Monterey Chicken

1. 1

   Slice peppers in 1/2-inch strips; slice mushrooms and set aside.

2. 2

   Dip thinly sliced chicken in milk.

3. 3

   Shake off excess milk and pat on bread crumbs.

4. 4

   Heat 2 tablespoons oil in frypan on medium heat.

5. 5

   Saute chicken breasts until golden brown.

6. 6

   Drain on paper towels.

7. 7

   Wipe pan out with paper towel and heat 1 tablespoon oil.

8. 8

   Add green peppers and mushrooms.

9. 9

   Saute about 10 minutes. Add white wine and cook another 10 minutes until wine is reduced, but pepper is still crunchy.

10. 10

    Preheat oven to 350u00b0.

11. 11

    Place chicken in baking dish.

12. 12

    Cover with sauteed vegetables and juices and spread shredded cheese on top.

13. 13

    Bake at 350u00b0 for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.