Oven-Fried Chicken Monterey

Okay, our request line is open at 1-800-LUV-FOOD.  On the line now is pajamma momma calling from Florida.

HOST:   Go ahead caller.

PJM:  Can you please get me the recipe to Oven-Fried Chicken Monterey?  It’s in the Better Homes and Gardens cookbook, (c) 1981, on page 297.  I used it so much that the recipe fell out of my cookbook.  Puhleeeeeeeeeezzzzzzze?

 HOST:  Okay, pajamma mamma.  Here’s the recipe for Oven-Fried Chicken Monterey:

Ingredients:

½ cup all-purpose flour

One envelope of 1 ¼-ounce taco seasoning mix

16 chicken thighs (4 pounds)

¼ cup butter or margarine

1 cup crushed tortilla chips

2 tablespoons finely chopped onion

1 tablespoon cooking oil

2 tablespoons all-purpose flour

One 13-ounce can evaporated milk

¼ teaspoon bottled hot-pepper sauce

1 cup shredded Monterey Jack cheese (4 ounces)

¼ cup sliced pitted ripe olives

1 teaspoon lemon juice

Lettuce

Oven 375°

Combine the ¼ cup flour and taco seasoning mix in a plastic bag.  Add 2 or 3 chicken pieces at a time and shake to coat.  Melt butter in a 15½x10½x2-inch baking pan.  Place chicken in pan, turning once to butter surfaces.  Roll each thigh in crushed chips and return to baking pan.

Bake in a 375° oven about 50 minutes or till tender.  Meanwhile, for cheese sauce, cook onion in oil till tender but not brown.  Stir in the two tablespoons of flour and ¼ teaspoon salt.  Add evaporated milk and pepper sauce all at once; cook and stir till thickened and bubbly.  Cook and stir 1 to 2 minutes more.  Add cheese, olives, and lemon juice, stirring just till cheese melts.

To serve, line a serving dish with leaf lettuce.  Top with some shredded lettuce and chicken.  Spoon some of the cheese sauce over chicken.  Pass remaining sauce.  Serves 8.