Monterey Jack Unfried Chicken
The ultimate comfort food without the guilt! Monterey Jack Unfried Chicken is a crispy, cheesy delight that will satisfy your cravings. Perfect for an easy weeknight dinner, this dish is sure to become a family favorite!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Frying Pan
- Wooden Spoon
Ingredients
- 2 pounds boneless skinless chicken breast Cut into thin cutlets
- 2 tablespoons mayonnaise
- salt and pepper salt and pepper to taste
- 3 tablespoons butter for melting
- 1 cup panko bread crumbs
- 2 tablespoons ranch seasoning
- 4 ounces shredded Monterey Jack cheese (about 1 cup)
- 1 cup pico de gallo
Instructions
- Preheat oven to 425˚F.
- Season chicken cutlets on each side with salt and pepper. Then lay them flat on a baking sheet. Spread a very thin coating of mayonnaise on the top side of each chicken breast.
- In a medium bowl, melt the butter. Mix in the panko bread crumbs and ranch seasoning and stir until combined. Then stir in the Monterey Jack cheese.
- Spoon the panko topping over each chicken breast to cover the top of the chicken.
- Bake on the top rack for 12-15 minutes or until the chicken is cooked through, 165˚F internal temp.
- Remove the chicken from the oven and top with a scoop of pico de gallo. Serve immediately. Enjoy!
Notes
- Chicken: Substitute chicken tenders (reduce the cooking time to account for smaller pieces of chicken).
- Panko breadcrumbs: Swap in gluten-free Panko for GF chicken.
- Monterey Jack cheese: Cheddar or Parmesan are both good substitutes.
- How to Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- How to Reheat: This can be reheated in the microwave in 30-second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.