Monterey Jack Chicken

Teresa Jacobson


This is a spicy crunchy crusted chicken that is so good it's sinful! The secret for the crunchy crust is definitely the Panko bread crumbs. I've tried it with other and it just doesn't have the same crunch. My husband and my two teenage boys LOVE this chicken! I never have left-overs when I make this!

★★★★★ 7 votes
25 Min
40 Min


boneless, skinless chicken breasts
10 oz
monterey jack (or pepper jack) cheese, sliced not shredded
4 large
eggs, beaten
1 1/2 tsp
hot sauce
1/4 tsp
2 c
panko bread crumbs
2 tsp
chili powder
2 tsp
ground cumin
1 tsp
onion salt
1 tsp
garlic salt
1/2 tsp
dried oregano
1/4 c
margarine or butter


1Cut cheese into 6 equal slices. Make a horizontal slit or pocket into the side of each chicken breast- DON'T cut all the way through! Place one slice of cheese in the pocket of each chicken breast.
2In a shallow bowl or pie plate, mix eggs, hot sauce, and salt. Set aside.
3In a separate shallow bowl or pie plate, combine panko crumbs, chili powder, cumin, onion salt, garlic salt and oregano. Set aside.
4Place 1/4 c. butter in a 13x9 baking dish and place in oven while preheating to 375 degrees. When butter is melted remove pan from oven.
5Dip stuffed chicken breasts in egg mixture to coat then into crumb mixture to coat. Place into melted butter in baking dish. Complete with all chicken breasts.
6Bake, uncovered, in preheated 375 degree oven for 35-40 minutes or just until done. Serve immediately.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Collection: Member's Choice