No more teasing. It’s time to talk about this recipe. This recipe was awesome. It has won its spot in a sheet protector safely ensconsed in my binder of recipes. I feel like I have my own little cookbook going. One that I can go to and pull something out of that I am sure will please me! YAY!
This recipe is for Monterey Chicken Rolls. You can go to Recipezaar to see the original recipe. Here’s what I did, with help from the comments on that recipe.
My version included the following ingredients: boneless skinless chicken breasts, 3-4 cloves of garlic, butter, breadcrumbs, and cheese.
First, get yourself about a 1/2 a stick of butter. If you have more than just 2 chicken breast halves you might need a bit more. Place the stick of butter in a microwave safe bowl and melt in microwave. I normally put it in there for 10-15 second intervals. While you are melting the butter, mince your garlic. I’ve been using LOTS of fresh garlic lately, and loving it. I’m finding garlic is a seasoning I love. However with the amount I’ve been using lately, I think I’m going to have to consider a garlic press. It would make life easier.
Place your minced garlic into your melted butter and set off to the side while you complete the next step. Things will get a little fragrant in your kitchen as the heated butter might make the garlic smell a bit. Ahhhh, heaven.
It’s time to find your breadcrumbs and cheese. Please some of the breadcrums in a bowl, plate, or other container that’s going to be big enough for the chicken breasts you have.
If you’re using block cheese like I am, go ahead and shred it up. I used the fine shred option with my little hand-held shredder.
Place your chicken breast halves in a ziploc bag or between sheets of saran wrap. Beat them with a tenderizer, heavy pot, or the like to flatten them out a bit. I should have flattened mine a bit more, but they worked out well nonetheless.
It’s time to “batter” this chicken. Place the chicken in the butter/garlic combination. Make sure to coat both sides.
Next, place the chicken on the breadcrumb plate. Coat both sides.
Place the shredded cheese along the top of your chicken concoction. Roll the whole thing up.
Place the chicken rolls on a baking sheet. If you have some leftover shredded cheese, feel free to sprinkle it on the top of each roll. It will make a nice little crust with the breadcrumbs. Bake at 350 degrees for approximately 30 minutes.
Once baked, take out and let sit for 2-3 minutes. I’ve cut one in half so you can see all the cheesy goodness inside. I used four cloves of garlic in my butter mixture and the garlic taste in this was quite noticeable. Not too strong for me, but definitely noticeable. I loved it!
Here it is in the bento I brought to work today.
I paired the chicken with more steamed green beans and carrots, one of my favorite combos.
I also boiled a few eggs this morning for deviled eggs. I’m only showing 2 sections of my Lock & Lock second tier because I couldn’t figure out anything to put in the last section. I left it empty. Must think on that more for tomorrow’s bento.
It was a great meal that I highly enjoyed. If you try it, I hope you enjoy it too! Be the bento everyone!