oven.

Cook until internal temperature reaches 165 degrees.

Mix Corn starch and water and set aside.

While chicken is cooking, drain extra oil from the pan but DO NOT remove the flour that is in the bottom of pan. Sautee onions until translucent. Add Sofrito sauce to pan and cook until sauce bubbles and is somewhat loose. If it is not loose add water ¼ cup at a time. Simmer for 10 minutes. Thicken with corn starch and water mixture. Sauce should coat the back of a spoon nicely.

Place 4 slices of avocado on each chicken breast and cover with Jack cheese, return to oven and cook until cheese melts and you are able to see avocado through the cheese about 5 minutes.

Remove the chicken from oven. Serve on a bed of White or Brown Rice with Black Beans.

Ladle about 3 Tbsp of sauce on each chicken breast and serve.

Top with the delicious crispy corn salsa I introduced you to last week!
I hope you enjoy this classic American dish with a Spanish twist.

** Always place product in hot oil going away from your body. Just in case it splashes, or pops it goes on the stove top and not on your arms or hands. Been there done that! LOL**

You can see a new recipe from Chef Donavan every Tasty Tuesday right here on Crafty Life and Style.


  1. This sounds waaaaayyyy too good! :)

  2. Yummy...I might actually get good at cooking from this blog.


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