Monterey Jack Unfried Chicken
Crispy-topped baked chicken breasts finished with fresh pico de gallo for a quick, flavorful weeknight meal.
Equipment
- Baking Sheet
- Mixing Bowl
- Small saucepan or microwave-safe bowl
- Measuring cups and spoons
- Spatula or spoon
- Instant Read Thermometer
Ingredients
- 2 pounds boneless skinless chicken breast cut into thin cutlets (about 6)
- 2 tablespoons mayonnaise very thin coating for top of each cutlet
- salt and pepper to taste
- 3 tablespoons butter melted
- 1 cup panko bread crumbs
- 2 tablespoons ranch seasoning
- 4 ounces shredded Monterey Jack cheese (about 1 cup)
- 1 cup pico de gallo for topping
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet or leave unlined if preferred.
- Season both sides of the chicken cutlets with salt and pepper and arrange them in a single layer on the baking sheet.
- Spoon or spread a very thin layer of mayonnaise over the top of each cutlet.
- In a medium bowl, melt the butter and mix in the panko breadcrumbs and ranch seasoning until evenly combined.
- Stir the shredded Monterey Jack cheese into the panko mixture until distributed evenly.
- Spoon the panko–cheese topping onto the mayonnaise-coated side of each chicken breast, pressing lightly so it adheres and covers the top.
- Bake on the top oven rack for 12–15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Remove the chicken from the oven and top each piece with a scoop of pico de gallo. Serve immediately.
Notes
- Use chicken tenders as a substitute and reduce cook time for smaller pieces.
- Swap in gluten-free panko for a GF version.
- Cheddar or Parmesan can replace Monterey Jack.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave in short intervals or covered in the oven.
- The recipe can be doubled or halved to scale.