Friday, February 22, 2013

Monterey Chicken & Parmesan Potatoes

You know how when the meal you had planned to make for the night is ruined because one of your kids ate half the ingredients already?


I frantically searched the almost empty pantry, trying to decide what to make, then was suddenly grateful for a fairly large repertoire of meals I can make.

This is what we had, and all the people were happy.  Rejoiced the fact that they'd gone and messed up my planned dinner because this was better anyway.

Monterey Chicken & Parmesan Potatoes 

This is inspired by a dish they serve at that restaurant with a giant chile pepper hanging in the entry way.  I didn't make garlic mashed potatoes to go with it this time, I made parmesan potatoes instead.  Served 6 with leftovers.

For the chicken, you need:

- 4 chicken breasts
- 1/2 lb bacon
- 1 can Rotel (or any tomatoes with chiles)
- 1 cup shredded cheddar cheese
- olive oil
- salt & pepper

Butterfly chicken into 8 thin pieces.  Brush with olive oil and season lightly with salt and pepper.  Grill, pan fry, bake or broil it until it's almost done. (however you prefer)  While that is cooking, cut bacon into small pieces and cook completely in another pan.

When chicken is almost done, arrange it on cookie sheet.  Top with Rotel, bacon and cheese.  Broil until chicken is done and cheese is melted - about five minutes.

For the potatoes, you need:

- 5 medium potatoes, any variety
- 4 tbsp butter
- 1/4 cup parmesan cheese
- 1-2 tsp garlic salt

Pre-heat oven to 350.  Using a baking sheet, melt butter and spread evenly on sheet.  Sprinkle with cheese and garlic salt.

Cut potatoes in half lengthwise, and lay them cut side down on the baking sheet.  Bake for 30-40 minutes, then remove from oven and cover tightly with aluminum foil for at least 10 minutes.  Remove carefully from sheet so you don't scrape off the crunchy cheese layer.

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