Wednesday, August 31, 2011

Monterrey-Pepper Jack Chicken

This is a great healthy easy dinner for a weeknight. It more or less cooks itself, with a little help from you.

Monterrey-Pepper Jack Chicken  

3-4 medium sized Chicken breasts-rib bone & skin on (this makes it extra juicy)

1 large ripe Avocado

1 quart Mushrooms-(Baby Portabellas)-sliced)

2 small cloves fresh Garlic-smashed (for mushrooms)

3 medium sized fresh Garlic-smashed (for chicken)

2 tablespoons olive oil

Salt and pepper

2 teaspoons butter

About 4-6 ounces sliced Monterrey-Pepper Jack cheese

Rub chicken breasts with salt, pepper, olive oil & sprinkle with garlic (sometimes I place the garlic under the chicken skin). Roast chicken with bone and skin on at 400 degrees uncovered in oven for about 30 minutes.

Heat pan to medium-high, melt butter, add garlic. Add mushrooms and cook till tender, about 5 minutes. Slice avocado. Remove chicken from oven. Peel off excess skin. Top each piece of chicken with sautéed mushrooms, avocado, and top with cheese. Place into the oven for about 3 minutes or until cheese is melted. Serve immediately.


  1. Some of my favourite things all in one meal. Yummy!

  2. This chicken looks fabulous! Anything smothered with cheese and avocado is a sure win for me! I am going to make this sometime soon!