I'm looking for the recipe for Ponderosa's Chicken Monterey?

Johnnie,


I used to work at Ponderosa and French Dressing is exactly what is used for the sauce. It was heated and kept warm for long periods and over time the taste and color does change. I would suggest that you try heating it over medium-low heat for an hour or so before putting it on your chicken.





I hope this helps,


Cutie Lucy





CHICKEN MONTEREY





4 boneless chicken breasts


3/4 c. butter, melted


1/2 tsp. dried oregano leaves, crushed


1 tbsp. snipped fresh parsley


1/2 c. fine dried bread crumbs or Italian seasoned bread crumbs


1/2 c. grated Parmesan cheese


1/4 tsp. garlic powder or salt


1/4 tsp. pepper


1 tsp. dried oregano leaves, crumbled


1/2 lb. Monterey Jack cheese





Place each chicken piece between 2 pieces of waxed paper. Pound with a meat mallet until about 1/4-inch thick; set aside. Combine 1/2 cup butter, 1/2 teaspoon oregano, and parsley in a bowl; set aside.





In a pie plate, stir together bread crumbs, Parmesan cheese, garlic powder or salt, pepper, and 1 teaspoon oregano; set aside. Cut Monterey Jack cheese into 1 1/2 x 1/2-inch strips.





Dip pounded chicken into herb-butter mixture; place 1 cheese strip on each chicken piece. Roll chicken around cheese, tucking ends under. Roll chicken roll in bread crumbs mixture.





Place seam sides down in an ungreased 13 x 9 baking dish. Bake at 400 degrees uncovered for 25-30 minutes or until juices no longer run pink when chicken is pierced with a fork.





I use garlic salt instead of powder and I use more than the recipe calls for. Also, if I have any cheese left over, I place it on top of the chicken rolls the last 5 minutes of cooking time.





There are usually a lot of little pieces of chicken left over. I dip all of them in the herb-butter and bread crumbs and place them in the pan with the rest of the chicken pieces.I'm looking for the recipe for Ponderosa's Chicken Monterey?
chicken monterey





Ingredients


1/2 cup cottage cheese


3 ounces cream cheese, room temperature


1/2 cup fat free sour cream


1 teaspoon salt


1/2 teaspoon garlic powder


4 ounces green chilies, diced


3 cups cooked chicken, cut into large chunks


3 cups cooked rice(cooked in chicken broth)


1 cup monterey jack cheese, grated


2 tomatoes, coursely chopped


10 3/4 ounces reduced-fat cream of chicken soup


3/4 cup corn chips, coursely crushed


Directions


1Preheat oven to 350 degrees.


2Blend cottage cheese, cream cheeese, adn sour cream until smooth.


3Blend in salt, garlic powder, and green chiles.


4Add chicken, rice, cheese, tomatoes, and soup. Pour into shallow 2 quart baking dish.


5Top with corn chips.


6Bake for 25-30 minutes uncovered.


7If making ahead will need to increase cooking time.I'm looking for the recipe for Ponderosa's Chicken Monterey?
1 boneless skinless Chicken Breast


2 tsp. Barbeque sauce


2 slices of well crisped Bacon


1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese


Pound chicken breast until it is somewhat flattened, and season with salt


and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until


it is done. Transfer to a serving plate. Top chicken breast with Barbeque


sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the


cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes


and chives.
The below Copy Cat Recipes site, you may find interesting. I've use if for years and love it. You should find numerous restaurant recipes you can try. Have Fun!





http://recipes.robbiehaf.com/Copycat.htm鈥?/a>