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Monterey Chicken

The ingredients seem strange at first, but after you have tasted it, you will appreciate the way the flavors blend together to make the perfect sauce for this dish.

Makes 4 servings

4 4 oz. chicken breast portions
4 Tbsp White wine vinegar
4 oz can Diced green chilies, drained
4 oz can Diced black olives, drained
6 oz can Tomato paste, plus 1 can of water
1/4 cup Chopped white onions
1 Tbsp Granulated sugar
2 tsp Garlic powder
1/4 tsp Coarse ground black pepper
1 15 oz can Peaches in juice, drain and use juice (about 1/2 cup)
Shredded Monterey Jack cheese

Place chicken breasts in a skillet, bottom side down. Pour vinegar to cover tops of chicken. Cover skillet and cook over medium heat until the chicken is white and there is juice in the skillet (about 15 to 20 minutes). Turn chicken over occasionally.

While chicken is cooking, combine remaining ingredients into a medium sized saucepan. Stir well. Cover and heat over a low heat, stirring occasionally.

Remove lid from skillet and cook until juice evaporates and caramelizes. Stir chicken in the caramelized juice, turn and stir again. Repeat this until most of the caramel is on the chicken. Pour the sauce over the chicken, cover, and simmer for at least 15 minutes.

When serving, garnish with cheese.

This is an original recipe that may not be used commercially without the consent of the owners of jonrachel.com.
Copyright © 2005 Rachel L Gardner
Last Modified: Thursday, October 06, 2011
Send mail to rachel@jonrachel.com with questions or comments about this web site.