0 from 12 votes
Monterey Jack Unfried Chicken
Dig in to this incredible baked chicken with a super-crunchy outer coating and juicy interior. Monterey Jack cheese in the coating adds cheesy flavor while Ranch seasoning takes it over the top. Spoon some Pico de Gallo over the top for the perfect complement!
Prep Time
10 mins
Cook Time
10 mins
Total Time
24 mins
Servings: 6 Servings
Calories: 396 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 pounds boneless skinless chicken breast cut into thin cutlets (about 6)
- 2 tablespoons mayonnaise
- salt and pepper
- 3 tablespoons butter
- 1 cup Panko bread crumbs
- 2 tablespoon 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!
Cup of Yum
Notes
- Substitutions:
- 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.
- 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.
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- 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.
Nutrition Information
Serving
1chicken cutlet
Calories
396kcal
(20%)
Carbohydrates
15g
(5%)
Protein
38g
(76%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
131mg
(44%)
Sodium
1077mg
(45%)
Potassium
597mg
(17%)
Fiber
0.5g
(2%)
Sugar
4g
(8%)
Vitamin A
546IU
(11%)
Vitamin C
4mg
(4%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 1chicken cutlet | |
| Calories | 396kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 131mg | 44% |
| Sodium | 1077mg | 45% |
| Potassium | 597mg | 13% |
| Fiber | 0.5g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.