Fox 8 Recipe Box: Todd’s Chicken Monter

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CLEVELAND, Ohio -- Fox 8's Todd Meany asked his son Max to join him for a special edition of Fox Recipe Box. Max loves to cook and he enjoyed helping his dad make one of the Meany family's favorite recipes. The dish is called Chicken Monter and it puts a creative twist on breaded chicken.

All this week we'll feature recipe favorites from all our anchors and reporters, who will prepare them LIVE on Fox 8 News in the Morning with help from their friends and family. To view all the recipes as they are added, click here. 

Todd's Chicken Monter

(family recipe from my in-laws the Monter family)

Ingredients

4 lbs boneless chicken breasts (can substitute boneless thighs if desired)
1 qt. Buttermilk
1 24 oz. container Progresso Italian Style Bread crumbs
1 8 oz. pkg of Sliced mushrooms
1 8 oz. pkg of Monterey Jack Cheese
16 oz. of Chicken Stock
Vegetable Oil
Salt
Pepper

Directions

Cut the boneless chicken breasts into 2 inch cubes.
Put the chicken into a large bowl, lightly season with salt and pepper.
Pour the buttermilk over top.  Stir the chicken and buttermilk together so each piece of chicken is coated.  Cover the bowl and refrigerate overnight.
The next day, Pour the bread crumbs into a bowl, and begin to coat the chicken in the bread crumbs.
Once each piece is coated.
Pour a thin layer of vegetable oil into a large frying pan and begin browning the chicken.  You just need to get some golden brown color on the bread crumbs, the chicken does not need to be cooked here.
As you brown the pieces of chicken, place them into a 9" x 13" pan.  You will likely need to add more oil as the browning process continues.
The chicken pieces should just about fill up the pan. (If it goes over the top that's ok)
Place the sliced mushrooms into a layer on top of the chicken.
Slice the Monterey Jack Cheese into strips and place on top of the mushrooms.
Pour 16 oz of Chicken Stock over the top and let it soak to the bottom.
Cover the pan with foil and place into a 350 degree oven.
Cook at 350 for 30 minutes.
Remove the foil and continue to bake for another 30 minutes (total of 1 hour cooking time)
Remove the pan from the oven.  The chicken broth and cheese should be bubbling.  Let cool and serve.