127 Reviews of Monterey Chicken Rolls

From: Marie

On Aug 23, 2004

Made this as written except melted the butter and let some fresh garlic sit in it for about 15 minutes to let the flavors mingle. Delicious chicken dish - I would like to try this with other cheeses as well. Thanks for sharing.

From: suzy wonton

On Jul 23, 2004

This is an excellent recipe! The chicken was very very moist which impressed me. (I ususally don't like baked chicken cause you can dry it out easily). I added some Canadian bacon to the rolled up chicken which was good but I'm sure this would be wonderful as written.

From: bratty

On Jan 6, 2005

I've made this twice, but I waited to review it. The first time I followed the instructions and the crumb topping just did not brown, I think due to the fact that most of the baking time it was covered. I redid this and baked the entire time uncovered and it worked perfectly. Really tasty recipe, the chicken was very moist, and I love garlic and cheese so it suited me very well. I will make this one again.

From: Susie in Texas

On Dec 16, 2004

I made this recipe using 4 chicken breasts; scaling the ingredients in half. I didn't have any parsley so I used 1/2 teaspoon of mexican oregano in the butter sauce. After pre-heating my oven and baking covered, as directed, and then uncovered for 15 minutes, the chicken was not browned and did not look done. I'm always nervous about undercooked chicken, so at that point I checked the internal temperature of the chicken with my meat thermometer and it was 150°. I left it in the oven an additional 10 minutes until it reached an internal temperature of 170° and was a nice golden brown on the outside. The chicken was very delicious, nicely seasoned and still moist. I will definitely be making this again as my family really enjoyed it. I am sorry I cannot echo all the 5 star reviews because I really like this recipe. My concern is that the cooking time given in the recipe is inadequate and combined with your statement in the intro "Just be sure not to overcook as the chicken will be dry - follow these directions and the chicken will be moist." could be confusing for inexperienced cooks. Chicken breasts should always be cooked to an internal temperature of 170° to avoid dangerous foodborne bacteria. I felt it was important to note this because the total cooking time of 45 minutes was not long enough to assure the chicken was completely done.

From: justcallmejulie

On Dec 31, 2004

This dish received rave reviews around our New Year's Eve table. I added thin slices of good Canadian bacon, roled with the cheese, inside the chicken. I also put 1 teaspoon of crushed garlic in the butter (didn't use margarine, because we can't stnd it) and omitted the garlic salt. Next time, I will use plain bread crumbs, instead of seasoned, as the parsley turned the butter a slight green shade. Nonetheless, its a great recipe and easy enough to make during the week. I assembled early in the day and held it in the fridge to save time. It's a keeper - thanks for sharing!

From: Dizwendy

On Sep 25, 2004

Wonderful! This was a huge hit at dinner this evening. Instead of garlic salt in the butter sauce, I used 3 cloves of minced garlic, and I substitued mozzarella cheese for the jack. To save time, I cut a slit in each chicken breast and stuffed the cheese in the slit, instead of pounding and rolling. I will definintely make this again and again!

From: jVo

On Aug 3, 2007

Worth the pain of pounding! (I use a gallon size freezer bag to pound my chicken flat because the bag is strong and doesn't rip & tear after every breast like waxed paper does!) This was a very quick & easy recipe with a big finish. I put extra Monterrey Jack cheese on top of each slice during the last round of baking. Yummy! Thank you!

From: Karen=^..^=

On Apr 8, 2005

Wow! These came out great! I used 2.5 lb. of thinly sliced chicken cutlets and got 10 rolls out of the batch. I added minced garlic to the butter sauce and since I didn't have a whole cup of cheese, I used parmesan bread crumbs. I also added garlic powder to the crumbs, instead of garlic salt, but I did add salt and pepper. I only had shredded Cheddar-Jack, so I used that and it worked out fine...I just tried to keep the cheese away from the edges. The time was right on for me. I had some extra butter sauce, so I drizzled that over the chicken before baking. I did check with an instant-read thermometer and the chicken was tender and juicy. Everyone loved them and I will be making them again. Thanks for sharing!

From: mary winecoff

On Sep 6, 2004

My picky 10-year old loved this. I didn't have any monterey jack cheese so I used string cheese inside. I did secure the chicken rolls with tootpicks and I had no leftovers! This even works well on my low-carb diet. Thanks for a great recipe!

From: BirdyBaker

On Dec 17, 2004

Made this about 2 weeks ago for my mom for supper and just HAD to review it. Her verdict.. DELECTAMABLE! She LOVED them. What an amazing recipe. My mom is a huge fan of garlic so I did add a bit extra garlic salt and also some fresh minced garlic to the butter sauce. Instead of pounding the chicken, I instead simply cut a slit in each chicken breast and stuffed the chicken. So I guess they weren't technically "rolls". Sprinkled the tops with the remaining Monteray Jack cheese and popped in the oven. The entire house smelled divine. I had to shoo my mom away after the chicken was done because I had made it ahead of time and didn't want it all to be gone...lol. Thank you for a great recipe. A true keeper!